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Gyuto
Although not a traditional Japanese knife shape, a gyuto is considered to be the Japanese alternative to a chef knife. Much flatter along the blade and longer in the heel, Gyutos lack the camber of a traditional chef knife. If you are unsure of whether a knife is a chef knife or a Gyuto take a look at the tip; on a Gyuto the tip will be parallel to or below center line of the knife.
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Made In 8-Inch Japanese Damascus Steel Gyuto
A lightweight, precision chef’s knife designed to handle everything with more speed and control. The Made In Japanese Damascus Gyuto is a modern take on the classic chef’s knife, built for cooks who want a thinner, sharper, and more responsive blade. Forged in Seki, Japan, it’s designed to serve as your primary knife—capable of handling everything from slicing vegetables to breaking down proteins. Compared to traditional Western chef’s knives, the Gyuto is lighter and thinner, allowing it to move cleanly through ingredients with less resistance. The flatter heel supports efficient push-cutting, while the gentle curve toward the tip allows for smooth rocking when needed. The result is a knife that feels faster, more precise, and easier to control during extended prep. At its core is VG-10 stainless steel, clad in 66 layers of Damascus for a total of 67 layers. Hardened to 60–62 HRC, the blade holds a sharp edge significantly longer than standard stainless steel while maintaining the durability needed for daily use. The thin geometry improves cutting performance, while the Damascus finish helps reduce sticking during repetitive slicing. A full-tang construction provides balance and stability, while the handle is shaped for a secure, comfortable grip during extended use. This is a true all-purpose knife—designed to replace multiple blades while delivering a more refined cutting experience.
Best For Daily cooking where one knife needs to handle everything Cooks who want a lighter, more precise alternative to Western chef’s knives Prep that includes both proteins and vegetables Anyone looking for a primary knife that feels faster and easier to control Learn More$239.00 -
Masahiro Virgin Carbon 10.5 in (270mm) Gyuto
The Pinnacle of Purity and Performance For the chef who understands that the soul of a knife is its steel, the Masahiro Virgin Carbon 10.5-inch (270mm) Gyuto is a revelation. This is not just another kitchen knife; it is a purist’s tool, crafted from one of Masahiro's most revered materials: Virgin Carbon Steel. This proprietary high-carbon steel is exceptionally pure, allowing for an incredibly fine, razor-sharp edge that stainless steel simply cannot replicate. The result is a cutting experience that feels almost frictionless. The long, 270mm blade glides through ingredients with breathtaking ease, making it a powerhouse for everything from thinly slicing proteins to dicing vast quantities of vegetables. As a true carbon steel knife, it is highly reactive and will develop a unique, beautiful patina over time—a visual story of the meals you’ve created. This patina not only adds character but also helps protect the blade from rust. While many traditional Japanese knives are demanding, Masahiro has ground this blade with a slightly more robust 80/20 asymmetrical bevel. This provides the precision of a Japanese edge with added durability for the demands of a professional kitchen. Lightweight, perfectly balanced, and breathtakingly sharp, this Gyuto isn't just a tool—it's a commitment to the art of cooking. Learn More$162.25 -
I.O. Shen 20th Anniversary 8 in. Bunka Chef Knife
To mark its 20th anniversary, I.O. Shen has released a new knife that merges design features from the Japanese Gyuto and Bunka knives. A key feature of the blade is its clip-point. This design involves the front section of the spine being shaped with a straight cut, which repositions the tip. This lower tip position allows for detailed and precise work without needing to raise the handle to a high angle. The clip-point is designed to offer greater control for such tip work where you may be using a tip-down pull stroke, or simply doing fine work like mincing shallots. The blade features a cambered edge towards the front, for rocking motion cuts, and a generous flat section of the blade toward the heel for tap-chop and push cuts. This hybrid knife seeks to combine the versatility of two popular Japanese knife types. The proprietary Erdon steel is tempered to a 62 Rockwell hardness and is clad in soft jacket steel of the same material. Exceptional edge retention and durability with an ebonite handle that is waterproof as well as heat and chemical resistant. The beautiful silver scrimshaw design is constructed of steel that is welded to the tang of this blade. It's not just painted on. Learn More$219.95 -
Masahiro MV 300mm Gyuto
The Masahiro MV Series 300mm Gyuto is the king of the kitchen line. It's built for scale and speed. This length allows you to make one single, fluid slice through the largest cuts of meat and produce, eliminating sawing motions that can tear fibers and ruin presentation. It's the ultimate tool for breaking down large proteins or powering through cases of vegetables. Learn More$235.00 -
Kikuichi Warikomi Damascus Tsuchime Gyuto 9.4 in.
