7.1" (180mm)
Precision tasks
30 products
Gyuto: Japan’s Versatile Double-Bevel Chef’s Knife
Refined by skilled artisans in Sakai, our Gyuto delivers versatile performance for meat, fish, and vegetables, earning the trust of chefs worldwide.Why JIKKO for Gyuto?
120+ Years in Sakai
Knife-making heritage since 1901
Professionally sharpened
Ready to use at its finest edge from day onee
Trusted by professional chefs
Proven in the busiest kitchens
Direct from the maker
Crafted and sold by dedicated knife specialists
How to Choose a Grip
Blade Length
8.2" (210mm)
All purpose
9.4" (240mm)
Large ingredients
Small
Medium
Large
Select point
◾️match your hand size
◾️Consider your workspace
◾️Type of cuisine
Blade Material
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Handle type
Round or octagonal shapeWood is commonly used
Ergonomically designed shape Various materials used
Select point
◾️Consider grip comfort
◾️Check balance sensation
◾️Maintenance requirements
Edge Type
Double-bevel (Ryōba): The standard edge for Gyuto, offering balance and versatility for all types of food. Suitable for both right- and left-handed users. Single-bevel (Kataha): A traditional Japanese option for ultra-precise slicing, most often crafted for right-handed users.Handedness: Left-handed versions of single-bevel knives require a special order. Please contact us if you need a left-handed model.
Knife Maintenance
| Steps | Stainless Steel Knives(Rust-resistant) | Carbon Steel Knives(Prone to rust) | Icons |
| 1. Cleaning Method | Wash gently with a soft sponge and dish soap (mild detergent) | Wash gently with a soft sponge and dish soap (mild detergent) |  |
| 2. Drying | Wipe thoroughly with a cloth or paper towel | Wash gently with a soft sponge and dish soap (mild detergent) |  |
| Quick Drying | - | Pour hot water over the blade for quick drying |  |
| 4. Oil Coating | - | Apply a very thin layer of vegetable oil (avoid excess) |  |
| 5. Storage | Store in a dry knife stand or holder | After oiling, place in a knife stand or storage box |  |
Note:Even stainless steel is not completely rust-proof. Leaving water or food residue on the blade can cause rust, even after only a few uses. Always wash promptly and dry thoroughly. Please note that free rust removal is not available; professional sharpening or repair can be arranged as a paid service.
MOVIE
Final Honing – "HA Ginsan" Kirituke Single-Bevel Gyuto Knife
Final Honing – "Ginza White" Kirituke Gyuto Knife (Ginza Finish)
Final Honing – “Arata Ginsan” Single-Bevel Gyuto 240mm
Final Honing – "Gion Ginsan" Single-Bevel Gyuto / "Ginza White #2" Single-Bevel Gyuto
Frequently Asked Questions
Features and Uses of Gyuto Knives
The Gyuto knife is a Japanese chef’s knife designed for versatility. It can handle slicing, chopping, dicing, and mincing a wide variety of ingredients, including meat, vegetables, and fish.
The Gyuto is excellent for all-purpose cooking, from slicing meats and filleting fish to finely chopping vegetables, making it a staple in both professional and home kitchens.
Gyuto knives are typically lighter, thinner, and sharper than Western chef’s knives, allowing for more precise cuts. They also often feature harder steel, which maintains sharpness longer.
Yes, a Gyuto can replace multiple knives, including a Santoku, Petty, and carving knife. However, for very specialized tasks like filleting fish or deboning poultry, a dedicated knife may still be preferable.
Choosing the Right Gyuto Knife
The most common sizes range from 210mm to 240mm. A 210mm knife is ideal for home cooks, while 240mm is preferred by professional chefs for handling larger ingredients.
High-carbon steel offers superior sharpness and edge retention but requires more maintenance. Stainless steel is rust-resistant and easier to maintain.
Gyuto knives come with traditional Wa-handles (Japanese style) for a lightweight feel and Western-style handles for added grip and durability.
A stainless steel Gyuto knife with a 210mm blade is recommended for beginners due to its easy maintenance and versatility.
Using and Maintaining a Gyuto Knife
Use a rocking motion for chopping and a slicing motion for meat and fish. The thin blade is designed for precision rather than forceful chopping.
Wash and dry immediately after use. If using a high-carbon steel blade, apply a thin coat of oil to prevent rust. Store it properly to protect the edge.
Use a whetstone and maintain a consistent sharpening angle. Regular honing with a ceramic rod helps maintain sharpness.
Avoid cutting frozen food or bones, and use a softwood or rubber cutting board to reduce impact on the blade.
Learn how to strengthen and protect the blade in our How to Fix Chipped Knives at Home guide.
Alternative and Complementary Knives
While a Santoku or chef’s knife can serve as alternatives, the Gyuto’s versatility and balance make it an optimal choice for both home and professional kitchens.
A Petty knife is a great companion to a Gyuto, handling intricate work like peeling and small ingredient prep, while the Gyuto covers larger tasks.
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