Best budget Gyuto Knife | Buyer’s Guide

Do you wish to use an all-purpose knife that the chefs around the world favour? Gyuto knives are one of the very popular knives which have a sharp tip and a wide blade which helps to transfer the chopped food. It is a versatile and durable choice as they fit into several duties in the kitchen and just not only for professional cooks; known for its ability to slice through beef and many other types of meats.

 When comparing the gyuto knife to the chef’s knife, we find that gyuto knives are shorter, thinner and more durable than chef’s knives, with the steel that holds its edge longer. Gyuto knife is one of the Japanese knives that has gained popularity all over the world due to the all-purpose nature of its blade. Gyuto knives can be used for a variety of kitchen tasks like cutting, mincing, chopping, dicing and slicing. It is the one handy knife that all the chefs will possess even if they do not own a complete knife set. 

Japanese gyuto chef knife are incredibly sharp as they are made by skilled artisans who are experts in this field, thus, these blades retain their sharpness for a very long time and it doesn’t matter under which brand it has been manufactured. The best feature about the gyuto knife’s blade is that there is no additional expense of getting it sharpened professionally, instead, readily available sharpeners like whetstones and sharpening steel rods do the job. The premium quality materials used to make the blades of gyuto knives allows easy care and maintenance; their superior designs make them suitable for the kitchen cutting tasks; they have a low rate of wear and tear as compared to other knives. 

Gyuto knife is a type of Japanese knife; in Japanese, gyutou or gyuto means beef sword because it was originally made for this reason. However, its design is based on the Western philosophy of creating a multi-purpose knife, a knife that can handle various tasks. Traditionally, Japanese knife design is very specific for each task, far exceeding our habits in Western countries. In Western countries, chef’s knives are used for 90% of food preparation tasks. However, there are still some differences. Gyuto has less curved edges and thinner, sharper blades. Therefore, it is still clearly Japanese. Thanks to this ingenious design, Gyutos is very popular in Japan and the United States, suitable for chefs looking for sharp edges that can perform various tasks.


Gyuto knives come in four types including: 

  • Gyuto SG2 Steel Vs. Gyuto VG1O Steel

SG2 high carbon steel is a powder metallurgy stainless steel that can maintain small angle edges well. This type of steel is popular for its extra toughness, which is why the steel has excellent edge retention. Due to its unique properties, steel is also commonly known as super steel. SG2 also contains additional vanadium, making it more resistant to wear. In turn, this makes the steel easy to sharpen and maintain. As we all know, blades made of this steel can be used for a long time. 

VG10 is also a high-carbon stainless steel, and its performance is not much different from that of SG2 steel. However, compared with SG2 steel, the hardness of VG10 is lower. The Rockwell hardness of VG10 is about 60-62, while the Rockwell hardness of SG2 can reach 64.

  • Chef Knife vs. Gyuto Knife

Ideally, the similarity between Gyuto and chef’s knife is that Gyuto is the Japanese version of Western chef’s knife. These knives are very similar in shape and purpose. Although it is difficult to distinguish them, it must be noted that since Gyuto knives are more prone to bend and chip, you should not use them for tasks such as chicken deboning.

If you want to know which type of knife to choose between the two, you need to know that any kind of blade is efficient and reliable for normal kitchen tasks. If you want a complete and comprehensive cutlery series, you should consider buying both of these two blades.

Miyabi Chef’s Knife 

This knife is simply a work of art. It is hand-made with high-quality materials, from birch handles to the true contours of Japanese blades. In addition to its impressive appearance, this knife is alsoMiyabi Chef's Knife  synonymous with business. The construction of this knife is amazing. High-quality steel is one of the strongest steels in the industry of making blades. The sharp edges will give you a clear cut every time. Miyabi’s innovative ice hardening process can lock the blade’s lasting sharpness. It is a must-have for any chef, whether at home or in a restaurant, it is meant to be unforgettable for a lifetime.


