Best Gyuto Knives Reviews of 2024: Complete Reviews With Comparisons

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Those who know their way around the kitchen will appreciate what a Gyuto knife is and what it offers.

As the Japanese counterpart of the western Chef’s knife, it has an all-purpose blade that can handle various kitchen tasks.

If you’d like to see for yourself if these are worth the hype, we’ve prepared the best Gyuto knives reviews below.

Comparison Chart

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FINDKING Dynasty Series 8-Inch Gyuto Knife
31MKCmD5CvL. SL500
Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chef’s Knife
Okami Japanese Damascus Chef’s Knife
Usuki Store 8-inch Japanese Gyuto Chef Knife
31QOPewJavL. SL500
Honmamon Gyuto Chef’s Knife

Best Gyuto Knives Reviews

1. FINDKING Dynasty Series 8-Inch Gyuto Knife

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For years, FINDKING has been providing premium-quality kitchen knives and cutting gear at affordable prices.

The brand focuses on coming up with innovative solutions to serve the needs of different customers.

Among its well-known knives belong to the Dynasty Series, which includes the eight-inch Gyuto knife.

Product Highlights

Here are some noteworthy features that will make this all-purpose knife a great addition to your kitchen arsenal.

  • Design

FINDKING’s Dynasty Series showcases the timeless beauty and excellent craftsmanship of Gyuto knives.

At the same time, it ensures comfort and efficiency.

The knife measures 36.5 centimeters long; the blade is 21 centimeters, while the handle measures 15.5 centimeters.

  • Impressive Blade Quality

All knives from the Dynasty Series come with three layers of 9CR18MOV steel.

Compared to other types of steel, it can hold an angled edge longer with proper maintenance.

This forging technology draws attention to the knife’s unique design, with its 16-degree hand-polished V-shaped blade.

Also, the clad dimple prevents food from sticking to the blade as you slice and dice different ingredients.

  • African Rosewood Handle

For this Gyuto knife’s handle, FINDKING decided to use African rosewood, which is stronger and more durable than others.

In addition, it also adds a sophisticated look to the knife’s overall aesthetic.

To make precise cuts, the handle ensures you get the needed stability to manipulate the knife easily.

Lastly, since it’s an octagonal handle, both left- and right-handed cooks will find it comfortable to use.

  • Balanced Weight

The knife’s balance point runs from the heel to the spine.

With a comfortable and secure grip, you’d be able to make precise cuts without unnecessary fatigue.

You’ll also find that the weight veers towards the blade, making for an effective rocking motion when chopping and slicing.

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What We Like

More than anything, we like that the blade features clad dimple to allow for quick and easy food release.

As such, you’ll find no problems using the knife to slice, chop, and dice fruits, vegetables, meats, and even fish.

What We Don’t Like

While you’ll find many uses for this all-purpose kitchen knife, using it on frozen products might damage its blade.

Also, we don’t advise using the knife for cutting bones and similar ingredients, nor should you use it on solid and unyielding surfaces.


  • Well-balanced
  • All-purpose knife
  • Easy to maneuver
  • Hard and sharp blade
  • Comfortable and practical to use


  • May rust easily
  • The handle is prone to breaks

2. Yoshihiro VG-10 8.25-Inch Gyuto Knife

31MKCmD5CvL. SL500

Yoshihiro prides itself in introducing home chefs to the wonders of Japanese knives.

Through its extensive knife-making experience of over 100 years, you can rest easy knowing that you’ll get a high-quality knife.

Product Highlights

With its curved blade and extended tip, the Yoshihiro VG-10 Gyuto knife offers the versatility you need on a chef’s knife.

The combined beauty, performance, and value of this hammered Damascus knife makes it a consistent best seller in its category.

  • Traditional Gyuto Series

A Gyuto or a Japanese Chef’s knife is an essential and versatile cutting tool.

Like the Chef’s knife you’re probably used to, it has a curved blade that allows you to rock it back and forth with ease.

In addition, the extended tip lets you perform quick chopping motions when working on fish, meats, and vegetables.

  • Hammered Damascus Layers

This Japan-made Gyuto knife boasts 46 layers of hammered Damascus steel and a high-quality VG10 gold steel core.

The blade’s hammered texture gets rid of friction and prevents food from sticking.

Both the Damascus and the VG10 gold core steels offer stain resistance.

  • Ergonomic Handle

The Damascus blade is paired with a handcrafted Japanese Wa-style handle.

It is a traditional octagonal handgrip that is lightweight and easily welds to your hand.

