Gyuto

The gyuto is the all round chef's knife. Literally the name means cow-sword, but this is the one to go to for all manner of kitchen tasks. Pick the length according to the size of your hands and the volume of your ingredients - 210mm is the standard, 240mm for big hands or kilos of onions, and the 180mm is more modest.

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  1. Kiritsuke gyuto knife, Shirogami 3 Honyaki, Polished finish, Ebony handle - Nakagawa Hamono
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  2. Gyuto knife, Shirogami 3 Honyaki, Polished finish, Ebony handle - Nakagawa Hamono
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  3. Gyuto knife, AUS 8 stainless steel, polished finish - Sakai Ichiji
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  4. Kiritsuke Gyuto Knife, Ginsan Stainless Steel, Tsuchime finish - Kato
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  5. Gyuto knife, VG10 Stainless Steel, Damascus and Tsuchime finish - Ittetsu
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  6. Gyuto knife, coreless Aogami 2 / Shirogami 2 Damascus, Kagetora range - Nigara
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  7. Gyuto knife, VGXEOS Stainless steel, Polished finish - Yu Kurosaki
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  8. Gyuto knife, SG2 powder steel, tsuchime finish, Western style Turquoise handle - Nigara
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  9. Honyaki Gyuto knife, Shirogami 2 Carbon steel, Water quenched, mirror polish finish - Ikeda
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  10. Gyuto knife, Aogami Super carbon steel with iron cladding, wave shaped Damascus and Kurouchi finish, honwarikomi construction - Miyazaki
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