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, SLD steel, Kurouchi Damascus finish, Yorokobi range - Nigara
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  2. Gyuto Knife, Ginsan Stainless Steel, mirror polished finish, Choyo range - Sakai Kikumori
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  3. Gyuto knife, SG2 powder steel, Damascus finish, Western style Desert Ironwood handle - Shigeki Tanaka
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  4. Gyuto knife, Shirogami 3 Honyaki, Polished finish - Nakagawa Hamono
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