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7 Best Gyuto Knives In 2021 – Reviews With Guide

For excellent slicing, dicing, and cutting, everyone needs a set of fine Japanese chef knives in their kitchen. The best Gyuto knife may make a tremendous difference in your meal prep, whether you are a five-star chef or a home cook.

The Gyuto kitchen knives are pieces of beauty that operate very well. In this article, I’ll look over the top 7 Gyuto knives and recommend which one would best for you. Let’s get started!

What Is a Gyuto Knife Used For?

Gyuto knives are capable of cutting through raw seafood with ease and creating delicate slices for sushi. These are works of art that are both light and robust enough to allow for excellent cutting. It is based on western kitchen demands and can use by both experts and amateurs.

The pointed tip of a Gyuto knife informs the chef about the raw and cooked density of the dish. Simultaneously, the grip and blade should be as smooth as possible to aid in cutting at incredible rates.

Unequaled sharpness designs to create straight cuts through your goods, resulting in a delicate and elegant cutting pattern.

01. Yoshihiro VG-10 – Best For Commercial

 

The Yoshihiro Gyuto Japanese Chefs Knife will ideally suit you whether you are a trained chef or a home cook.

This chef’s knife with a curved blade that swings back and forth smoothly and has an expanded tip for rapid chopping. It may use to cut meat, seafood, and veggies.

This handle adds to the beauty of this Yoshihiro knife and makes it light and pleasant to hold. It doesn’t absorb water and isn’t slippery, giving the user the best grip possible while using the knife.

The knife comes with a Saya protective wooden sheath that preserves it and enhances its aesthetic while not in use.

Pros
  • Lightweight design
  • The ergonomic handle is lightweight and durable
  • Long-Lasting Sharpness
Cons
  • Not ideally used on frozen foods or bones

02. Simple Song – Best Durable

 

This simple song Gyuto style sushi knife comprises a high-carbon steel and stainless steel combination. Durability, hardness, and wear resistance are all characteristics of high-carbon steel. Stainless steel, on the other hand, is very resistant to corrosion. It’s also unproblematic to clean and maintain and has a long lifespan.

The stainless steel blade extends to the bottom of the wood handle. Aside from exceptional edge retention and sharpness, the rosewood handle is exquisitely crafted. It’s an excellent addition to this knife since it’s both ergonomic and stylish.

This knife handles it all with elegance and professionalism, whether it’s tackling complex foods like pig belly or requires a sharp edge design for sinewy meats.

Furthermore, Simple Song provides dependable customer service to get them corrected if there are any manufacturing flaws.

Pros
  • Economically designed for everyone
  • Resistant to abrasion, rust, and corrosion
  • The handle makes of wood and is quite comfortable
  • Ideal for sushi
Cons
  • Not very lightweight

3. Tojiro DP – Best Lightweight

 

The core of this Tojiro knife makes of three layers. Cobalt alloy steel uses for the knife’s outer layer. This knife’s handle comprises 13 Chrome Stainless Steel and holds together with laminated material. The stainless steel uses for the bolster of the knife.

The bolster’s unusual construction makes it simple to sharpen, perfectly balanced, pleasant to handle, and smooth. A full tang design use on this knife. It signifies that the blade extends the whole length of the handle. These kinds of designs are often more sturdy and secure.

When you pick this Tojiro, you won’t have any difficulties with performance, but you could find it less enjoyable to use than a more costly knife.

Pros
  • Completely full tang
  • VG-10 steel of exceptional quality
  • Easy to Maintain
  • Outstanding value
Cons
  • Not very lightweight

04. JapanBargain – Best Affordable

 

Any budget will able to accommodate this beautiful Bargain knife. I opted to rate it on its capabilities rather than its look, even though it isn’t as visually attractive as high-end knives.

It’s rust- and wear-resistant, and it will endure for years to come. Keep in mind that its design for slicing and mild chopping, so I wouldn’t recommend cutting through meat with it. It’s a single-bevel knife, which means that it’s only sharpened on one side.

It feels lighter than other knives. I found that heavier knives provide better balance, although I had no issue getting acclimated to this one. The wooden handle provides optimal comfort and control.

Pros
  • Economically sound
  • Resistant to abrasion, rusting, and corrosion
  • The handle is made of wood and is quite comfortable
Cons
  • Would be hard to sharpen

05. Hajegato Damascus Chef Knife – Best Design

 

At first look, the Hajegato Damascus chef’s knife is a conversation piece for your kitchen counter. No two knives are precisely the same since they are all handmade. The blade’s shape provides for maximum knuckle clearance, which helps to prevent finger injuries

The octagonal form of the Wa-type handle allows for a more comfortable grip and better control. This knife has an intense cutting action and a razor-sharp edge. Its distinctive and colorful style undoubtedly makes it beautiful.

Curling pattern blades are made of stainless steel and have a double beveled razor-sharp edge. The patterned design is top-notch, making them perfect Japanese presents for all professionals and home cooks. It should not use to cut frozen food and chopping boards should use with it.

Pros
  • Includes a protective sheath
  • It comes in a range of colors
  • Attractive looks
Cons
  • Not best for frozen foods and meat bones

06. Miyabi Chef’s Knife – Best Premium

 

The Miyabi SG2 chef’s knife has such a good reputation. It has some of the most remarkable qualities; it makes of SG2 stainless steel. The blade has greater hardness and superior cutting properties as a result of the steel’s composition.

