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Gyuto Knives – Chef's Knives

Gyuto knives are traditional Japanese all-purpose knives, capable of handling the vast majority of kitchen tasks.

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1899DKK — 3499DKK
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★★★★★
Highest Recommendation
Don’t wait as long as I did to buy your first SUBA knife. It’s simply a joy to be in the kitchen with it. Not only is it beautiful and fits perfectly in your hand, it also glides effortlessly through food.
Kisser FranciskaVia Google
★★★★★
Highly Recommended!
An absolute pleasure to use, and beautiful to look at. If there’s one thing you need in your kitchen, it’s a proper knife. Suba Knives more than delivers.
Frederik HjorthVia Google
★★★★★
Fantastic Knives
Fantastic knives that truly live up to their promise (just remember to be careful – they don’t distinguish between animal and human flesh!). The service is top-notch, and you can tell the owner is truly passionate about his craft.
Dorthe CorfitzVia Google
★★★★★
Exceptional Service
Suba Knives delivers craftsmanship and service on a Japanese standard. It’s an exceptionally high level. He also gladly offers advice and shares his knowledge. Highly recommended.
Emil Smith FabriciusVia Google

Japanese Gyuto Chef's Knife

The word “Gyuto” translates to “beef sword”, as the knife was originally developed for cutting large pieces of meat. However, today the Gyuto is considered a versatile, all-round knife, even in Japan.

In the West, it is best known as a Japanese chef’s knife, widely favored by professional chefs due to its versatility and precision.

Further down this page, you can learn more about how the Gyuto knife performs when cutting vegetables, fish, and meat.

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A Brief History of the Japanese Gyuto Knife

Surprisingly, the Gyuto was not one of the first knives developed in Japan, despite its widespread use today.

Historically, Japanese cuisine was largely focused on vegetables and fish due to religious beliefs, meaning there was no real need for a dedicated meat knife. It was only when Japan opened up to the outside world and began raising cattle that there was a demand for knives specifically designed for cutting meat.

The Gyuto was heavily inspired by the French chef’s knife, but with Japanese craftsmanship and precision.

What is a Gyuto Knife?

A Gyuto knife is a highly versatile kitchen knife, typically 180 – 240 mm in length, with most home cooks preferring the 210 mm version.
It has a familiar shape, making it easy to transition to from Western chef’s knives. If you’re looking for a slightly smaller alternative, the Santoku knife is another excellent all-round option.

Using a Gyuto Knife

For Vegetables
Gyuto knives are great for cutting vegetables of all sizes. Their size and shape allow them to handle both smaller and larger vegetables with ease, from celery stalks to onions.
However, if you want a dedicated vegetable knife, we recommend Nakiri knives.

For Fish
While a Gyuto knife can be used for portioning fish fillets, it is too large and wide for filleting.
For precise filleting, we recommend a Deba knife instead.

For Meat
This is where the Gyuto knife truly excels! Originally designed for meat preparation, it is ideal for cutting large cuts of meat into smaller portions or carving roasts.
However, it is not meant for boning—for that, we recommend Sujibiki knives.

How to Care for Your Gyuto Knife

There are various types of Japanese Gyuto knives, differing in steel type, handle material, and design. However, general care guidelines apply to all:

  • Avoid cutting bones, frozen foods, or very hard objects
  • Never put your knife in the dishwasher—heat, salts, and chemicals will damage both the blade and handle over time
  • Hand-wash with warm water, mild detergent, and a soft sponge or brush
  • Dry immediately with a soft towel to prevent rust or stains

Storing Your Gyuto Knife

Proper storage is essential to keep your Gyuto knife sharp, safe, and undamaged.

  • Keep knives out of reach of children and other curious household members
  • Store knives separately to prevent blade damage
  • If using a knife magnet, gently place the knife on it instead of slapping it on
  • If storing in a drawer, use a compartmentalized insert to prevent contact with other objects
  • Knife blocks are a great option as they keep knives separate and easily accessible
  • Storing the knife in its original box is also a practical and safe option