  • The dimensions are 17.25 x 3.25 x 1.38 inches, weighing 1.35 pounds in size 9 inches
  • Manufactured by Miyabi, stainless steel allow
  • Authentic thin Japanese blade profile
  • Karelian Birchwood handle, handcrafted in Seki, Japan
  • Lightweight and versatile,Excellent for precision cutting

Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core, Cutlery Handcrafted in Japan

The Shun Classic 8 Inch Chef’s Knife is a staple in every kitchen. It is a universal blade that can be used for various cutting tasks. With its slightly curved blade, the Shun Chef knife easily penetrates fresh herbs and is also easy to chop. The size and width of the blade make it an ideal tool for preparing proteins, fruits, vegetables and many other foods. The blade is made with Damascus layer technology and consists of a total of 69 layers, 68 layers of staggered steel, and a proprietary VG MAX core. VG MAX steel contains additional chromium, carbon, tungsten, and cobalt to improve strength, durability, sharpness, and corrosion resistance.

Shun Classic 8” Chef’s Knife

Shun knives are handcrafted by Japanese experts and are a harmonious combination of ancient blade-making traditions and cutting-edge innovations. The craftsmanship and quality of each knife attest to the high quality that Shun prioritizes. Without the classic 8-inch chef’s knife, no home is complete. Steel: Patented VG MAX cutting core with 34 layers (68 layers total) of stainless steel Damascus coating on each side.


  • The dimensions are 15 x 5 x 3 inches, in size 8 inches, weighing 7.1 ounces. 
  • Manufactured by Kai, non-serrated carbon blade, ebony coloured pakkawood handle
  • Extra tungsten for a sharper edge, more chromium for corrosion resistance and additional cobalt and carbon for strength and durability
  • perfect for easy cleaning and tough enough for constant use

Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife

Yoshihiro Nickel VG10 Gold Hammered Damascus Gyuto Chef Knife is forged from a curved Western-style blade with an elongated tip for fast cutting. This knife is forged and hammered from theYoshihiro VG-10 46 Layers Hammered Damascus traditional 46-layer steel of Damascus, with a VG10 nickel gold core, and is equipped with a traditional Japanese handmade natural magnolia handle with buffalo horn reinforcement. Comes with a protective wooden sheath called “Saya” to protect the knife and increase its appearance when not in use. The hammered texture of the blade eliminates friction and prevents food from sticking to the blade. Each Yoshihiro knife is handmade by master craftsmen who have created a unique piece of art. Available in 7-inch, 8.2-inch and 9.5-inch, with a limited lifetime warranty.


  • The dimensions are 14 x 0.06 x 1.75 inches, weighing 4.8 ounces, in size 8.2 inches
  • High Carbon Nickel VG-10 Gold Core
  • Double-Bevel blade sharpened to 15 degrees
  • Hand forged cladding with 46 layers of Damascus stainless steel,  is non-corrosive and low maintenance
  • Hammered (“Tsuchime”) finish creates cavities for reducing friction and prevent food from sticking to the blade
  • Traditional Japanese Wa-style handcrafted octagonal lightweight handle

Tojiro DP Gyutou – 8.2″ (21cm)

Although this knife may not be as flashy as more expensive knives, it works very well. This knife is perfect for home cooks who want to buy quality knives at reasonable prices. The uniform edgemasamoto gyuto knife makes it suitable for right-handed and left-handed cooks. To increase durability and toughness, the laminated handle is reinforced and triple riveted to the blade. The value you get from this knife allows you to hone your knife skills without having to buy more expensive products.