This handle provides a comfortable grip without absorbing moisture, resulting in a secure grip.

  • Magnolia Wooden Knife Cover

The knife comes with a protective cover called Saya, a wooden sheath that keeps the blade safe from getting chipped.

Also, this Magnolia wooden cover adds to the knife’s beauty while protecting you from getting hurt when not in use.

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What We Like

What’s good about this double-edged knife is the inclusion of a wooden blade cover, protecting both you and the blade.

The knife itself is easy to look at, but the addition of the wooden sheath makes it more attractive.

Plus, you’ll find that it is a multifunctional knife you can use for chopping, dicing, and slicing fresh produce, as well as for carving roast chicken.

Lastly, the blade boasts a 60 Rockwell Hardness rating while ensuring that food will not stick on it as you slice.

What We Don’t Like

Traditional Japanese knives need utmost care and attention.

To keep its sharp edge, take the time to regularly hone and sharpen the blade using water whetstone.

Also, they require manual hand washing immediately after every use, especially after slicing acidic ingredients.

Drying the knife after washing is also a must to maintain its look and sharpness, as well as to prevent corrosion.

Even though they claim to be all-purpose knives, they are not suitable for bones, frozen foods, or nutshells to protect the blade.


  • Lightweight construction
  • Well-balanced build
  • Easy-to-grip handle
  • Double-edged blade
  • Keeps a sharp edge longer


  • Not dishwasher-safe
  • Expensive

3. OKAMI Knives 8-Inch Gyuto Knife

This well-balanced OKAMI Knives 8-inch Chef knife promises to last you years of active service.

With its lightweight yet solid feel, it’s a comfortable knife to use even for extended periods.

Product Highlights

This OKAMI Knives Gyuto knife comes complete with an edge guard, a specialized cleaning cloth, and a plastic sheath.

Despite being more budget-friendly than its counterparts, this pro-quality knife is capable of performing various kitchen tasks.

For this reason, it’s not surprising why many home cooks and professional chefs love using it.

  • Half-Tang Construction

The OKAMI Knives 8-Inch Gyuto Knife sports a half-tang blade made of premium-quality VG-10 Japanese steel.

Because of this construction, it is lightweight enough to use for hours on end.

Plus, it is an all-purpose knife you can use for various kitchen tasks like slicing, mincing, dicing, and even chopping.

It can be your go-to knife to simplify meal prep and improve your efficiency in the kitchen.

Basically, it combines the western-style Chef’s knife with the Japanese’s artistry in knife-making.

  • Ergonomic Handle

The OKAMI Knives Chef’s knife has an ergonomic handle made of alloy steel and Pakkawood.

The handle’s Pakkawood construction provides a more natural quality to the knife.

As mentioned, it is a half-tang-style knife, which means it helps reduce hand and wrist fatigue.

  • Durable, Razor-Sharp Blade

Straight from the box, you’ll notice that this knife already has a razor-sharp blade.

What’s more, because it’s made of high-carbon stainless steel, it offers excellent edge retention unlike no other.

In case you don’t know, VG-10 is a popular type of Japanese steel that boasts a Rockwell Hardness rating of 60-62.

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What We Like

We particularly liked that this knife has a thin yet durable blade.

Thin and hard blades make for a lightweight but razor-sharp edge, allowing you to finish your tasks with no problems.

We’re sure you will also appreciate the knife’s ergonomic build, ensuring you won’t experience finger numbness and hand fatigue.

What’s more, it’s not only perfect for left- and right-handed users but also ideal for beginners in the kitchen.

What We Don’t Like

Although its blade comes extremely sharp out of the box, it tends to dull quickly.

As such, you might have to hone and sharpen the blade more frequently to restore its sharp edge.

Moreover, the blade seems to rust easily, especially if you don’t observe and follow proper care and maintenance.


  • Sturdy build
  • Lightweight and well-balanced construction
  • Has protective covers and other accessories
  • Ergonomic design


  • Dulls quickly
  • The handle can get loose

4. Usuki 8-Inch Gyuto Knife

The Usuki 8-inch Gyuto knife is inspired by its traditional western Chef’s knife counterpart.

That’s why it will come as no surprise when you learn that chefs from all across the globe love it.

Product Highlights

This multi-purpose knife comes with exceptional features, making it an excellent choice for home and professional cooks.

  • Exceptional Blade

Made with three layers of 9CR18MOV alloy clad steel, this Damascus-style Gyuto knife makes for the perfect kitchen helper.

