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, Aogami 2, stainless steel clad, Nashiji finish - Matsubara
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  2. Kiritsuke Gyuto knife, Aogami 1 carbon steel, Damascus finish - Nakagawa Hamono x Naohito Myojin
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  3. Gyuto knife, Shirogami 2 with stainless steel cladding, Kurouchi finish - Mutsumi Hinoura
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  4. Gyuto knife, VG10, damascus finish - Ohishi
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  5. Kengata Gyuto knife, Aogami 2, iron clad, polished finish, Homura series - Sakai Takayuki
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  6. Honyaki gyuto knife, aogami 2 steel, polished finish - Nakagawa Hamono - Kitchen Provisions
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  7. Gyuto knife, SG2 powder steel, Damascus and Tsuchime finish, Maple handle - Saji - Kitchen Provisions
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