  • The dimensions are 13.19 x 2.4 x 0.79 inches, weighing 7.4 ounces
  • Stain resistant chef knife
  • 3 Layered Chef Knife Core
  • Stainless Steel Handle has reinforced laminated material
  • Blade having 13 layers of chrome stainless steel

Japan Bargain 1552, Japanese Gyuto Knife

The JapanBargain 1552 Gyuto 7” chef knife is made of high-carbon and stainless steel. Strength, hardness, and wear resistance are the qualities of high-carbon steel. Stainless steel is highly resistant to corrosion and is extremely easy to clean. This knife features the best of both worlds and will last for years to come. Considering that it is made for slicing and light chopping, it is advisable to not chop through meat and bones because it is not as strong as other high-end blades. As compared to other knives, it feels lighter. It is a single-bevel knife, meaning, sharpened only on one side, so it takes less time to sharpen them. The wooden handle offers maximum comfort and control.

Japanese Chef Knife Gyutou Knife


  • Made in japan, budget friendly, perfect to make sushi
  • The dimensions are 15 x 3.5 x 1.5 inches, weighing 6.4 ounces
  • Stainless steel blade, plastic bolster, wooden handle
  • Rust-Resistant, razor sharp edge, easy to sharp

Masamoto VG Gyuto Chef Knife 8.2 Inch Professional Japanese Chef’s Knife

Masamoto is a Japanese knife maker originally founded over 150 years ago is well known as one of the best knife makers in Japan and is the top supplier of Sushi knives. Made of Hyper MolybdenumMasamoto VG Gyuto Chef Knife Vanadium Stainless Steel, a very well balanced steel. The carbon content is between 0.95 – 1.10% and Chromium content between 13 – 14.5%, making the steel hard and having a fine edge. It has a double-bevel edge but at different angles, approximately one side sharpened at around a 21 degree angle whilst the other at 9 degree angle. This design helps to create a more precise finer cut, the finer side is almost totally flat. The high Chromium content makes this a good stainless steel knife, preventing rust. The blade has a half bolster, full tang into the handle and triple riveted. The handle is durable and very resistant to heat and moisture. For sharpening this knife yourself, do it by hand using a sharpening stone.


  • The dimensions are 13.8 x 2.2 x 1 inches, weighing 7 ounces
  • Manufactured by Masamoto
  • Stainless steel blade, moderately weighted handle,
  • 8.2 Inch Professional Japanese Chef’s Knife
  • For lifetime use, wipe the knife perfectly and store it in a dry place
  • cutting edge is double bevel, suitable for both right-handed or left-handed
  • Rust resistant and easier to maintain

Shun Cutlery Kanso 8-Inch Stainless Steel, Handcrafted Japanese Gyuto Style Chef’s Knife

Shun Kanso 8-inch chef’s knife is handmade in Japan. This multi-purpose blade is very suitable for preparing fruits, proteins, vegetables, etc and is made of AUS10A stainless steel with a highShun Cutlery Kanso 8-Inch Stainless Steel content of carbon and vanadium. The double beveled blade with 16 cutting angles makes cutting easy. The handle is contoured tagayasan (or wenge) wood, sometimes called “Iron Sword Wood” in Japan because of its durability. Use this great food prep tool to prepare every dinner, vacation, family meal, or friendly dinner, reducing energy and time in the kitchen. Enjoy the experience of owning high quality knives and give the same gifts to your friends at weddings, graduations, birthdays or celebrations of a new home. Collect the Shun Kanso series for the beauty of simplicity. This chef’s knife is a knife that no chef can do without.


  • The dimensions are 13.75 x 1 x 1.88 inches, weighing 7 ounces
  • Plain blade edge, high carbon vanadium stainless steel blade, razor-sharp edge
  • Full-tang construction for strength, balance, and cutting control
  • Wood handle slightly contoured, easy grip to chop, slice, dice, peel, carve, mince and pare comfortably


Before investing in any Gyuto knife or any other blade, you must consider several factors. This will allow you to easily determine which blade is right for you based on your needs. These aspects include:

