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, Damascus and Tsuchime finish - Masutani
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  2. Gyuto knife, Aogami 1 with soft iron cladding,  Damascus and Kurouchi finish - Manaka Kisuke
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  3. Gyuto knife, Aogami 1 with iron cladding, Damascus finish - Nakagawa Hamono x Naohito Myojin
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