How to Choose and Use a Gyuto Chef's Knife?

With hundreds of knife models flooding the market, the gyuto—or "cow sword" in Japanese—is hands down one of the most popular and adaptable options for chefs and home cooks alike. Often compared to the Western chef's knife, this Japanese gem can do it all and makes the perfect multi-purpose tool in any kitchen. Its versatility, ease of use, and range of options are why it’s become a favorite worldwide.

In this blog, we’ll break down some key features of the gyuto and help you pick the ideal one for your kitchen by exploring the essentials like steel type, length, handle, budget, and maintenance.

What Exactly is a Gyuto Knife?

A gyuto knife is essentially Japan's answer to the Western chef’s knife, designed with a slight twist. The name literally translates to "cow sword," a nod to its traditional use in slicing beef. But don't let that name fool you—this blade does way more than just handle meat. Gyuto knives are known for their slightly slimmer and sharper profile compared to their Western counterparts, making them perfect for precise slicing and dicing.

The gyuto can handle various tasks, from finely chopping vegetables to carving roasts. Its sharp, agile blade is crafted to glide through foods with ease, making it a great choice if you're looking for a single go-to knife in your kitchen.

How to Use a Gyuto: the Basics

Using a gyuto knife can forever change your cooking skills and make meal prep a breeze. Here’s a breakdown of three essential techniques: rocking, chopping, and slicing. Whether you’re dicing vegetables or carving meat, knowing these techniques will help you get the most out of your gyuto.

Rocking is a classic method that utilizes the curve of the gyuto blade. To begin, place the tip of the knife on your cutting board and grip the handle firmly. With your other hand, hold the food you’re cutting, keeping your fingertips tucked in for safety.

How to Do It:

• Start at the Tip: Begin with the knife's tip on the board, using a gentle rocking motion.
• Push and Pull: Move the knife in a smooth rocking motion, pulling back on the handle while pressing down on the blade’s edge.
• Perfect for Herbs and Garlic: This technique is excellent for finely chopping herbs, garlic, or even small vegetables.

Chopping is straightforward and involves cutting food into uniform pieces. With a gyuto, you can chop with precision, making it ideal for a variety of ingredients.

How to Do It:

• Position the Knife: Hold the knife at a comfortable angle and position it over the food.
• Chop Downward: Use a straight up-and-down motion to chop with the end of the blade (close to the handle) through the food. Keep your fingers out of the way by using the knuckles as a guide.
• Ideal for Vegetables: This method is perfect for chopping onions, carrots, and other vegetables.

Slicing is all about smooth, even cuts. A gyuto shines when it comes to slicing meats, fish, or delicate items like tomatoes.

How to Do It:

• Hold the Knife Steady: Grip the knife firmly, ensuring the blade is aligned with what you’re slicing.
• Use Long, Even Strokes: Make long, smooth strokes, letting the knife do the work rather than applying excessive force.
• Perfect for Meats and Fruits: This technique is great for slicing cooked meats, fish, or even bread.

Choosing the Right Steel for Your Gyuto

When it comes to steel, there are two main categories you’ll run into: carbon steel and stainless steel. Each has its own set of pros and cons.

• Carbon Steel: Known for its sharp edge and ease of sharpening, carbon steel is the go-to for those who value razor-sharp performance. However, carbon steel is more prone to rust if not maintained carefully and often discouraged in commercial environments. If you’re okay with giving your knife a bit of TLC, carbon steel can be a fantastic choice.

• Stainless Steel: Less maintenance-heavy, stainless steel resists rust better than carbon steel, making it ideal if you prefer a lower-maintenance knife. While traditionally, stainless steel hasn’t matched carbon steel’s sharpness, in 2025, there are stainless steels at the right price point that can rival or even outperform carbon steel in both sharpness and durability for everyday use.

Whether you prioritize sharpness or ease of care will help you decide between these options. If you want the best of both worlds, high-end steels like VG-XEOS, Silver Steel 3 (Ginsan), Powdered Steel, ZDP, and Nitro-V offer exceptional durability and sharpness with easy maintenance. These premium steels bring together the qualities that make a gyuto both versatile and resilient, ideal for those who want a balance of performance and convenience.

What’s the Best Length for a Gyuto Knife?

