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  • 5 Best Gyuto Knives of 2023 1
  • 5 Best Gyuto Knives of 2023 2
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  • 5 Best Gyuto Knives of 2023 4
  • 5 Best Gyuto Knives of 2023 5

5 Best Gyuto Knives of 2023

A Japanese gyuto knife is similar to a Western-style chef's knife, and is perfect for cutting foods like fish or meats. Many home cooks and chefs use them as their primary blade in the kitchen. But with all the different manufacturers, like Tojiro, Aritsugu and Misono, and all the different materials they're made from, it can be hard to choose the right one for you.

We rounded up products from sites like Amazon Japan, Rakuten and Yahoo! Shopping and tested them for the following:


  1. How sharp they are
  2. How well they hold their edge
  3. Usability

Take a look at our rankings and check out our buying guide, so you can learn about gyuto knives and pick the best one!

Last updated 10/03/2023
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Table of Contents

Looking for Versatility? Get a Gyuto Knife!

Looking for Versatility? Get a Gyuto Knife!

In Japan, the main kitchen knife is called a santoku. But many people prefer to rely on their gyuto, which is similar to a Western-style chef's knife with its slightly longer blade. This extra length and their sharpness makes gyuto better for cutting larger foods like watermelon or squashes, and they also work as substitutes for sashimi knives for cutting raw fish.


The tip of a gyuto blade is at a fairly sharp angle, so it's easy to pinpoint where your cut starts and ends. It can also pierce meat with ease, making it a versatile knife for the kitchen. If you like a blade that's a bit longer and sleeker than a santoku as your all-purpose knife, you want a gyuto.

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How to Choose a Japanese Gyuto Knife - Buying Guide

We recommend keeping these five points in mind when choosing the best gyuto knife for your kitchen.

1

Choose a Blade Length Depending on How You'll Use It - 21 Centimeters Is Most Common

Choose a Blade Length Depending on How You'll Use It - 21 Centimeters Is Most Common

A popular size for gyuto knives in home kitchens is 21 centimeters, or eight and a quarter inches. This is slightly larger than the most-used Japanese knife, a santoku. This means you can use your santoku as your primary cutting tool, and the gyuto for cutting up larger foods. A gyuto is similar to a Western-style chef's knife.


Gyuto can be up to 24 centimeters long, or almost nine and a half inches, which is unwieldy for most home cooks and hard to find a storage place for. If you plan to use your gyuto as your primary knife, we recommend going for a 20-centimeter (7.9-inch) blade, as this will be easy to manipulate and not very heavy. Unless you need to frequently cut up whole fish or roasts, this length will work just fine.


Remember that the size of your cutting board matters, too. Don't use one that's too small, or you risk injury and frustration while prepping foods.

2

The Blade's Material Affects Sharpness and Ease of Use

Gyuto are generally available in three materials. They all have differences in how they perform and their sharpness, so you should choose according to your needs.

All-Purpose Stainless Steel Stays Sharp and Resists Rust

All-Purpose Stainless Steel Stays Sharp and Resists Rust
Stainless steel is made by adding chromium to iron to make it rust-resistant. Stainless steel gyuto come in a wide range of prices, from under 10 dollars to over 300. Materials like cobalt or molybdenum are sometimes added for strength. These can be pricey, but may be worth it if you value a sharp blade.

Regular Steel for Picky Chefs, Ceramic for Ease of Use

Regular Steel for Picky Chefs, Ceramic for Ease of Use
Regular steel is extremely hard and can maintain a sharp edge well, so it's preferred by professional chefs and butchers or fishmongers who do a lot of cutting. Many home cooks avoid steel because it can rust in as little as 15 minutes if you leave it wet! But if you're a perfectionist about your cooking tools and enjoy caring for them, it's a good choice for you.

Ceramic blades are lightweight, meaning children and the elderly can handle them with comfort, and ceramic doesn't have the metallic smell that bothers some people. But it's brittle, and can easily chip if you're not careful. If you need to cut things like fish bones, go for steel or stainless.

3

For One Rank Above Stainless in Sharpness, Go for Composites

For One Rank Above Stainless in Sharpness, Go for Composites
A composite blade has a harder material - either a regular steel or hardened stainless steel - for its core, surrounded by stainless steel on the outside. This cladding allows for a sharper cutting edge combined with the ease of maintenance provided by the outer stainless layer. If you're interested in regular steel knives' cutting performance but are nervous about caring for one properly, consider a composite blade that has cladding and a steel core.
4

Choose a Handle According to Material, Shape and Construction

There are three main materials available for handles: stainless steel, wood or plastic resin. Let's compare them.

