Mastering the Single Bevel Chef Knife Gyuto: Features, Uses, and Care Tips
The Single Bevel Chef Knife Gyuto combines the razor-sharp precision of a traditional Japanese single-bevel blade with the all-purpose versatility of a Western chef’s knife—making it a unique “all-rounder” trusted by professional chefs and passionate home cooks alike.
In this guide, based on insights from JIKKO’s master sharpener Ryota, we’ll explore why this knife is perfect for those who find a standard Gyuto lacking, want sharper, more accurate cuts, or aim to take their skills to the next level with delicate tasks like sashimi slicing or paper-thin vegetable prep.
Along the way, we’ll answer common questions such as “What’s the difference between single and double bevel Gyuto knives?” and “Is a single bevel Gyuto practical for home cooking?”. We’ll also cover its design and features, how to choose between 21cm and 24cm blades, pairing it with a single bevel petty or santoku, and the pros and cons of steel options like Blue Steel #2, White Steel #2, and Gingami No.3 stainless.
By the end, you’ll know the key benefits, possible drawbacks, and the proper sharpening and maintenance techniques to select the perfect knife that elevates your cooking to a higher level.
Single Bevel Chef Knife Gyuto – Structure and Key Features
A Single Bevel Chef Knife Gyuto combines the razor-sharp edge of traditional Japanese single-bevel knives with the versatile shape of a Western Gyuto. In Japanese cutlery, single-bevel blades like Yanagiba or Deba knives are renowned for their precision and sharpness, but they’re often limited to specialized tasks. The Western-style Gyuto, on the other hand, features a double bevel that makes it an all-purpose tool for meat, fish, and vegetables.
The single-bevel Gyuto bridges these two worlds. It retains the clean, precise cut of a Japanese single-bevel edge while offering the versatility of a Gyuto. Whether you’re slicing sashimi, carving roast beef, or peeling daikon paper-thin, this hybrid design excels in both home kitchens and professional settings.
How Shinogi and Urasuki Shape the Cutting Performance
Unlike most Western chef’s knives that are sharpened on both sides of the blade (double bevel), a single-bevel Gyuto has an edge ground only on one side. The other side is mostly flat but features a slight hollow (urasuki). This design originates from traditional Japanese knives used by professional chefs for ultra-precise cuts, and it gives the knife a unique cutting feel and performance that differs greatly from Western-style knives.
The hallmark sharpness of a single-bevel Gyuto is made possible by two traditional Japanese blade features: the shinogi line and the urasuki hollow.
-
Shinogi – the ridge line between the flat of the blade and the cutting bevel.
This stabilizes the edge angle, allowing it to remain razor-sharp. It enables ultra-thin, uniform slices that enhance presentation and plating. -
Urasuki – the subtle concave surface on the back of the blade.
This reduces the contact area with food, improving food release so delicate slices of sashimi or chicken skin don’t stick to the blade.
These features offer tangible benefits in cooking:
-
They minimize cell damage, so moisture and flavor stay locked inside.
-
Soft fish and oily salmon fillets keep their shape without tearing.
-
Chicken breast and beef loin retain juiciness even after cooking.
-
Ultra-thin, even slices create a smooth mouthfeel and are easier to bite through.
Because the single-bevel edge pushes food slightly away on one side while making a cleaner cut on the other, it causes less crushing of cells. This is why sashimi sliced with a single-bevel Gyuto often has a noticeable gloss and silky texture compared to cuts made with a double-bevel knife. With vegetables, fine slices stay vivid in color and crisp in texture because the fibers remain intact.
Single vs Double Bevel Knives – Tips, Benefits, and Limitations
A double-bevel knife is excellent for everyday tasks like chopping vegetables or cutting through tough-skinned ingredients. In contrast, a single-bevel Gyuto shines in precision slicing—ideal for sashimi, carpaccio, or decorative vegetable cuts where presentation, texture, and moisture retention matter most.
Pros and Cons of a Single-Bevel Gyuto:
Pros: Exceptional sharpness and precision, cleaner slices that preserve moisture and texture, professional-level presentation, and advanced techniques like paper-thin cuts.
Cons: Tends to cut at a slight angle even when aiming straight, requiring practice and technique; the sharper edge can be more fragile than double bevels; may feel less effective if the user is not accustomed to it.
With a few basic techniques—keeping the shinogi side vertical, cutting slowly without force, and maintaining a steady angle—these challenges are easily overcome. Once mastered, the single-bevel Gyuto delivers precision control and elegant results that elevate both the appearance and taste of your dishes.
Choosing the Right Single Bevel Gyuto – Size, Petty, and Santoku Pairing
A single bevel Gyuto, along with other single bevel all-purpose knives (Gyuto, Santoku, Petty), can transform your cooking when chosen in the right size and combination. The right setup not only broadens your cooking possibilities but also makes dishes more enjoyable, beautiful, and delicious.
JIKKO’s Arata series offers Gyuto in two sizes—21 cm and 24 cm—and can be paired with single bevel Petty or Santoku knives for maximum versatility.
