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. YARD SALE: Komagire Gyuto knife, SK carbon mono steel, polished finish - Sakai Takayuki
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  2. Gyuto knife, VG10 Stainless Steel, Tsuchime and Damascus finish - Hajime
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  3. Gyuto knife, VG10 stainless steel, Migaki finish, Western style handle - Takamura
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  4. Gyuto knife, Aogami 2 with Iron cladding, Kurouchi and Nashiji finish - Wakui
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  5. Kiritsuke Gyuto knife, SG2 powder steel, Kurouchi and Tsuchime finish, Turquoise handle - Nigara
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  6. Gyuto knife, SG2 powder steel, Damascus finish, Western style turquoise handle - Nigara
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  7. Gyuto knife, Aogami 1 with iron cladding, Etched Damascus finish - Nakagawa Hamono x Naohito Myojin
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  8. Komagire Gyuto knife, SK carbon mono steel, polished finish - Sakai Takayuki
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  9. Gyuto knife, Aogami 1 with soft iron / Aogami 2 Damascus and Kurouchi finish - Manaka Kisuke - Kitchen Provisions
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  10. Gyuto knife, VG1 stainless steel, polished finish - Miki Hamono - Kitchen Provisions
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  11. Gyuto knife, Aogami 2, stainless steel clad, Nashiji finish - Matsubara
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  12. Gyuto Knife, Shirogami 2 with iron cladding, Kurouchi finish, Kikuzuki Kuro range - Sakai Kikumori - Kitchen Provisions
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