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. Gyuto knife, VG10 stainless steel, Damascus Tsuchime finish - Sakai Takayuki
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  2. Komagire Gyuto knife, SK carbon mono steel, polished finish - Sakai Takayuki
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  3. Gyuto knife, Aogami 1 with iron cladding, Damascus finish - Nakagawa Hamono x Naohito Myojin
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  4. Gyuto knife, Shirogami 2 with Iron Cladding, forge welded Hon-SanMai series - Naoki Mazaki
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  5. Gyuto knife, Aogami 1 with soft iron cladding,  Damascus and Kurouchi finish - Manaka Kisuke
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  6. Gyuto knife, SKD tool steel, Black Damascus finish - Yoshikane - Kitchen Provisions
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  7. Gyuto knife, Aogami 1 with soft iron / Aogami 2 Damascus and Kurouchi finish - Manaka Kisuke - Kitchen Provisions
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  8. Gyuto knife, Aogami Super carbon steel core with stainless steel cladding, Polished finish - Miki Hamono
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  9. Gyuto knife, Aogami 2 with Iron Cladding, forge welded Hon-SanMai series - Naoki Mazaki - Kitchen Provisions
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