Here, we’ll explore how to choose the right size, how to combine knives for different tasks, and how steel types affect performance—helping you find the perfect match for your cooking style.
21 cm vs 24 cm – Single Knife or Two-Knife Setup?
A Gyuto typically ranges from 18–30 cm (7.1–11.8 in). If you want a versatile knife that can handle almost anything, we recommend JIKKO’s 21 cm (8.3 in) single bevel Gyuto. It is well-balanced and suitable for home cooks to semi-professionals, excelling with ingredients of all sizes. For those with limited kitchen space or buying their first single bevel knife, 21 cm / 8.3 in is ideal.
The 24 cm (9.4 in) version shines when slicing large cuts of meat, whole cabbage heads, or when used as a sashimi knife. Its longer blade offers smoother pull-cuts, making it perfect for professional kitchens or upper home cooks.
Pairing matters too:
-
Single Knife Setup: A 21 cm (8.3 in) Gyuto or a single bevel Santoku 18 cm (7.1 in) can handle most ingredients, making it your go-to all-purpose tool.
-
Two-Knife Setup: Pair a Petty 13.5 cm (5.3 in) for delicate work or peeling, with a 21 cm (8.3 in) or 24 cm (9.4 in) Gyuto for larger items. This improves precision, extends knife life, and reduces overall wear.
[View JIKKO’s arata series here]
Steel and Handle Combinations – Blue #2, White #2, and Ginsan Explained
JIKKO’s single bevel Gyuto knives are made with three main steels: Blue #2, White #2, and Ginsan (Silver-3). Each offers a different balance of sharpening ease, edge retention, and rust resistance.
Steel Characteristics
-
White #2 (Carbon Steel): Easy to sharpen, achieves a razor-sharp edge. Ideal for first-time single bevel users.
-
Blue #2 (Carbon Steel): Slightly harder to sharpen than White #2, but holds its edge longer. Higher price point than White #2.
-
Ginsan (Stainless Steel): Rust-resistant, low-maintenance, great for acidic foods and beginners concerned about care.
Handle Materials & Identification
JIKKO Arata series matches each steel with a distinct handle material and back pattern for easy identification:
|
White #2 |
Blue #2 |
Ginsan |
|
|
|
|
-
White #2 - Magnolia wood (lightweight, non-slip)
-
Blue #2 - Ebony (heavy, robust)
-
Ginsan - Rosewood (warm brown, balanced durability)
Each steel in the JIKKO Arata series is paired with a unique handle and back pattern, making it easy to distinguish. Instead of a chart, you can see their differences through pros and cons:
White #2 (Magnolia wood, straight back pattern)
Pros: Lightweight and non-slip handle, extremely easy to sharpen, produces an exceptionally fine edge.
Cons: Carbon steel is prone to rust and requires careful maintenance.
Blue #2 (Ebony, wave back pattern)
Pros: Long-lasting sharpness, robust and heavy handle that provides stability, durable edge for demanding cuts.
Cons: Heavier weight may feel tiring over long use; as with other carbon steels, it is more prone to rust.
Ginsan (Rosewood, “銀三” engraving)
Pros: Stainless steel that resists rust and acids, balanced durability, attractive warm-brown handle.
Cons: Edge retention is slightly less than Blue #2, and sharpening can feel a little harder compared to White #2.
JIKKO’s Handcrafted Single Bevel Gyuto Lineup
In addition to the popular Arata series, JIKKO offers other stunning single-bevel all-purpose knives that combine precision cutting with eye-catching aesthetics. The Ginza Series, with its bold black theme, and the Gion Series, with its refined white elegance, are both designed for effortless use and professional-level performance.
These knives are especially popular among sushi chefs and culinary professionals who cook in front of guests at a counter. Their beautiful silhouettes not only enhance cutting performance but also make a chef’s knife skills look even more impressive.
Ginza Series – Single-Bevel Gyuto
Featuring a kiritsuke-style tip for delicate, precise work, the Ginza Series is finished with a matte black oxide coating across the entire blade for a bold, unified look. The handle is made from ebony, offering both durability and a luxurious weight in the hand. A showpiece in any professional kitchen.
-
Blackened oxide-coated blade for matte elegance
-
K-tip for detailed work
-
Ebony handle for weight and durability
-
Professional-grade design with striking aesthetics
Gion Series – Single-Bevel Gyuto
Like the Ginza, the Gion Series also features a kiritsuke-style tip, but its blade is sandblasted to create a matte white finish that radiates purity. The handle is made from pure white resin, combining elegance with durability. It resists odors and stains, making it ideal for environments where hygiene is paramount. This sophisticated, all-white knife is both functional and visually striking.
