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Gyuto Knives - Hand-Forged Japanese Chef Knives | Tokushu Knife

Japanese Gyuto Knives The gyuto is the Japanese equivalent of a Western chef knife: a versatile profile for vegetables, herbs, fruit, fish, and boneless proteins. Most home cooks choose a 210mm gyuto, while professionals and cooks who want more reach often prefer 240mm. How to choose 180–210mm: compact, controlled, and suitable for most home kitchens. 240mm and above: more board coverage . . . Continue

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11 products

Sold outTakamura SG2 Gyuto 180 mm, right-side face showing grind and brushed finish; red Western handle.Takamura SG2 Gyuto 180 mm, spine/choil view showing thin tip and taper.
Takamura SG2 Migaki Gyuto 180mm Sale price2,230.00 SEK
(5.0)
Nigara SG-STRIX Kurouchi Damascus Gyuto 210mm with Prisma Knife custom handle, reverse sideNigara SG-STRIX Kurouchi Damascus Gyuto 210mm with Prisma Knife custom handle, hero view
Nigara SG-STRIX Kurouchi Damascus Gyuto 210mm Sale price5,883.00 SEK
Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife HandleYoshikazu Tanaka Aogami Super Steel Gyuto 255mm with Prisma knife handle, full blade angled on dark stone background.
Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle Sale price8,908.00 SEK
(5.0)
Daruma Hamono Ginsan #3 Migaki Gyuto 210 mm, angled full-knife view showing the polished blade and horn ferrule.Daruma Hamono Ginsan #3 Migaki Gyuto 210 mm, angled product photo showing the gyuto profile and wood wa-handle.
Daruma Hamono Ginsan #3 Migaki Gyuto 210mm Sale price3,687.00 SEK
Hatsukokoro Kaijin Blue #2 Gyuto 210 mm with mono olive wood handle, angled full-knife product view on dark textured background.Hatsukokoro Kaijin Blue #2 Gyuto 210 mm with mono olive wood handle, choil view showing blade geometry.
Hatsukokoro Kaijin Blue #2 Gyuto 210mm Sale price1,782.00 SEK
(5.0)
Nigara VG XEOS Tsuchime Gyuto 210 mm with amboyna burl and horn handle, angled full-knife product photo on a grey textured surface.Nigara VG XEOS Tsuchime Gyuto 210 mm close-up showing the kanji, tsuchime texture, Damascus pattern, horn ferrule, and amboyna burl handle.
Nigara VG-XEOS Tsuchime Gyuto 210mm (Edge Length 195mm) Sale priceFrom 4,426.00 SEK
Hatsukokoro Ginrei Silver #3 Gyuto 210 mm with mono ebony handle, reverse angled blade view with maker mark.Hatsukokoro Ginrei Silver #3 Gyuto 210 mm with mono ebony handle, angled full knife view.
Hatsukokoro Ginrei Silver #3 Gyuto 210mm with Mono Ebony Handle Sale price2,017.00 SEK
Nigara VG XEOS Tsuchime Gyuto 240 mm, angled blade photo showing tsuchime hammer marks and layered Damascus pattern.Nigara VG XEOS Tsuchime Gyuto 240 mm, close-up of maker’s mark, tsuchime texture, Damascus edge pattern, cypress and horn handle.
Nigara VG-XEOS Tsuchime Gyuto 240mm (Blade Length 225mm) Sale priceFrom 4,426.00 SEK
Tu Nguyen 52100 rainbow Damascus kiritsuke gyuto 210mm with ebony and horn handleAngled full view of the Tu Nguyen 210mm rainbow Damascus kiritsuke gyuto
Tu Nguyen 52100 Rainbow Damascus Kiritsuke Gyuto 210mm with Ebony & Horn Handle Sale price4,426.00 SEK
Hatsukokoro Kurogane Blue #2 Gyuto 210mm with mono ebony handleHatsukokoro Kurogane 210mm gyuto side profile with kurouchi finish
Hatsukokoro Kurogane Blue #2 Kurouchi Gyuto 210mm with Mono Ebony Handle Sale price1,446.00 SEK
Makoto Kurosaki Samidorizuki SG-STRIX 240mm gyuto with green ferrule and dark octagonal handleFull view of Makoto Kurosaki Samidorizuki SG-STRIX 240mm gyuto
Makoto Kurosaki Samidorizuki SG-STRIX Gyuto 240mm Sale price4,247.00 SEK

Gyuto Knives - Hand-Forged Japanese Chef Knives | Tokushu Knife

Japanese Gyuto Knives

The gyuto is the Japanese equivalent of a Western chef knife: a versatile profile for vegetables, herbs, fruit, fish, and boneless proteins. Most home cooks choose a 210mm gyuto, while professionals and cooks who want more reach often prefer 240mm.

How to choose

  • 180–210mm: compact, controlled, and suitable for most home kitchens.
  • 240mm and above: more board coverage and smoother long slicing strokes.
  • Stainless steel: simpler daily maintenance and strong corrosion resistance.
  • Carbon steel: responsive sharpening and a keen edge, with prompt washing and drying required.
  • Workhorse grind: more substantial feel and often stronger food release.
  • Laser grind: very thin geometry and low cutting resistance, requiring careful technique.

Care

Hand wash and dry immediately. Do not use Japanese gyuto knives on bones, frozen food, glass, stone, ceramic, or metal cutting surfaces. Use a quality wooden or soft synthetic board and avoid twisting or scraping with the cutting edge.

Browse the live products below for exact measurements, steel, maker, handle, price, and availability. Need guidance? Contact us.

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