The Gyuto knife (牛刀) is a versatile Japanese kitchen knife made for tasks like slicing meat, chopping vegetables, and mincing herbs. The name "Gyuto" means “cow sword,” reflecting its origin as a beef-cutting knife before evolving into an all-around kitchen essential.
With a thin double-bevel blade and slightly curved edge, the Gyuto handles precise cuts with speed and control. Blade lengths range from 180mm to 270mm, with a pointed tip suited for both push and rocking motions.
Gyuto knives are often crafted from premium steels like VG-10, Aogami Super, or AUS-10, offering sharpness, durability, and edge retention. To keep the blade in top shape, avoid bones or frozen food, and always hand wash and dry promptly.