5 Best Gyuto Knife: pros and cons

We are excited to unveil the ultimate kitchen companion – the Best Gyuto Knife. If you’re a cooking enthusiast or a professional chef seeking the perfect blend of performance and craftsmanship, look no further.

With its impeccable design and sharper cutting-edge technology, the Gyuto Knives stands out as a masterpiece in the world of cutlery.

Discover the secret behind its razor-sharp edge, ergonomic wooden handle, and impeccable balance – the very ingredients that make the Best Gyuto Knives indispensable tools for every passionate cook.

So, let’s embark on this epicurean adventure and unlock the true potential of the Best Gyuto Knives!

Miyabi Chef's Knife
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Miyabi Chef’s Knife, 8-InchрBirch/Stainless Steel• Exquisite Birch Handle
• High-Grade Stainless Steel Blade
• Authentic Japanese Katana Edge
• Cryodur Hardening
• Authentic Damascus Pattern
Yoshihiro VG10
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Yoshihiro VG10 16 Layer Hammered
Damascus Gyuto Japanese Chefs Knife (8.25” (210mm))
• Precision and Versatility
• VG10 Stainless Steel Core
• 16 Layer Hammered Damascus Exterior
• Ergonomic Handle Design
• Balance and Weight Distribution
Yoshihiro VG-10 46 Layers Hammered
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Yoshihiro VG-10 46 Layers Hammered
Damascus Gyuto Japanese Chefs Knife

• 46-Layer Steel
• Easy Slicing
• VG-10 Stainless Steel Core
• Octagonal Shitan Rosewood Handle
• Versatile Blade Size
Regalia Chef Knife
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Regalia Chef Knife: Best Professional Quality
Japanese Damascus Gyuto 8 Inch AUS10 Super Steel 67 Layer

• 8 Inch AUS10 Super Steel Blade
• 67-Layer Damascus Construction
• Superb Edge Retention
• Stain & Corrosion Resistant
• Comfortable and Ergonomic Handle
• Razor Sharp Edge
Shun Cutlery Kanso
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Shun Cutlery Kanso Chef’s Knife 8”, Gyuto-Style Kitchen Knife, Ideal for All-Around Food Preparation
• High-carbon VG-MAX Steel Core with 34 layers
• Ergonomic Design
Razor-Sharp Edge
Gyuto-Style Kitchen Knife
Striking Wavy Pattern

More about the models

Let’s try to analyze each model in more detail, presenting its advantages and disadvantages.

Miyabi Chef’s Knife, 8-InchрBirch/Stainless Steel

This knife is the epitome of kitchen excellence, crafted to perfection with a seamless blend of cutting-edge technology and masterful craftsmanship.With its superb design and innovative features, the Stellar Edge Gyuto Knife empowers chefs and cooking enthusiasts to embark on a gastronomic journey like never before.

Miyabi Chef's Knife
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The Stellar Edge Japanese Gyuto Knife boasts an ergonomic handle that nestles comfortably in your hand, ensuring optimal control and reducing fatigue during prolonged use.

At the heart of this culinary marvel lies an ultra-sharp 8-inch blade, engineered to effortlessly glide through any ingredient.

Handcrafted from premium stainless steel, the blade’s razor-like edge guarantees swift and clean cuts, making your culinary creations a true work of art.

Equipped with state-of-the-art blade sharpening and tempering techniques, the Stellar Edge Gyuto Knife sets the bar for performance and durability.

From delicate herbs to robust meat cuts, the Stellar Edge Gyuto Knife adapts effortlessly to a wide array of ingredients.


  • Ergonomic handle.
  • Ultra-sharp blade.
  • Well-balanced design.
  • Cutting-edge technology.
  • Versatile and adaptable to various ingredients.
  • Stunning aesthetics add elegance to the kitchen.


  • May require regular sharpening for optimal performance.
  • Higher initial cost compared to lower-quality alternatives.
  • Not dishwasher safe; hand washing is recommended.
  • Limited availability in certain regions.

Yoshihiro VG10 16 Layer Hammered Damascus Gyuto

Yoshihiro VG10 Gyuto Knife is a testament to Japanese cutlery’s enduring legacy.

This awe-inspiring masterpiece embraces a harmonious blend of form and function, captivating the senses with its mesmerizing Japanese Damascus steel blade and delivering an impeccable performance that surpasses all expectations.

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This Japanese Gyuto Knife embodies the soul of all Japanese knives tradition, where attention to detail and dedication to perfection defines every stroke of the blade.

The VG10 stainless steel core at its core boasts unrivaled sharpness, ensuring effortless precision during every culinary endeavor.

Enveloped in a stunning 16-layer Japanese Damascus steel cladding, each gyuto knives have an elegant pattern akin to a flowing river, an ode to nature’s beauty and the skilled artistry of the knife’s creators.