SG2 steel outperformed VG10 steel in terms of rusting resistance, edge retention, and chipping resistance. The full-tang construction of the Miyabi Birchwood 8″ knife makes it very resistant to fracture. Naturally, this enhances overall balance and control.

However, since this knife is a little heavier, it should handle with care. The rounded Birchwood handle fits well in your hand, which makes things even better. Although left-handed cooks may use the knife, but will most likely find it inconvenient.

Pros
  • Eye-catching patterns
  • The steel of exceptional quality
  • The handle makes of wood and is pleasant to hold
  • Long-lasting
Cons
  • Not very affordable

07. Shun Classic – Best Versatile

 

The Shun traditional chef knife will wow you with its design and elegance. Damascus steel on both ends and the curled belly adds sharpness and toughness to the steel and adds to its aesthetic appeal.

The weight of this knife is much less than that of comparable German blades. This knife has a significantly narrower edge than the previous one. When cutting, you can control and balance it easily.

The blade of the knife makes of VG-10 stainless steel and is 8 inches in length. The blade is thinner, lightweight, and sharper, thanks to the toughness of the steel.

In times of action, thinner blades are easier to manage. These blade edges are very sharp and perform much better. Furthermore, the blade has a Shun logo carved on the surface, which adds to the blade’s beauty.

Pros
  • Beautiful handle Design
  • Razor-sharp edge
  • Rust and corrosion-resistant
  • Excellent edge-to-edge retention
Cons
  • Hand wash only

History Of The Gyuto Knife

Gyuto knives are the Japanese equivalent of chef’s knives in the United States. It’s often referred to as “Gyuto.” The origins of the Japanese kitchen knife may trace back to the Stone Age.

During the Meiji era in Japan, the Gyuto knife first appeared in the late 19th century. The German and French-type knives with sharp ends and a double bevel blade grind were popular among Japanese cooks during the Meiji era.

The knives adapt, altered, adequately weighed, and honed according to the Japanese chefs’ skills and styles.

What Is The Difference Between Santoku And Gyuto Knife?

These are the two well-recognized Japanese knives. Both are multi-purpose. However, they have specific distinguishing characteristics, which are as follows:

The Gyuto knife has a more pointed tip, while the Santoku knife has a wider flat blade, less tipped end. Gyuto knives have a slightly curved tip and are often longer than Santoku knives.

On the other hand, Santoku knives have a more straight edge that facilitates up-and-down chopping rather than rock chopping.

Benefits Of Using Gyuto Knives

There are many benefits of using a Gyuto knife, but some of the services are as follows;

  • It’s a multi-tasker that can handle 90% of your meal prep. It is just a Japanese version of the western chef’s knife and commonly used in western kitchens.
  • It has a razor-sharp edge that cuts through meat, fish, and vegetables with ease.
  • Pointed tip for the accuracy or delicate cuts, as well as accessing difficult-to-reach areas
  • Gyuto kitchen knives make exceptionally clean slices, so you won’t have to worry about food fragments adhering together by threads.
  • A belly or curved blade for swaying movements that allow you to cut without using too much energy

Things To Consider For The Best Gyuto Knife?

What Is a Gyuto Knife Used For?

Before buying a Gyuto knife, there are a few things you should consider to get the best one. These features are;

Price

Consider the price of a Gyuto chef knife, before making a purchase. Some knife manufacturers charge a higher price for a product that isn’t of the highest quality.

As a result, ponder about all of the features and the knife’s overall quality first. Then pick a knife that has the most advantageous characteristics at a reasonable price.

Handle Comfort

If you can handle the knife before pay for it, assess how the grip feels in your hands. Is it too thick or too thin to handle in your hands? When you’re clutching the knife’s handle, do your fingers seem to be rubbing against each other unnaturally?

Do you get the impression that the handle is so large that your fingers are getting “lost” in it? Because the grip has a lot to do with the cutting action’s effectiveness, you should always make sure the handle is pleasant to hold.

Sharpness

You’ll have to cope with varying degrees of sharpness depending on the sort of knife and blade you’re using.

Consider the hardness and substance of your blade for a sharp edge. Moreover, thin edges are more brittle, but more costly steel means your edge will remain sharper for longer.

Material

It’s critical to think about the sort of material you want for your knife.SG2 or VG10 stainless steel are the most frequent materials used to make Gyuto knives.

Although each of these materials is typically robust and robust, their slicing capabilities vary. Additionally, shorter blades are better for more minor, fiddlier things or food, while longer blades are better for more oversized objects.

Blade Size

Gyuto blades are generally between 185mm and 350mm in length, though they may be 400mm in length. Home cooks frequently advise using diameters ranging from 185mm to 210mm, whereas serious beginners and chefs prefer 250mm and 270mm diameters.

Ease of use

The last thing that should be in the best Gyuto knife is to be comfortable to use. Because we can’t do anything easily unless we enjoy doing it, that’s why a good knife helps you to relax and lets you enjoy your cooking time. So whenever you buy a knife, you will first grab it and see if it can make things easier for you. 

Conclusion

Gyuto knives are ideal for chefs and cooks who want adaptable and multi-functional blades for their everyday usage in the kitchen.

Ideally, any chef should consider adding these blades to their knife collection, whether a professional or not. Pick one from my above-mentioned best Gyuto knife and enjoy cutting!

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