  • Length- Many people believe that the perfect length of a knife depends on the height of your body. Therefore, the 12-inch knife is very suitable for users who are over 6 feet. Well, this is not always true. You need to choose the length according to the size of the item to be cut and the size of the workspace and cutting board. The long gyuto is not suitable for short cutting boards, while the 8.2-inch long gyuto is short for cutting large items such as cabbage and melons. If you have ever used a chef’s knife, you should know that a length of 8 to 9 inches is suitable for almost all tasks. Therefore, if you are confused or buying gyuto for the first time, please choose a length of 8 inches, and if you are dealing with longer items, please buy a longer length.
  • Profile- This feature only refers to the gyuto’s appearance from the side. It would be either a German or a French profile. The German profile features a large rounded belly for ideal rock chopping, whereas the French profile comes with a bigger flat spot and steadier belly ideal for push cutting. When it comes to gyutos, it is fine to have a profile ranging from the German Shun to flat Takeda. It depends upon your preference to choose the profile that aligns with your cutting technique; it is also better to be prepared to learn the new ones.
  • Price- The top priority should be affordability. Some brands of knives in the market are overpriced because their quality does not match with the price it is sold at. Always consider the quality of the knife and compare it to the price to assess whether the Gyuto you choose is even worth it. You can then draw your own conclusion that the gyuto knife is certainly worth the investment. There are inexpensive and high-end models of these gyuto knives on the market, so we are sure that there is a knife that will suit you. It is important to consider, if you are a kitchen lover or beginner, please choose a cheaper gyuto knife. Once you have mastered the art of using such knives, choose a high-end brand. Since Gyuto knives are of professional quality, you would be expected to pay a little more for a knife than for everyday kitchenware. This is not to say that the most expensive knife is the best. You need to compare the characteristics of the knife, the material of the handle, and the quality of the steel used to make the knife.
  • Material- The material of the blade is another important consideration when buying the best Gyuto knife. Most Gyuto knives are made of VG10 or SG2 stainless steel. Both steels are very stable and durable. As a result, they can last a long time while ensuring that their performance and efficiency remain the same throughout the life of the blade. However, its cutting performance varies. Several standard types of steel were found in these knives. VG10 is a high carbon steel alloy with excellent strong edge retention. SG2 steel is a high carbon steel that contains vanadium, which makes it more resistant to wear. This is a harder steel, but more difficult to sharpen. AUS10 steel is a super refined high carbon Japanese stainless steel that also contains vanadium. Steel can be sharpened and stay sharp for a long time.
  • Handle- Another important part to be taken into consideration is the handle. The two types of handles are the Wa and the Yo. The Wa handle is a traditional Japanese knife handle, which is lighter than the blade. This makes it easier to handle and provides a better balance. This handle is fixed on both sides of the blade with glue. The Yo handle is heavier than the blade, which is the most common type on Western chef’s knives. Chefs who like heavier knives prefer this type of handle. This material is usually made from composite wood and synthetic resin, such as Pakkawood and Micarta, but it can also be made from birch or mahogany. Pakkawood is waterproof to extend the life of knives and prevent bacterial growth.
  • Sharpness and Edge Retention- There are several knife brands and models available in the market which vary in terms of their sharpness and edge retention capabilities from each other. You should settle only on that blade depending on the intended use as well as the ideal degree of sharpness it holds. Obviously, high quality steel edges retain their sharpness for longer, being premium in nature, than low quality steel. The bevel is also considered, whether it is single-bevel or double bevel, i.e. the blade has a sharpened single or both sides. Single-bevel blades are sharper because they only need to be sharpened on one side. This makes the cut more precise and is the type of knife most professional chef’s use. However, most knives have a double bevel.
  • Cutting edge- The angle of the blade is crucial for determining the sharpness of the knife. The edges are measured in degrees. The edge at 15-20 degrees is often the sharpest. Too low, the edges become too brittle. The best gyuto blades are sharp and have very thin blades. The cutting angle ranges from 9.5 to 16 degrees, which means they can cut almost anything like butter. No matter what brand or model you choose, gyutos are very sharp because they are designed using traditional handmade techniques. They even allow you to maintain your advantage for a meaningful period and are easy to maintain. The credit goes to the quality materials used.
  • Cladding- The core steel material of Japanese knives is coated with some cladding materials, which is very common. Only the part close to the edge is not covered. Gyuto knives are no exception here. Cladding provides a different appearance and controls the reactivity of the carbon. It has nothing to do with performance advantages. These are the two main types of siding that gyuto should consider:
  • Damascus- It is very popular, involves bending steel to make layers that provide a quality appearance. Tools with this cladding belong to a higher price range. Damascus has different options. For example, it can be carbon-based or stainless steel Damascus cladding. If you prefer simple sharpening, Damascus carbon is the ideal choice, although it will react. However, to sharpen the core, you may need to remove some parts of the coating.
  • Kurouchi- It is another common siding material with a rustic appearance. There are also different varieties here. It can be painted, sprayed or forged. Usually there is this cladding near the top of the spine and Kasumi finish in the middle area. When sharpening, do not touch the middle area.
  • Tang- Gyuto knives usually have tangs, and this design connects the blade to the handle. There are two types of tang profiles, namely full and push. A full tang means that the blade passes through the entire handle. Both are welded together, representing a high-quality structure, because the blades of most inferior knives loosen from the handle. On the other hand, push tang means a high-end design.
  • Brand and make- Some brands are known for their efficiency, durability and reliability, while others are of poor quality and often fall apart after a few months of use. Therefore, it is important that you only choose brands that are popular for their robustness, efficiency and performance. When you plan to invest in quality knives, reputation is important. You want to make sure that your knife comes from a company that is known for producing quality products.