The artful pattern creates small air pockets, minimizing food sticking to the blade, and ensuring a seamless and fluid cutting motion with each slice.

A versatile workhorse, the 8.25” (210mm) blade length strikes a perfect equilibrium, making it a reliable companion for delicate and robust tasks.

Every one of Yoshihiro VG10 16 Japanese Knives undergoes meticulous quality assurance to uphold the brand’s legacy of excellence.


  • Exceptional sharpness and edge retention.
  • Captivating steel blade with a unique hammered finish.
  • Comfortable and ergonomic handle.
  • Versatile 8.25” (210mm) length of blade.
  • Meticulously handcrafted by skilled artisans.
  • Artistic 16-layer steel cladding with an elegant rippling pattern.


  • Relatively higher price compared to basic chef’s Gyuto knives.
  • Requires regular maintenance and sharpening to retain peak performance.
  • Damascus steel blades may be more prone to chipping if mishandled.

Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife

Marvel at the mesmerizing 46-layered steel blade, painstakingly forged by skilled artisans. The symphony of layers creates an alluring water-like pattern, evidence of the knife’s exceptional strength and resilience.

Beyond its breathtaking appearance, the VG-10 stainless steel core at the blade’s core guarantees unparalleled sharpness and enduring edge retention, making it the go-to choice for culinary enthusiasts and professionals alike.

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Graceful elegance meets ergonomic functionality with the octagonal-shaped Shitan Rosewood handle.

Crafted with an artist’s touch, the Rosewood handle adds a touch of sophistication to this culinary masterpiece. Appreciate the harmonious fusion of artistry and practicality with the hammered finish adorning the blade.

Not only does it lend a distinct charm to these gyuto knives, but it also serves a practical purpose by reducing drag and preventing food from sticking during use.

With a length of 8.25 inches (210mm) blade, it excels at an array of tasks, enhancing your culinary repertoire and inspiring your culinary creativity.

Elevate your culinary game and embrace the traditions of Japanese knives with the Yoshihiro VG-10 46 Layers Hammered Damascus Japanese Gyuto Knife.


  • Stunning 46-layered steel blade.
  • VG-10 stainless steel core.
  • The eye-catching water-like pattern on the blade.
  • Ergonomic octagonal-shaped Shitan Rosewood handle.
  • A hammered finish reduces drag and prevents food from sticking.
  • Versatile 8.25 inches (210mm) blade length.


  • Premium quality comes at a higher price point.
  • Requires proper maintenance and care to retain its sharpness.
  • Handcrafted nature may lead to slight variations in appearance.

Regalia Chef Knife: Best Professional Quality Japanese Damascus Gyuto

Designed to meet the exacting demands of professional chefs and home cooks alike, this Japanese Damascus Gyuto is a true masterpiece in the world of cutlery.

What sets the Regalia Chef Knife apart is its impeccable construction. Crafted from top-tier AUS10 Super Steel, the 8-inch blade showcases an awe-inspiring 67-layer Damascus pattern that not only catches the eye but also ensures unparalleled strength and durability.

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Each cut becomes a work of art as the razor-sharp edge glides through ingredients with exceptional precision, making even the most intricate tasks a breeze. Its superb edge retention means you can focus on your culinary creations without constantly worrying about sharpening the blade.

This knife effortlessly retains its sharpness, allowing you to embrace the joy of cooking for extended periods without any loss in performance.

Minimize fatigue during extended cooking sessions as you wield this well-balanced and maneuverable tool, allowing you to unleash your culinary artistry with ease.

The Regalia Chef Knife is more than just a kitchen tool; it’s a work of art meticulously designed to elevate your cooking to new heights.


  • Premium AUS10 Super Steel blade.
  • Stunning 67-layer Damascus pattern.
  • Razor-sharp edge for precise cuts.
  • Superb edge retention for extended use.
  • Stain and corrosion-resistant.
  • Comfortable and ergonomic handle.


  • May require regular honing for optimal performance.
  • Premium quality comes at a higher price point.

Shun Cutlery Kanso Chef’s Knife 8”, Gyuto-Style Kitchen Knife, Ideal for All-Around Food Preparation

Meticulously crafted, this masterpiece embodies the very essence of Japanese knife-making artistry, presenting a perfect blend of timeless tradition and modern innovation.

The Kanso knife stands proudly as a true testament to the skillful hands that meticulously shape it, resulting in an unparalleled kitchen companion that meets the highest standards of excellence.

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In the heart of this exceptional blade lies a meticulously forged high-carbon VG-MAX steel core, encased by 34 layers of stainless Damascus cladding.

This intricate design not only imparts a mesmerizing wavy pattern to the blade but also ensures the sharpest edge retention.

Equally captivating in design, the Kanso one of the best Japanese Chef’s Knives boasts a full wooden handle, handcrafted from exquisite tagayasan wood.