The blade boasts a 60+ Rockwell Hardness rating and can hold and maintain its sharp angled edge for a long time.

  • Professional Design and Quality

In addition to its impressive sharpness, the blade also boasts excellent edge retention and long-lasting durability.

Its strength and sturdiness are the result of the blade’s precise forged construction

This manufacturing process is what makes this Gyuto knife stand out from the rest.

  • Octagonal Handle

This Gyuto knife’s octagonal handle is a classic Japanese design that adds to its overall beauty.

More than that, you’ll find that this traditional handle provides a comfortable, non-slip grip that keeps the knife stable on your hand.

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What We Like

This multifunctional Gyuto knife is your perfect kitchen tool for dicing, mincing, or slicing.

Not only can you expect exemplary performance at all times but also durability.

What We Don’t Like

Because of the material used to make the blade, this knife is not dishwasher-safe.

Instead, you can keep its edge and shine by hand-washing and letting it air-dry completely before storing it.


  • Well-balanced build
  • Comfortable to hold
  • Sharp edge
  • All-purpose knife
  • Well-constructed


  • Dulls easily
  • Not dishwasher-safe

5. HONMAMON New Gyuto Knife

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The HONMAMON New Gyuto Knife undergoes a traditional manufacturing process that gives it a kurouchi or blacksmith’s finish.

Its handmade construction and impressive features make it a favorite among home and professional cooks.

Product Highlights

The HONMAMON New Gyuto Knife has an overall length of 14.2 inches, with its blade measuring 8.3 inches.

It is also the right weight at 6.7 ounces, making it easy and comfortable to use for long periods.

  • Premium Quality Blade

The blade boasts a word-class Aogami Steel No.2 construction.

Also called Blue Paper Steel, this material originates from Japan and contains high amounts of carbon, tungsten, and chromium.

These elements ensure the blade has high resistance to abrasion and stickiness.

In turn, it helps reduce the blade’s risks of chipping or wearing out prematurely.

It also comes with a 61+ Rockwell Hardness C Scale rating, which indicates the rigidity of the steel.

The sharpness of the blade is thanks to the Honbazuke honing method, the same technique used in traditional Japanese knife production.

Basically, this process has three steps. The knife is sharpened vertically first and then horizontally.

The final step involves the use of a leather stropping block.

Here, you simply pull the blade back and forth in long, even strokes to achieve scalpel-like sharpness.

  • Dual-Bevel Design

This HONMAMON Gyuto knife comes with a double-bevel blade, perfect for an all-purpose knife.

Double-beveled knives provide more durability for both left- and right-hand users.

As such, you’ll find that it is an excellent cutting tool for fish, fruits, meats, and vegetables.

  • Handmade Handle

The handle of this Gyuto knife is handmade by Tosa craftsmen using cherry wood.

It is an excellent material not only because of its durability but also its beauty.

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What We Like

The double-bevel construction of the knife makes it ambidextrous, so anyone can use it comfortably.

There is no question about the blade’s durability because the material choice is similar to professional knives.

Also, the knife comes with a razor-sharp blade out of the box, allowing you to use it straight away.

Most users complain about the knife’s handle. Luckily, you can replace this part with a new one according to your preference.

What We Don’t Like

This Gyuto knife requires proper care and maintenance to reduce the risk of corrosion and rusting.

While that can mean extra effort in cleaning, you can rest assured the knife will last longer.

Moreover, because it’s handmade, some users complain of minor design flaws.


  • Easy to sharpen
  • Razor-sharp blade
  • Handmade
  • Well-balanced
  • Ergonomic design


  • Plastic bolster
  • Uncomfortable handle

Buyer’s Guide

If you are interested in using an all-purpose Japanese knife, you must know the right features to look for to find the best model.

A Gyuto knife is the Japanese counterpart of the traditional western Chef’s knife but with some minor differences.

Here are some key factors that you might want to consider when choosing your first Gyuto knife:

1. Blade Length

Firstly, you have to consider the blade length of the Gyuto knife.

It comes in various measurements from six to 12 inches, with eight inches being the most common.

Your choice of blade length usually depends on your needs or preferences.

However, for those who are unsure, it would be safe to choose the typical eight inches blade.

Anyway, Japanese knives are known for their precise cutting abilities and ease of use, no matter the blade size.

2. Blade Material

Japanese knives are often made of premium quality steel because of their durability and edge retention.

It is best to learn more about these steel options and be aware of each one’s characteristics.

VG-10 or V Gold 10 is a type of stainless steel with high carbon content. It is produced in Japan and is primarily used in cutlery production.