Stainless Is Very Hygienic, but Go for Non-Slip Patterns

Stainless Is Very Hygienic, but Go for Non-Slip Patterns
A stainless steel handle that's integrated with the blade won't have any gaps where moisture can get in and bacteria could grow, making it a hygienic choice. Stainless steel is also the most durable among the three, so it's best for those who value longevity in their kitchen tools. But, this material is naturally smooth and slippery, so we recommend looking for a design with a pattern that gives it a more secure grip.

Wood Feels Nice in the Hand, but Look for One With a Bolster

Wood Feels Nice in the Hand, but Look for One With a Bolster
Wood has a warm, slightly soft texture that feels great to hold in your hand. But where the blade and wooden handle join there is necessarily a gap, and this can allow water in when you wash it as well as providing a space where bacteria can grow. To avoid this drawback, look for a knife that has a bolster, which is a metal extension of the blade that smoothly connects the two parts.

Plastic is Lightweight and You Can Choose Antibacterial Types

Plastic is Lightweight and You Can Choose Antibacterial Types
Plastic or resin handles come in a variety of colors and designs and all are lightweight, making this a good material for those with difficulty gripping or poor hand strength. Although some are treated for antibacterial properties, just like with wood, we recommend getting one with a bolster as a more hygienic design.
5

Damascus Steel Makes an Impressive Gift

Damascus Steel Makes an Impressive Gift
Modern Damascus blades are forged using layers of different steel and iron materials and are easily recognizable thanks to the beautiful patterns on the blade surface. They're very popular as souvenirs and also make great gifts, but be aware that they can be expensive since higher-quality steel is usually used.
6

See What Kind of Warranty It Comes With

See What Kind of Warranty It Comes With
Depending where you live and where you buy your knife, you should look into the warranty, if any. You may be able to fix small knicks and burrs and remove rust by yourself, but often manufacturers will offer to do repairs that most users can't.

We found that all three major manufacturers in Japan can take care of resharpening, fixing chips, and cleaning rust. They differ in terms of fixing handles, straightening a bent blade, or reprinting a worn and faded logo. The handle in particular is something you want to think about. They often get loose after repeated use, so see if handle replacement is a service that's offered.

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5 Best Gyuto Knives

Here are the best gyuto knives we tested in our office based on a variety of factors. For more on our selection process, check out our content policy. Prices were gathered from respective EC sites on October 11, 2022. Japanese prices for some of the products are used, but we converted them into US dollars to make it easier for you.
Popularity
Products
Image
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Key features
1

Kai Corporation

Shun Classic Blonde

Kai Corporation Shun Classic Blonde 1枚目

Beauty, Sharpness, Balanced Weight and a Joy to Hold

2

Sakai Ichimonji Mitsuhide

G Line VG-1 Gyuto

Sakai Ichimonji Mitsuhide G Line VG-1 Gyuto 1枚目

Beauty, Sharpness, Balanced Weight and a Joy to Hold

3

Aoki Hamono

Sakai Takayuki VG-10 33-Layer Damascus Gyuto

Aoki Hamono Sakai Takayuki VG-10 33-Layer Damascus Gyuto 1枚目

Good Heft That Makes It Cut Well, While The Blade Releases Foods Easily

4

Jikko

ekubo Red Gyuto Knife

Jikko ekubo Red Gyuto Knife 1枚目

Holds Its Edge After Repeated Use, Has Good Weight and Feels Stable

5

Misono

440 Series Gyuto

Misono 440 Series Gyuto 1枚目

If You Only Use One Knife, This Smooth Blade Will Do the Trick

If you don't see the product you're looking for, you can request that it be listed.
No.1

Kai CorporationShun Classic Blonde

Shun Classic Blonde Image 1
Reference price
$169.95
    • Reference price
    $169.95

    Beauty, Sharpness, Balanced Weight and a Joy to Hold

    Sakai Ichimonji Mitsuhide's G Line gyuto uses V-Gold Number 1, a steel made with hardly any impurities, to give it durability and extreme hardness. It cut through raw chicken skin and meat with accuracy. Tomatoes will be cut in a straight edge simply by rubbing them against the blade.

    After using it a while, it did dull a bit, but even then it could provide a decent cut. The wonderful sharp blade is encased in a thick handle which you can grip firmly and feels secure. Its weight of 5.6 ounces is average, and with the bolster and perfect balance it has, it will be a pleasure to work with.

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    No.2

    Sakai Ichimonji MitsuhideG Line VG-1 Gyuto

    G Line VG-1 Gyuto Image 1
    Reference price
    $115.97
    • Reference price
    $115.97

    Beauty, Sharpness, Balanced Weight and a Joy to Hold

    Sakai Ichimonji Mitsuhide's G Line gyuto uses V-Gold Number 1, a steel made with hardly any impurities, to give it durability and extreme hardness. It cut through raw chicken skin and meat with accuracy. Tomatoes will be cut in a straight edge simply by rubbing them against the blade.

