Gyuto (chef's knife)
The gyuto is the Japanese chef's knife, with a curved edge and a pointed tip. It handles most meat, fish and vegetables, and if you are having one knife in the kitchen, this is it.
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The name means 'cow knife'. Gyuto range from about 180 to 270 mm. 210 mm suits most kitchens, and 240 mm gives more blade and is common in professional kitchens. On a small worktop, 180 mm is a good place to start. Many have a wa handle in wood, which makes the knife lighter and moves the balance point towards the blade. A Western handle gives heavier balance and feels familiar if you are used to European knives.
Gyuto · 240 mm
HADO x SAISEI Kirisame "Laser Grind" Gyuto
