Best Japanese Gyuto Knives: What to Buy for Your Kitchen

With so many lengths, steels, and handle styles, how do you choose the best gyuto knife for your kitchen? A gyuto is the workhorse of the Japanese kitchen. It slices, chops, and balances precision with speed; every cut feels effortless when it’s the right knife.” This guide breaks down the options and highlights the top models to help you make a confident choice.

If you’re looking for a quick reference, here’s our ranking of the best gyuto knives:

• Gyuto AUS-10 Polished Oak Handle
• Gyuto Blue Steel #2 Kurouchi Sumi Urushi Handle
• Gyuto Silver Steel #3 Walnut Handle
• Gyuto SKD11 Nashiji Buffalo Ebony Handle
• Gyuto SLD Nashiji Washi Buffalo Magnolia Handle
• Gyuto ZA-18 Damascus Buffalo Ebony Handle
• Gyuto VG-10 Damascus Western Black Handle
• Gyuto White Steel #1 Polished Buffalo Magnolia Handle

1. What Makes a Japanese Gyuto Knife “Best”?

A gyuto knife is often called the Japanese chef’s knife. But not every gyuto is the same. The best gyuto knife balances blade design, steel choice, comfort, and performance in everyday cooking. Below are the main features that define quality.

• Blade shape: Flatter belly than Western chef knives; allows both push-cutting and rocking motions for cleaner vegetable cuts.
• Tip design: Narrow, pointed tip for trimming, scoring, and detailed prep; versatile for meat, fish, and vegetables.
• Length: Common sizes are 210 mm (ideal for smaller home kitchens) and 240 mm (better reach for larger prep spaces).
• Weight and balance: Thinner and lighter than German chef knives; balance slightly forward for control; reduces fatigue during long prep sessions.
• Best use cases: All-purpose knife for vegetables, meat, and fish; favored by chefs who want precision without switching knives.

Expert review process: To evaluate the best Japanese gyuto knife, we use both chef testing and technical checks. Each knife is judged on:

• Factory sharpness and cutting feel on vegetables, meat, and herbs.

• Edge retention after repeated use.

• Comfort in grip and balance during long prep sessions.

• Sharpening feedback on whetstones.

We also reference steel composition data and feedback from professional cooks. All opinions are based on hands-on use rather than marketing claims.

Understanding these features helps you see why some gyuto knives perform better than others. A knife that holds an edge, feels balanced, and suits your cutting style will be the best gyuto knife for you. This foundation prepares you for the detailed reviews and recommendations in the next sections.

2. Quick Comparison Table: Top-Rated Japanese Gyuto Knives

The table below gives a quick look at some of the best gyuto knives today. Each model is compared by steel, handle, length, and standout traits so you can see differences at a glance.

3. The Best Japanese Gyuto Knives: Expert Detailed Reviews

As a professional chef at a Japanese restaurant, after handling and testing many gyutos, I picked the models from Lewis Knife that I think are the strongest choices in 2025. Each knife feels different in hand, and the steel and handle affect how it performs. Below are my detailed impressions.

3.1. Gyuto AUS-10 Polished Oak Handle 210 mm

This AUS-10 gyuto is one of the most approachable knives I’ve used. AUS-10 stainless is tough, sharp, and easy to maintain. It sharpens well without needing constant care, which makes it a practical choice for home cooks. The oak handle feels natural in the hand, with a clean finish that balances tradition and simplicity.

Specifications

What I like about this gyuto knife

When I chop onions, carrots, and herbs, the blade cuts smoothly without wedging. The stainless construction means I didn’t have to worry about rust during long cooking sessions. This knife is light compared to heavier German knives, which reduces fatigue for me. I recommend it to cooks moving into Japanese knives for the first time.

3.2. Gyuto Blue Steel #2 Kurouchi Sumi Urushi Handle 210 mm

This Gyuto knife shows why Blue Steel #2 is loved by professionals. It holds a sharp edge longer than White Steel, and the kurouchi finish gives it a rustic style that also reduces sticking. The Urushi handle provides a comfortable grip with a traditional wa-handle feel.

Specifications

What I like about this gyuto knife

I tested this knife on root vegetables and meat prep. The edge stayed sharp even after extended use. Sharpening on whetstones took more effort than White Steel, but the payoff was durability. It does need wiping and drying, but if you care for it properly, this knife will reward you with performance for years.

3.3. Gyuto White Steel #1 Polished Buffalo Magnolia Handle 180 mm

White Steel #1 is famous for extreme sharpness, and this 180 mm gyuto proves it. It’s shorter than most gyutos, which makes it nimble for small kitchens. The polished finish and buffalo magnolia handle give it a traditional, refined look.

Specifications

What I like about this gyuto knife

When I sliced sashimi and delicate vegetables, the blade glided through effortlessly. It sharpened quickly to a razor edge. The shorter length makes it less versatile for large cuts, but for precision tasks, it shines. I see this as a sushi chef’s companion or a great option for home cooks who value precision.

3.4. Gyuto Silver Steel #3 Walnut Handle 210 mm

Silver Steel #3, also called Ginsan, combines the qualities of carbon steel with stainless steel resistance. This knife gave me a sharp edge similar to White Steel, but with less worry about rust. The walnut handle is elegant and balances the blade nicely.