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$399.95 -
Kikuichi Warikomi Damascus Tsuchime 8 in Gyuto
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$354.95 -
Kikuichi Ginsan Nashiji 240mm Gyuto
The GN Series is a perfect example of the Japanese design philosophy shibui, a balance of simplicity and complexity. Adorned with a Nashiji (pear skin) finish the 3-layer blade with a Ginsan (silver-3) core is thin, strong, and precise; and the burnished octagonal Oak handle provides a comfortable grip. Hand engraved with the Kikuichi chrysanthemum logo. Learn More$354.95 -
Kikuichi Carbon Elite 7-inch (180 mm) Gyuto
A Masterclass in Precision: The Kikuichi Carbon Elite 180mm Gyuto Hard-wearing, ultra-thin carbon steel geometry that makes prep work feel effortless. Precision Engineering for the Serious Cook There is a singular reason why professionals return to carbon steel: the bite. The Kikuichi Carbon Elite 180mm Gyuto is a testament to nearly a millennium of Japanese metallurgical evolution. Unlike thicker, wedge-heavy European knives that often split produce rather than slice it, this blade features a remarkably thin edge geometry. This allows the knife to part ingredients with minimal resistance, significantly reducing the pressure required for daily tasks. The 180mm length serves as the perfect bridge between a dedicated petty knife and a full-sized 240mm workhorse. It is compact enough for intricate shallot dicing and precise herb chiffonades, yet agile enough for rapid high-volume prep when space is at a premium. Because this knife utilizes high-quality SK-4 carbon steel, it reaches a level of sharpness that stainless steels of similar hardness struggle to maintain. For the home cook or the line cook who values a knife that works with them, the Carbon Elite series provides immediate, tactile feedback. You feel the board; you feel the ingredient density. This level of connection is precisely why this knife has become a cornerstone of both busy prep stations and organized home kitchens. While it demands slightly more care than stainless alternatives, the reward—a blade that can be touched up on a stone in seconds—is worth every moment of maintenance. Learn More$119.95 -
Glestain 270mm (10 1/2 in.) Left Handed Gyuto
The Glestain 10.6 in. (270mm) Left-Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife. Learn More$295.00 -
Shun Premier 7-inch Gyuto Knife
The Shun Premier 7-inch Gyuto is the Japanese equivalent of the classic Western chef's knife, designed as a versatile, all-purpose tool for any kitchen. The name "Gyuto" translates to "beef sword," but its capabilities extend to nearly every type of food preparation, from slicing fish and poultry to chopping vegetables. Compared to a traditional Western chef's knife, the Gyuto often features a slightly thinner blade and is typically lighter, making it feel exceptionally agile and precise in the hand. The blade has a gentle curve, or "belly," that allows it to be smoothly rocked for mincing herbs, while the pointed tip is perfect for detail work. The hand-hammered finish reduces drag and helps food release from the blade. This 7-inch version is a perfect mid-size option, offering great control without the length of a larger blade. This knife is particularly well-suited for tasks such as: Slicing: Making clean cuts through boneless meats, poultry, and fish. Dicing: Preparing uniform cuts of onions, celery, and other vegetables. Mincing: Using a rocking motion to finely chop garlic, ginger, and fresh herbs. Chopping: Handling a wide variety of fruits and vegetables. Detail Work: Using the sharp tip for tasks like scoring meat. Learn More$209.95