The Chinese-made 9CR18MOV stainless steel is another popular option for its hardness and corrosion resistance.

3. Blade Finish

Gyuto knives come in different blade finishes, with Damascus and hammered being the most common options.

A Damascus finish is achieved by folding and layering the steel material multiple times, creating a wavy design.

On the other hand, hammered knives produce small pockets on their surfaces.

These finishes prevent the food from sticking to the blade’s surfaces as you slice different ingredients.

This aspect is quite helpful if you usually handle sticky food ingredients.

Another blade finish mentioned in one of the featured knives is the Kurouchi or the blacksmith’s finish showing a traditional rustic appearance.

4. Blade Sharpness

Knives come in single (traditional) or double-beveled (hybrid) options, pertaining to the knife’s blade edges.

You hone one side of a single bevel knife and both sides for a double-beveled type.

Single-beveled blades are sharper, which is favored by professional chefs.

Still, you will find that most cutting tools are double-edged.

5. Hardness or Rockwell Rating

The Rockwell rating represents the hardness of the steel where higher means harder.

However, rigidity does not always imply durability and sturdiness.

You should also consider the type of steel material used for the knife; some may be hard but brittle.

To ensure that your Gyuto knife has the best quality and durability, look for one with a high Rockwell rating using premium quality steel.

6. Handle Material and Design

Gyuto knives come in two handle designs, the Wa and Yo.

The traditional Japanese Wa handle is a little lightweight than the blade, making it more comfortable to hold with better balance.

The Yo handle is much heavier than the blade, typically found in western Chef’s knives and preferred by some professional cooks.

It is usually made from composite wood combined with synthetic resins like Pakkawood, mahogany, or birchwood.

Pakkawood’s water resistance capability enhances the knife’s durability while protecting it against germs.

Another consideration is the handle material. Traditionally, most Japanese knives use natural wood composites with synthetic resin for binding or water protection.

Other Gyuto knife makers use synthetic materials to create handles that feel comfortable to hold but not as pleasing to the eye as wood handles.

There are no specific recommendations when it comes to the knife handle. It all depends on the user’s preferences.

Some may prioritize aesthetics, while others prefer comfort.

Gyuto Knives FAQs

1. What is so good about Japanese knives?

Generally, Japanese knives tend to be lighter and more balanced compared to their German or French counterparts.

They also use harder but thinner steel materials with excellent edge retention, allowing the user to make precision cuts with ease.

These are the primary reasons Japanese knives, like petty, santoku, and Gyuto, are popular among professional chefs.

2. What is a Gyuto knife?

A Gyuto knife is the Japanese Chef’s knife, also called a cow sword fitted with an all-purpose blade.

It is a suitable cutting tool for various meats and vegetables, making it the perfect choice for a high-quality kitchen knife.

The sharp tips of a Gyuto knife allow for precision cutting and are better than Santoku knives with their softer tips.

Though initially made for cutting and breaking down beef, a Gyuto knife is excellent for chopping, mincing, and slicing.

3. What is the best blade size for a Gyuto knife?

Like its western counterpart, the Gyuto knife has a long blade available in different lengths from seven to 11 inches.

For most cooks, nine inches is the best option when cutting larger produce.

All in all, this lightweight knife offers versatility, flexibility, and comfort.

However, an eight-inch Gyuto knife is more popular and suitable for most home cooks with smaller workspaces.

4. Is buying a Gyuto knife worth it?

The Gyuto is the most practical and versatile choice among the Japanese knife selections for your kitchen arsenal.

Whether a beginner or an expert cook, it is the perfect kitchen helper for cutting beef, fish, or vegetables.

This classic Japanese kitchen knife is the best starter tool with the combined blade styles from Japanese and western artisans.

Even though it comes with a long blade, it has a lightweight construction that allows you to use it with enough flexibility without causing hand stress or fatigue.

Which Is the Best Gyuto Knife?

All the models in this list of the best Gyuto knives reviews offer exceptional performance.

These versatile knives have a durable and sturdy construction, so you can expect them to last a long time.

However, the Yoshihiro 8.25-Inch Gyuto Chef’s Knife proves to be an excellent choice with its 46 layers of hammered premium quality steel.

Additionally, it has a lightweight and ergonomic Wa-style octagonal handle so that you can slice and dice ingredients quickly.

To add to its list of impressive features, this Gyuto knife comes with a Saya sheath to protect its edge.

This inclusion allows you to store the knife anywhere without fear of damaging the blade.