Specifications

What I like about this gyuto knife

I appreciate the easy sharpening and reliable stainless steel performance. During long prep sessions, I didn’t feel the pressure to wipe constantly. The walnut handle felt premium and stable. I recommend this for professionals who want high performance but less maintenance.

3.5. Gyuto SKD11 Nashiji Buffalo Ebony Handle 240 mm

This is a powerhouse gyuto. SKD11 semi-stainless steel is hard and holds an edge for a very long time. At 240 mm, it’s large enough to tackle professional prep. The Nashiji (pear skin) finish adds texture and reduces sticking.

Specifications

What I like about this gyuto knife

I used this for slicing roasts and bulk prep of vegetables. The edge lasted through heavy use. It is heavier than most gyutos, so beginners may find it tiring, but professionals will appreciate the strength. For chefs in busy kitchens, this knife is reliable and efficient.

3.6. Gyuto SLD Nashiji Washi Buffalo Magnolia Handle 210 mm

This gyuto blends toughness with sharpness. SLD semi-stainless is strong, sharpens well, and resists rust better than pure carbon. The magnolia handle is light, and the Nashiji finish helps prevent food from sticking.

Specifications

What I like about this gyuto knife

I enjoyed the balance between sharpness and durability. It felt versatile, handling vegetables and meat without issue. It still needs care, but less than reactive steels. I think this knife is ideal for serious home cooks looking for an upgrade.

3.7. Gyuto ZA-18 Damascus Buffalo Ebony Handle 210 mm

ZA-18 is a premium stainless steel that competes with VG-10 but offers better toughness. This gyuto combines durability with a beautiful Damascus finish. The buffalo ebony handle is well-crafted and gives it a premium feel.

Specifications

What I like about this gyuto knife

The Damascus pattern makes it visually striking. I tested it on meat and root vegetables, and it cut with ease. It’s slightly heavier than White Steel knives, but I see it as a good choice for those who want both performance and beauty in one tool.

3.8. Gyuto VG-10 Damascus Western Black Handle 180 mm

VG-10 is one of the most widely used Japanese stainless steels, known for edge retention and rust resistance. This 180 mm gyuto is compact, making it perfect for smaller kitchens. The Damascus finish adds a decorative touch.

Specifications

What I like about this gyuto knife

This knife handled everyday prep with ease. It’s low maintenance, sharp, and easy to recommend to beginners. The shorter blade makes it maneuverable, though less suited for large cuts. For home cooks, it’s one of the best entry points into Japanese knives.

Expert tips:

In summary, each of these best gyuto knives has a clear strength:

• For beginners, the AUS-10 or VG-10 models are safe and practical.

• For precision, the White Steel #1 shines.

• For professionals, Blue Steel #2, SKD11, and Silver Steel #3 deliver long-lasting performance.

• For beauty and balance, the ZA-18 Damascus is impressive.

By thinking about your cooking style, maintenance habits, and budget, you can choose a gyuto that feels like an extension of your hand.

4. Criteria for Choosing the Right Gyuto Knife

Finding the best gyuto knife depends on your needs, skill level, and how much care you are willing to give. Below are the main points we recommend considering before buying.

Blade Length and Thickness

• 180–210 mm: Great for beginners and home cooks. Shorter blades are easier to control, especially if you have smaller cutting boards.
• 240 mm or more: Suited for professionals or those handling large prep. Longer blades are faster for slicing but need more skill.
• Thin blades: Slice cleanly but can be delicate.
• Thicker blades: Add durability but may wedge in harder vegetables.

Steel Choice

• Carbon steel (White, Blue): Extremely sharp and responsive to sharpening. Needs regular drying to prevent rust. Best for chefs or enthusiasts who enjoy maintenance.
• Stainless steel (VG-10, AUS-10, ZA-18, Ginsan): Resists rust, requires less care. Good balance of sharpness and durability. Great for busy kitchens.
• Semi-stainless (SKD11, SLD): A middle ground. Sharper than stainless, less reactive than carbon. Reliable for professionals.

Budget Consideration

• Under $200: Expect solid stainless gyutos like VG-10 or AUS-10. Best for beginners.
• $200–400: Access to Blue Steel, White Steel, or semi-stainless with better finishes and balance.
• $400 and above: Premium steels, handmade finishes, and artisan craftsmanship. Often aimed at collectors or professionals.

Handle Selection

• Traditional (wa-handle): Lightweight, often octagonal or D-shaped. Better for precision.
• Western handle: Heavier, contoured, familiar to those used to German or French knives.
• Orientation: Most gyutos are ambidextrous, but some single-bevel knives favor right-handed users. Left-handed versions may cost more.

Brand Reputation

• A gyuto from a reputable forge or maker usually means better steel treatment, consistent quality, and longer-lasting value.
• Trusted names like Masamoto, Tojiro, Takeda, or Lewis Knife are safe choices.

=>>> Read more: How to Choose a Japanese Knife: The Expert Guide for Beginners

Final Words

Choosing the best gyuto knife comes down to how you cook and what you expect from a blade. If you want low maintenance, stainless gyutos like AUS-10 or VG-10 are practical choices. For sharper performance, White Steel or Blue Steel deliver precision but need extra care. Home cooks may find value in mid-range options, while professionals often invest in premium steels for long-term reliability.

Think about your budget, skill level, and maintenance habits before deciding. To explore authentic models that fit every need, you can find curated gyuto knives at Lewis Knife.