This traditional Japanese wood not only exudes natural beauty but also delivers a delightfully ergonomic pinch grip, harmoniously melding with your hand for an unparalleled cutting experience.

Versatility lies at the heart of its design, allowing you to effortlessly transition between various cutting techniques without missing a beat.

Trusted by renowned chefs worldwide, the Shun Cutlery Kanso knife 8” leaves no room for compromise when it comes to quality and craftsmanship.


  • Exceptional craftsmanship and artistry in the creation of a knife.
  • Versatile and all-around kitchen performance.
  • Razor-sharp edge and excellent edge retention.
  • Striking Damascus cladding.
  • Comfortable and ergonomic handle design.


  • Premium price point.
  • Requires proper care and maintenance.
  • Not dishwasher safe.

Important features to consider before buying Gyuto knife

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Considering the features that you need is essential for making the right choice.

Blade material

High-quality stainless steel knives or high carbon steel knives are the primary contenders in the world of Japanese Gyuto knife blade materials.

Stainless steel offers exceptional resistance to corrosion, making it easier to maintain and ideal for those seeking low-maintenance Japanese blades.

On the other hand, carbon steel embodies a time-honored tradition, revered for its ability to achieve an incredibly sharp edge and unparalleled cutting performance. While high carbon steel demands more careful upkeep to prevent rusting, the rewards in cutting precision and ease make it a top choice for many seasoned chefs and enthusiasts.

Selecting the right blade material largely depends on your culinary preferences and dedication to knife maintenance.

Blade length

Finding the perfect balance between versatility and comfort is essential to unlock the full potential of this Japanese chef knife. The most common and versatile Japanese Gyuto knife length is 8 inches. This length strikes a harmonious balance with other knives, making it an all-around performer in the kitchen.

If you prefer a nimble and agile knife, a shorter blade, such as 7 inches or 6 inches, might be more to your liking than the other knives.

On the other end of the spectrum, a longer blade, such as the 10-inch or 9-inch Gyuto knife, offers increased cutting power and the ability to handle larger ingredients with ease.

Blade edge

Double-bevel edges, prevalent in Western-style Gyuto knives, offer symmetrical sharpness on both sides of the blade.

This versatility allows for a more forgiving cutting experience, making them well-suited for a diverse range of cutting techniques and food types.

On the other hand, single-bevel edges unlike double-bevel ones, prominent in traditional Japanese knives like the Gyuto, offer a distinct approach to cutting precision.

Asymmetrical in nature, the edge is ground on only one side of the blade, resulting in a sharper and more acute cutting angle.

Handle design

The handle should fit snugly in your hand, offering a natural extension of your pinch grip and preventing slippage during precision cuts.

Traditionalists’ other knives might favor wooden handles, which exude timeless elegance and a warm, natural feel.

Stainless steel handles bring a sleek and contemporary touch to the knife, often with seamless integration into the blade.

Tang construction

Tang construction comes in two main types: full tang and partial tang.

The best Gyuto knives with full tang boast a solid piece of metal that extends from the blade’s tip to the end of the handle, ensuring a seamless, robust connection.

On the other hand, partial tang construction features a blade that extends only partway into the handle, held together by adhesives or rivets. While this design may provide cost savings and offer a lighter knife.

Blade thickness

Thinner blades, with measurements around 1.5mm to 2.0mm, excel in precise tasks like slicing, dicing, and mincing.

The thinness allows for effortless slicing through delicate ingredients, making it ideal for creating paper-thin slices of vegetables or meats.

On the other hand, thicker blades, ranging from 2.0mm to 3.0mm and beyond, provide enhanced stability and durability.

The added thickness grants the blade more rigidity, making it well-suited for heavier cutting tasks, such as breaking down large cuts of meat or dense vegetables.

Price and value

Striking the perfect balance between what you pay and what you gain from your investment is crucial to ensure you acquire a knife that aligns with your culinary needs and delivers exceptional performance over the long term.

While it can be tempting to gravitate towards budget-friendly options, it’s essential to consider the long-term value a higher-priced Gyuto knife can provide.

A well-crafted, high-quality knife from a reputable brand may come with a higher initial price tag, but it can offer unparalleled benefits that extend well beyond its cost.

Tips for maintenance and cleaning a Gyuto knife

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Consider these tips for your Gyuto knife maintenance.

Hand washing only

Your Gyuto knife is a masterpiece of craftsmanship, meticulously honed to perfection. Hand washing allows you to treat it with the delicacy it deserves, avoiding the harsh conditions and potential hazards of a dishwasher.

Dishwashers expose Gyuto knives to high water pressure, extreme temperatures, and abrasive detergents, all of which can wreak havoc on the sharp edge of Gyuto blade and pristine surface.

