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Gyuto knives

The gyuto is the Japanese-style chef's knife: one blade for meat, fish, vegetables and everyday prep. Samura gyuto knives come from the Okinawa and Okinawa Stonewash series with rosewood handles, the Shadow series with a black non-stick coated blade, and the Harakiri series with an ABS plastic handle. All have 170–182 mm AUS-8 stainless steel blades at 58–59 HRC and a double-bevel edge.

The gyuto knife, explained

BLACK NOVEMBER −30% Only in November on all knives and setsAll BLACK NOVEMBER knives

3 products

Samura Harakiri Gyuto Knife 182 mm, Black Handle – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 182 mm

Harakiri Gyuto Knife 182 mm, Black Handle

€23,99€16,80 with BLACK NOVEMBER

Samura Okinawa Stonewash Gyuto Knife 170 mm – main view BLACK NOVEMBER −30%

AUS-8 · 58–59 HRC · 170 mm

Okinawa Stonewash Gyuto Knife 170 mm

€68,99€48,30 with BLACK NOVEMBER

Knife guide

The gyuto knife, explained

The gyuto is the Japanese-style chef's knife. It is light, slim and nimble, with a fine tip for precise work. Here is what it does well and how to choose one.

All models in stock, compared

ModelBlade steelHardnessBladeHandlePrice
Samura Harakiri Gyuto Knife 182 mm, Black Handle AUS-8 58–59 HRC 182 mm ABS plastic €23,99€16,80
Samura Okinawa Stonewash Gyuto Knife 170 mm AUS-8 58–59 HRC 170 mm Rosewood €68,99€48,30

What a gyuto is for

A gyuto has a gentle curve along the edge and a pointed tip. It handles slicing, push cuts and light rocking. The slim profile moves cleanly through vegetables, boneless meat and fish.

Compared with a heavier Western chef's knife, it feels quicker in the hand. It rewards a controlled, precise cutting style.

How to choose

SAMURA gyuto knives run from 170 to 182 mm. That is a compact, easy size for home kitchens and smaller boards.

All current models use AUS-8 stainless steel at 58–59 HRC with a double-bevel edge. This steel is tough and simple to resharpen at home.

  • Handles: rosewood for a classic feel, ABS plastic for easy care
  • Finishes: stonewash or black non-stick coating
  • Uses: meat, fish, vegetables and fruit

Gyuto, chef's knife or santoku?

A Western chef's knife tends to be heavier, with more curve for rocking. Choose it if you like the weight to do the work.

A santoku is usually shorter, with a flatter edge and a downturned tip. A nakiri has a straight, squared blade made for vegetables. The gyuto sits between them as the pointed all-rounder.

Gyuto knives in the SAMURA range

You will find the gyuto in Okinawa and Okinawa Stonewash with rosewood handles, Shadow with a black non-stick coating, and Harakiri with an ABS handle. Each uses AUS-8 stainless steel at 58–59 HRC.

Care and sharpening

Wash by hand and dry at once. Wipe the blade after cutting acidic foods. Oil wooden handles now and then to keep them from drying out.

A slim blade dislikes bones, frozen food and twisting. Keep it sharp with whetstones, holding a consistent angle on both sides.

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First good knives

First good knives

Start with three knives that do almost everything: a chef's knife or santoku, a paring knife and a bread knife. AUS-8 steel at 58–59 HRC is sharp, robust and easy to look after.

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Home enthusiast

Home enthusiast

Add specialists for vegetables, slicing and the table, and choose series with G-10, pakka wood or rosewood handles and hammered or stonewashed blades.

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Professional chef

VG-10, AUS-10 and multilayer Damascus steels, hardened to 59–61 HRC, take a finer edge. Complete your kit with Japanese specialists and finish the edge on fine whetstones.

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Find your knife

How to choose

Four steps to the right knife

  1. Start with what you cook most

    Meat: a chef's knife or slicing knife. Vegetables: a santoku or nakiri. Fish: a fillet knife or yanagiba. Bread: a serrated bread knife.

  2. Choose the length

    About 200 mm or more for large produce and roasts, 150–180 mm for most home kitchens, under 130 mm for peeling and small work.

  3. Choose the steel

    AUS-8 is hard-wearing and easy to sharpen. AUS-10, VG-10 and Damascus are harder, 59–61 HRC, and can take a finer edge.

    Compare the steels

  4. Plan the care

    A whetstone and a wooden or plastic board keep any edge sharp for years. Each product page shows a care kit matched to its steel.

    Sharpening tools

Why choose SAMURA

Four reasons to choose SAMURA

  1. Ultra-sharp from the first cut

    Japanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.

    Steel guide

  2. Premium quality, fair price

    The steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.

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  3. Packaged to be given

    Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.

  4. Build your own collection

    Every series offers matching knives for every task. Complete one series or combine your favourites across collections.

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Questions

Before you choose

Did not find the answer? Write to us and we will help you choose.

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What does gyuto mean?

The name refers to beef, as the knife was originally designed for meat. Today it is a general-purpose Japanese-style chef's knife for meat, fish and vegetables.

Is a gyuto good for beginners?

Yes, if you keep it away from bones and frozen food. Its light weight and 170–182 mm length make it easy to control on a home board.

Gyuto or santoku: which should I choose?

Pick a gyuto if you want a pointed tip and some rocking motion. Pick a santoku if you prefer straight push cuts and a shorter, flatter blade.

How should I store a gyuto?

Use a knife block, magnetic strip or blade guard. Avoid loose drawers, where the edge knocks against other tools and dulls or chips.

Can I sharpen a gyuto at home?

Yes. AUS-8 at 58–59 HRC responds well to whetstones. Start with a medium grit for dull edges, then a fine grit to refine.

What guarantee do SAMURA knives have?

Every product comes with the 2-year legal guarantee.

Can I return a knife?

Yes. You can return an order within 14 days – see the return policy for the conditions.

How should I care for my knife?

Wash by hand and dry straight away. Each product page lists the care instructions for that knife.