    After using it a while, it did dull a bit, but even then it could provide a decent cut. The wonderful sharp blade is encased in a thick handle which you can grip firmly and feels secure. Its weight of 5.6 ounces is average, and with the bolster and perfect balance it has, it will be a pleasure to work with.

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    No.3

    Aoki HamonoSakai Takayuki VG-10 33-Layer Damascus Gyuto

    Sakai Takayuki VG-10 33-Layer Damascus Gyuto Image 1
    Reference price
    $120.99
    • Reference price
    $120.99

    Good Heft That Makes It Cut Well, While The Blade Releases Foods Easily

    The Takayuki Sakai VG10 33-Layer Damascus gyuto from Aoki Hamono has prominent patterning on the rust-resistant blade. It has a reputation for sharpness, and thanks to this and the weight of the knife, cutting into foods took little or no effort. We think it's great for large or very hard foods.

    Slices also drop away from the blade as you work, likely because of the blade's textured surface. It held its edge well, too. The contour of the handle sits comfortably and tightly in your palm, and at 6.7 ounces, the weight feels fine. We were impressed with its combination of sharpness and ease of use.

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    No.4

    Jikkoekubo Red Gyuto Knife

    ekubo Red Gyuto Knife Image 1

    • Holds Its Edge After Repeated Use, Has Good Weight and Feels Stable

    Jikko's ekubo ("Dimpled Mille-feuille") gyuto uses VG10 steel for rust resistance and quality. The uneven surface easily releases food from the blade. It cut smoothly in our tomato test, without being hindered by the skin, and got high marks for that. On the raw chicken the blade did slip a little and it was more difficult to cut, but overall it slices well.


    It stays sharp like new for a long time. It feels a bit heavy, and has a weight of 6.5 ounces, so may be overkill for cutting small foods. But for meats or something like a pumpkin, the heft makes it feel stable and secure.

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    No.5

    Misono440 Series Gyuto

    440 Series Gyuto Image 1
    Reference price
    $85.93
    • Reference price
    $85.93

    If You Only Use One Knife, This Smooth Blade Will Do the Trick

    This knife from Misono is crafted with 16-chrome stainless, as opposed to the more common 13-chrome, which is more resistant to rust and has more tooth. When new, we could feel it grip a bit as it touched the tomato's skin, but the cut felt smooth and the cross-section had a glossy, even surface.

    However, after we dulled it through extensive use, it crushed the top of the tomato slightly as it sliced; although not enough to make it hard to use. The handle is slim and would be easy to manipulate for those with small hands. And at only 5.6 ounces, it won't tire you out, so we recommend this one as a good choice for your main kitchen knife.

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    How We Tested the Gyuto Knives

    How We Tested the Gyuto Knives
    We tested a total of 24 knives this time. Our standard of excellence was that it cut large food items easily, and maintained a sharp cutting edge. To get the most accurate results possible, we chose blade lengths of as close to eight and a quarter inches (21 centimeters) as we could.

    Our tests were to determine the following:


    1. How sharp the blade was
    2. If it could hold that sharp edge
    3. How easy it was to use

    Test ① Sharpness

    Test ① Sharpness

    To test the sharpness of the knives out of the box, we used them to cut tomatoes and chicken to see if the blade could slide right through cleanly.

    Test ② Maintaining a Sharp Edge

    Test ② Maintaining a Sharp Edge
    Eventually you'll have to sharpen your knife, but how long can the blade go between honing sessions? We used each product on a plastic cutting board, under consistent circumstances, 3,000 times over a three-month period. We gave higher scores to ones that could keep a sharp edge better.

    Test ③ Usability

    Test ③ Usability
    Finally, in our last test we considered things that make a knife easier or harder to use, like the grip of the handle and the weight.
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    How Do I Sharpen a Gyuto Knife?

    How Do I Sharpen a Gyuto Knife?
    We recommend using a whetstone to sharpen your gyuto knife. Start by rubbing two whetstones together until the surface is flat. When viewed from above, the blade should be held at a 45 degree angle. The angle of the blade on the stone should be between 10 and 15 degrees at all times.

    If this sounds intimidating, it's better to use a knife sharpener!

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    Looking for More Cutlery Options?

    Japanese blades are prized in kitchens all over the world. Up your culinary game with these other knives!

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    Top 5 Gyuto Knives

    No. 1: Kai Corporation｜Shun Classic Blonde

    No. 2: Sakai Ichimonji Mitsuhide｜G Line VG-1 Gyuto

    No. 3: Aoki Hamono｜Sakai Takayuki VG-10 33-Layer Damascus Gyuto

    No. 4: Jikko｜ekubo Red Gyuto Knife

    No. 5: Misono｜440 Series Gyuto

    View Full Ranking

    The descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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