Quick cleaning after use

Adopting the practice of swift cleaning after use is akin to extending an invitation to your Gyuto knife, welcoming it back into its pristine state with each cleaning.

This consistent care and attention will strengthen the bond between you and your kitchen companion, enriching your cooking experience and inspiring your culinary artistry.

Regular honing

Honing is a simple yet essential maintenance technique with a knife sharpener that helps realign the microscopically tiny teeth along the blade’s edge.

Over time, with repeated use, these teeth can become slightly misaligned, leading to a dull edge. Regular honing with a knife sharpener corrects this alignment, restoring the sharpness and ensuring your Gyuto knife performs at its best.

Cutting board care

Choose your cutting board material wisely, as it directly impacts both cutting performance and maintenance.

Wooden cutting boards, such as bamboo or hardwood, offer a forgiving surface that minimizes wear on your knife’s edge. Plastic cutting boards, although durable and easy to clean, can develop deep grooves over time, becoming less hygienic.

Western blade design

The Western knife design, prominently featured in the ever-popular “Western-style chef’s knife,” stands as a testament to the fusion of craftsmanship and cutting prowess.

Rooted in the knife-making traditions of Europe, this versatile and iconic blade design has won the hearts of chefs and home cooks alike.

Crafted from high-quality Swedish stain-resistant steel, the Western knife design ensures a fine balance between sharpness and resilience.

Whether you’re dicing onions, mincing garlic, or carving meat, the Western-style chef’s knife seamlessly accommodates diverse cutting techniques, making it an indispensable tool in any kitchen.

The difference between Chef’s knife and Santoku knife

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While they may share similarities, each possesses unique characteristics that cater to different cutting styles and cooking traditions.

Blade design

  • Chef Knife. The classic Japanese chef knife features a broad, tapered blade with a curved edge, facilitating a rocking motion for efficient chopping and slicing.
  • Santoku Knife. The Santoku knife boasts a shorter, wide blade with a straighter edge.

Cutting technique

  • Chef Knife. Ideal for chefs who prefer the rocking motion technique, where the blade rocks back and forth to cut through ingredients effortlessly. This method is particularly advantageous for repetitive chopping and mincing tasks.
  • Santoku Knife. Suited for cooks who favor a push-cut technique, where the knife moves in a straight up-and-down motion.

Blade profile

  • Chef Knife. With its curved blade, the knife excels at efficiently slicing through larger ingredients and accommodating the rocking motion. Its versatility makes it a go-to choice for a wide range of culinary tasks.
  • Santoku Knife. The Santoku’s flat blade profile ensures maximum contact with the cutting board, making it perfect for precise, thin slicing and delicate chopping of herbs and vegetables.

Western vs. Asian Tradition

  • Chef Knife. Hailing from Western culinary traditions, the knife embodies the craftsmanship of European knife-making. Its heritage can be traced back to German and French knife styles.
  • Santoku Knife. Originating in Japan, the Santoku knife represents the mastery of Asian knife craftsmanship. Its design reflects Japanese culinary aesthetics and cutting techniques.


Among the world of the best Gyuto knives, as we explore their diverse qualities and design nuances, it is crystal clear that the Shun Cutlery Kanso knife 8” stands out as the undisputed champion being the best chef knife ever.

With its seamless blend of tradition and innovation, this knife triumphs as the ultimate winner, claiming its rightful place as the best Gyuto knife for connoisseurs seeking perfection in their culinary endeavors.

Embrace the legacy of artful Japanese knife-making and embark on an epicurean journey like no other with the Shun Cutlery Kanso knife 8” as your culinary ally.


Is Gyuto a good knife?

Undoubtedly, the Gyuto knife is an exceptional culinary tool that has earned its reputation as one of the finest knives available.

Renowned for its versatility and precision, the Gyuto knife seamlessly blends traditional Japanese craftsmanship with modern design, making it a top choice among professional chefs and home cooks alike.

What is the best Gyuto knife length?

A popular choice of knives among many cooks is the Gyuto knife with an 8-inch blade.

This length strikes a harmonious balance, offering a versatile cutting edge that effortlessly handles a wide array of tasks – from precise mincing and slicing delicate ingredients to tackling more substantial cuts of meats and vegetables.

On the other hand, those seeking more agility and finesse may gravitate towards a shorter blade, such as the 7-inch or 6-inch Gyuto knife.

These variations offer increased control, making them ideal for intricate tasks like detailed vegetable work, boning, and delicate slicing.

For cooks who require greater cutting power and the ability to handle larger ingredients, a longer Gyuto knife, like the 10-inch or 9-inch version, might be the preferred choice.

These blade lengths are better suited for dealing with sizable cuts of meat and large vegetables, reducing the need for multiple strokes and providing smoother cutting motions.

It is up to you which one of the best Gyuto knives you put among your own knives list, and there is no definitive answer.

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