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In a hurry? My pick for best Gyuto is the Miyabi SG2 Birch & Stainless Steel Chef’s Knife.
If you’ve been cooking for a while, you’re probably already aware of the many benefits a Gyuto can offer you.
The Japanese take on the western Chef’s knife, the Gyuto is an all-purpose blade. Noted for its ability to slice through beef, the Gyuto really shines as a versatile blade which fit many duties in the kitchen. Compared to a Chef’s knife, it’s usually shorter and thinner but with a more durable steel, and holds its edge for a very long time.
Because of that, chefs and home cooks all over the world are picking up these great knives. In this post, I’ll look at the best Gyutos knives and pick my favorite. Let’s do it!
The Gyuto isn’t the only knife from the Japanese tradition which has become popular worldwide. Let’s take a look at some other Japanese blades.
The Sujihiki is the best knife in the Japanese culinary tradition for carving since it has a steep bevel. It can successfully be used to fillet fish or carve other types of meats, including meat or poultry.
The Deba is specifically classified as a butcher’s knife. It has a thick spine and blade as well as a gentle curve for easy maneuverability. It’s heavier than other knives and can easily slice through meats.
The Yanagi is great for preparing sushi, since it’s able to slice more precisely than other types of knives. Not only that, but this knife has an especially long blade that allows for long slices, which can easily cut larger fish.
The Pankiri is great for cutting bread. It has serrated edges that are able to successfully slice through bread crusts.
The Usuba is especially beneficial for preparing vegetables. It has a single-edge and is sharp enough to precisely cut through various different types of vegetables.
The Santoku is common in Japan for chopping foods. It can easily and quickly chop up and down or move through any other repetitive slicing motions since it’s lightweight and easy to handle.
Most importantly, the Gyuto is the all-purpose knife from the Japanese culinary tradition, sort of like the Chef's knife of the Western culinary tradition.
You can use your Gyuto for a wide variety of kitchen tasks. It’s able to successfully slice through all types of meats. It’s also able to hold an edge better than most other types of knives, since it’s thick and heavy with high quality steel construction.
Before you purchase a Gyuto – or really, any type of knife – consider the price of the product. Some knife brands tend to charge a larger amount of money for a product that doesn’t offer the best quality.
Because of that, consider all of features as well as the overall quality of the knife first. Only then choose a knife that offers the most beneficial features for an affordable price.
Depending on the specific type of knife and blade, you’ll be dealing with a varying degree of sharpness. For a sharp blade, mind the hardness and material – thin edges are more fragile, but more expensive steel means your edge will stay sharp longer.
It’s important to consider the specific type of material that you want your knife made from.
Gyuto knives are most commonly produced from SG2 or VG10 stainless steel. Both of these materials are generally durable and stable, but offer different slicing performance.
Practically all Japanese Gyuto knives are produced from particularly hard and durable stainless steel. Because of that, Gyutos are stronger than most other knives in your kitchen.
Not only that, but higher grades of stainless steel are able to offer a more precise cut than other types. These higher grades can hold a sharper edge.
Given its durability and stainless steel construction, Gyutos typically require less maintenance than other types of kitchen knives.
Owing to their construction (and the fact you’ll use them on a soft cutting board – right?) these types of knives require less sharpening. This means a sharp blade any time you pull out your knife for kitchen duty.
Gyuto knives are generally more durable than other knives. Some Gyuto knives may even last years even with constant use.
Unlike other types of Japanese knives, the Gyuto is an all-purpose knife able to cut practically any type of food for your convenience. More specifically, the Gyuto knife is compatible with most all types of cutting motions, including chopping, mincing, slicing, and dicing.
The Miyabi Stainless Steel Chef’s Knife is produced with a G2 micro carbide powder steel blade that’s capable of producing an accurate and precise slice in practically any type of food. Not only that, but the Miyabi is able to offer an authentic thin Japanese blade profile that’s unlike other knives on this list.
In addition, this knife was hand-honed for your convenience using a three-step Honbazuke process. This blade measures eight inches long, which is a good length for dexterity and accuracy. This blade also has a flower Damascus steel pattern that promises high durability.
The handle of this knife is composed of Karelian Birch, which is extremely comfortable and lightweight. The Miyabi is an incredibly versatile tool and you’ll be able to use this knife for various different types of cutting.
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The Shun Cutlery Kanso Gyuto Style Chef’s Knife has an 8” high-carbon stainless steel blade that’s able to hold its edge for long periods of time. This knife’s construction offers maximum strength, balance, durability, and cutting control, which allows you to operate the knife more easily.
Not only that, but this knife is able to work for a variety of different purposes. It can cut various types of meats, vegetables, fruits, and other foods. The Shun is hand-crafted and hand-sharpened in Japan as well,.
In addition to these features, this Gyuto is easy to handle while you’re engaging in said different cutting motions. You’ll be able to effectively chop, mince, slice, carve, peel, and pare various ingredients and meats. The knife’s blade also comes with Kanso’s Heritage Finish that’s able to minimize the appearance of scratches on the blade, so you’re able to maintain the rustic and traditional look of the knife longer.
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The Simple Song Traditional Japanese Professional Gyuto Kitchen Chef’s Knife has a high quality construction including stainless steel heat treated to offer maximum hardness. On top of that, this knife is resistant to corrosion and is able to effectively cut a wide range of foods, including anything from meats, fruits, vegetables, and really anything you’ll come across in your kitchen.
The Simple Song features a single bevel edge that’s capable of cutting in precise slices, and it has a 15-degree edge on the right side, while the rest of the knife remains flat. This knife also has a Rosewood handle that’s offers excellent comfort. The handle and blade profile promotes a balanced cut and prevents you from having to worry about jagged or uneven slices.
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The Yoshihiro Hammered Damascus Gyuto Chef’s Knife is an excellent choice in a knife and beautiful to boot. It presents a stainless steel construction that’s been hammered with 46 layers of steel as well as a VG10 core.
The hammered texture of the blade helps eliminate friction and prevent sliced food from sticking to the blade. Because of that, this knife is able to offer clean cuts in practically any type of food.
Moreover, the Yoshihiro has a Japanese Wa-style octagonal handle that is both lightweight and ergonomic, so you can dexterously slice and dice foods. In addition to all of these beneficial features, this knife also comes with a Saya (sheath) included. That means you can store the knife practically anywhere without having to worry about the blade getting scratched or damaged.
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The Tojiro DP Gyuto Knife is an excellent choice in a Gyuto, measuring up with an 8.2 inch blade. This knife was formulated with a stainless steel material resistant to both stains and corrosion which can hold a good edge. The Tojiro is ready to handle almost any food in your kitchen.
Furthermore, the Tojiro is comfortable for both right-handed and left-handed people: it has an even edge that can successfully cut foods from both angles. In addition to those beneficial features, this Gyuto knife has a blade that’s 1.7 inches wide, so it can slice through deep meats as well as larger fruits and vegetables.
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Overall, each of the Japanese Gyuto knives included in this list are great options. Not only are they versatile, but these knives are also able to last for long periods of time owing to their durable and sturdy construction.
But you came here for a winner, and I do have a pick. In my opinion, the best Gyuto knife is the Miyabi SG2 Birch & Stainless Steel Chef’s Knife. Although not the cheapest in the roundup, its amazing construction and comfort when handling puts it over the top.