In the end, adding the Gyuto knife to your silverware collection is a wise choice. The quality and performance of these knives are impressive. The care for each genuine Japanese Gyuto knife is reflected in the quality of performance. 

For chefs who want to have multi-functional blades for everyday kitchen use, Gyuto knives are the perfect choice for them. Ideally, these blades are something that every chef (professional or otherwise) should consider adding to their knife series.

Forging a real Gyuto knife is a long and arduous process, starting from a single piece of high-carbon steel. Experts carefully hammer, bake, polish and sharpen the blades to make exquisite tableware. Since the blade is very hard, it can be sharpened to a very fine, sharp edge. 

Gyuto is a truly versatile knife that can easily handle various cutting tasks. The blade is thinner and lighter than western chef’s knives and can cut various meats and vegetables quickly and accurately. As the name suggests, “Cow Sword”, Gyuto cuts the meat like a dream. For most chefs, Gyuto is versatile and is almost the only thing needed in the kitchen. If you are looking for a knife that can do all of this, this is the one to go for.

Also Check: Best Sushi Knife For Beginners


  • How is a Gyuto different from a chef knife?

A Gyuto knife is shorter and thinner than a chef knife and can hold the edge for a longer time. The lighter weight of the blade marks increased agility and speed in cutting. 

  • What is a Gyuto knife used for?

It was originally designed to cut beef, this knife is great for chopping, dicing, and many other duties in the kitchen. It is considered by many to be a good all-purpose knife. However, heavy duty tasks such as cutting through bones are best done by a meat cleaver or a butcher’s knife. 

  • What size is best?

The blade length can vary from 8 to 12 inches, but the size that would accommodate most users for their tasks is 9 inches. 

  • Why Buy a Gyuto?

The Gyuto knife is produced from exceptionally hard steel, so it is stronger than most other knives available. Due to its durability, it is a low-maintenance blade that doesn’t require as much sharpening as standard kitchen knives.

  • Are Gyuto knives good?

These blades are designed by pro bladesmiths who are well versed and experienced in blade making. You can use them in your kitchen for years and they would not turn faulty or break apart.

  • Why are Japanese knives so good?

The main reason why Japanese knives are good is that they use the best quality materials combined with excellent craftsmanship in making knives. The blades are designed to withstand the wear and tear that comes with consistent use in the kitchen.

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