-
Sandblasted matte white blade finish
-
Pure white resin handle for hygiene and durability
-
Odor and stain resistant—ideal for clean, elegant presentation
Comparing JIKKO’s Single-Bevel Gyuto Series
-
Blade Shape: Standard Gyuto profile
-
Blade Finish: Kasumi (standard)
-
Handle Material: Varies by steel – ebony, rosewood, magnolia
-
Color Theme: None
-
Key Features: Perfect entry-level single-bevel Gyuto, versatile, budget-friendly
-
Blade Shape: Kiritsuke tip
-
Blade Finish: Matte black oxide coating
-
Handle Material: Ebony
-
Color Theme: Black
-
Key Features: High-end, professional-grade look and durability
-
Blade Shape: Kiritsuke tip
-
Blade Finish: Matte white sandblast
-
Handle Material: Pure white resin
-
Color Theme: White
-
Key Features: Elegant, hygienic, and stain-resistant
[View all of JIKKO’s single-bevel all-purpose knives here]
Sharpening a Single Bevel Chef Knife – Professional Techniques for a Razor Edge
A single-bevel Gyuto delivers unmatched precision and cutting performance thanks to its shinogi (front bevel) and hollow-ground back side. But if sharpened incorrectly, the tip can round off, the edge can wander, and the knife will lose its signature clean cut.
Here, we break down the exact sharpening workflow used by professional chefs—step-by-step—based on the techniques shown in our demonstration video using the JIKKO Gion Aogami Single-Bevel Kiritsuke Gyuto.
Whetstones Used in the Video
|
|
|
|
|
Front Side Sharpening – Maintaining Angle and Pressure
Starting with a coarse #240 stone, then progressing to #1000 and #6000,
1, Hold the knife correctly and position it on the whetstone, resting your left hand on the shinogi line
-
Keep the edge at a 45° angle to the stone.
-
Place your thumb on the flat side for stability and your index finger on the spine.
-
Rest your left hand on the back side of the shinogi line.
2, Apply even pressure, pressing lightly only on the push stork
-
On the pull stroke, release the pressure and let the blade glide smoothly over the stone.
3, Work in sections from the heel to the tip, moving your left hand as you go
-
The area under your left hand is the part being sharpened.
-
Divide the edge into about five sections from the heel to the tip.
4, Slightly lift the edge when sharpening the tip
-
Since the tip tends not to contact the stone fully, raise your right hand slightly.
-
Apply a bit less pressure with your left hand when working on the tip section.
Checking for a Burr (Kaeri)
To confirm whether your knife has been properly sharpened, you need to check for the Kaeri (also called a burr) after sharpening. When the edge is correctly ground, a fine ridge of metal—known as the burr—forms on the opposite side of the blade from where you were sharpening. If you can feel this slight catch with your finger, it means the edge has been properly reached. If no burr is present, the blade isn’t fully sharpened yet and needs more work.
To check for a burr, gently run your thumb horizontally across the blade edge.
To remove the burr, use a high-grit whetstone and perform an uraoshi. This involves sharpening the back side (ura) of the knife, but unlike the front, it should be done only a few times—over-sharpening is unnecessary. Press the urasuki (the concave portion of the back) flat against the stone and lightly slide the blade as if wiping it across the surface.
Finishing with a Micro-Bevel for Maximum Sharpness
For the final stage of sharpening, use an ultra-fine finishing whetstone around 1300 grit. This step is for refining and aligning the very edge of the blade.
-
Set the micro-bevel angle to around 30°–40°, with 30° being ideal.
-
Keep the angle slightly higher than during normal sharpening.
-
Starting from the tip, smoothly slide the blade toward the heel in one motion.
-
Once a burr appears, remove it by performing uraoshi (sharpening the back side).
Burr Removal and Sharpness Testing – The Professional’s Final Check
After sharpening, a fine residue known as a burr often remains on the edge. To remove it, gently rub the blade against the newspaper. Leaving the burr will reduce sharpness, so be sure to remove it completely.
Final Sharpness Test
-
Copy paper test: The blade should glide smoothly through the paper from top to bottom.
-
Paper tube test: The edge should bite into the paper effortlessly, without the need for extra force.
How a Single Bevel Gyuto Can Elevate Both Presentation and Mouthfeel
In this article, we’ve focused on the features and sharpening techniques of the single-bevel Gyuto, exploring its appeal and essential maintenance practices in depth. The hallmark of a single bevel is its razor-sharp edge, the smooth, effortless glide through ingredients, and the precision and sharpness that return with proper sharpening. These qualities are why this all-purpose single-bevel knife is trusted not only by professional chefs but also by serious home cooks. The clean cut surfaces, refined texture, and confidence in serving beautifully prepared dishes all meet the desire to “make everyday cooking more careful and more refined.”
If you’d like to learn more about the basic structure of a single-bevel Gyuto, as well as compare sizes, steel types, and series differences, the following videos are highly recommended:
-
What Is an All-Purpose Single-Bevel Knife? – A detailed explanation of the basic structure and potential of single-bevel knives. Watching this will make clear why a single-bevel Gyuto is so versatile.
-
How to Choose a Single-Bevel All-Purpose Knife (Arata Series) – Understand how to choose between 21 cm and 24 cm sizes, and between steels such as Aogami #2, Shirogami #2, and Ginsan, as well as how different handle materials affect performance.
And if you’d like to see the actual products, please visit [JIKKO’s Single-Bevel All-Purpose Knife Collection] to explore the lineup by size and steel type and find the perfect match for you.