Gyutos typically range from 180mm to 270mm (about 7 to 10 inches). The length you pick should match your comfort level and your kitchen setup:

• 180mm (7 inches): This size is perfect if you’re new to gyutos or prefer a more compact knife. It offers plenty of control, making it ideal for smaller kitchens or precision tasks—especially if you’re primarily working with vegetables rather than meat.

• 210mm (8 inches): The middle ground, offering both control and versatility, making it a solid choice for most cooks. This size handles big and small tasks comfortably often suggestion for the ones that their diet consists of 50% vegetables and 50% meats.

• 240mm (9 inches) and up: These longer blades are ideal for serious chefs seeking extra length for slicing through larger items. While it might take a bit of getting used to, a larger blade can make quick work of hefty prep tasks—especially in commercial kitchens or for those who cook more meat and fewer vegetables. Just be sure you have enough cutting space!

Ultimately, the right length depends on your preference. If you’re a home cook, 180mm to 210mm is usually a sweet spot, but if you’re ready to level up, give the 240mm a try.

Choosing the Ideal Handle

When it comes to gyuto handles, you generally have two main types to consider: Western-style (yo) handles and Japanese-style (wa) handles.

• Western Handles: These are often made from durable materials like resin, laminated composites, or stainless steel. Western handles tend to be heavier, providing a balanced feel that’s familiar if you're accustomed to Western chef knives. They’re also a popular choice in commercial kitchens or for home cooks looking to make a gradual transition into the world of high-end knives without diving too far outside their comfort zone.

• Wa Handles: Traditional Japanese-style handles are lightweight, often crafted from natural wood, and feature a distinctive octagonal or D-shape that many find extremely comfortable. Because they’re lighter, the knife's balance point shifts toward the blade, giving it a nimble feel. We usually recommend these handles to cooks who prefer, or are interested in trying, a “pinch grip” for added comfort and control.

Each handle type provides a different balance and weight distribution, so go with what feels right in your hand. Some people even Swap their handles to match their personal style and comfort.

How Much Should You Invest in a Gyuto?

Gyuto prices vary widely, ranging from budget-friendly options to high-end artisan creations. How much you should spend depends on your cooking needs and how often you’ll use the knife. However, keep in mind that this will be your primary and most-used knife. Allocating the majority of your budget to this style can be a wise decision.

• Entry-Level ($100): Perfect for beginners, an entry-level gyuto offers a taste of Japanese knives without breaking the bank. While these knives may not showcase the same level of craftsmanship as their pricier counterparts and can sometimes lean more towards Japanese styles rather than traditional fabrications, they still excel for everyday cooking.

• Mid-Range ($200): This is where you’ll start seeing higher-quality steel, better edge retention, and improved balance. A mid-range gyuto that is known to often provide the "Best bang for your buck" is perfect for dedicated home and even profesional cooks looking for lasting quality.

• High-End ($300+): These are often handmade by skilled artisans and feature top-tier materials, including advanced steels and premium wood handles. If you’re passionate about cooking and want a unique investment, a high-end gyuto can bring you joy for years.

Keeping Your Gyuto in Top Shape

Now that you have a beautiful gyuto, the next step is to make it last! Here’s a quick guide to keeping it sharp and shiny:

• Honing: Between sharpening sessions, honing will help maintain your edge. Leather strops are excellent for daily edge alignment and can keep the blade razor-sharp. Ceramic honing rods are also great for quick touch-ups and help maintain the blade’s alignment without removing much material. Both are easy ways to extend the time between full sharpenings.

• Sharpening: Gyutos typically need sharpening every few months, depending on usage. If you’re comfortable with sharpening stones, a fine grit (1000-3000) will keep your edge in great shape. For more serious sharpening, a coarse grit (around 400-800) followed by a polishing stone can get your knife incredibly sharp. If you're not into sharpening at home, professional sharpening services are also a great option.

• Maintenance: If you have a carbon steel blade, wipe it dry after every use to prevent rust. For stainless steel, you can be a little more relaxed, but it’s always good practice to hand wash and dry your knife right away to avoid rust.

Wrapping Up

A gyuto is a kitchen workhorse that adapts beautifully to many cooking styles, making it a fantastic choice for both beginners and seasoned chefs. By choosing the right steel, length, and handle, you can find a gyuto that feels like an extension of your hand. And with a little maintenance, this knife can last you a lifetime!

Whether you’re looking for a budget-friendly knife or a high-end piece of art, a gyuto can be both a practical tool and a joy to use. Happy cooking, and may your gyuto bring you endless delicious meals!