The Echizen 1310 Series 8¼ in. (210mm) Gyuto weighs just over five ounces with a double bevel. The handle is scintered metal with a very comfortable grip for medium to small hand. Each handmade Echizen knife has a unique pattern, and comes with a wooden presentation box.

The Echizen 1310 Series 9 1/2 in. (240mm) Gyuto weighs just six ounces with a double bevel. The handle is scintered metal with a very comfortable grip for medium to small hands. Each handmade Echizen knife has a unique pattern, and comes with a wooden presentation box.

The F. Dick Eurasia 7 in. Gyuto is an all purpose kitchen knife. The Japanese version of a chef knife, it can be used for mincing, slicing, dicing and chopping.

The Glestain 10 1/2 in. (270 mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

The Glestain 10 3/4 in. (270 mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

The Glestain 11 in. (300 mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

The Glestain 11 3/4 in. Left Handed Gyuto is a great addition to any kitchen. The Japanese version of a Chef's knife, it is a multipurpose knife, and can handle any task, like slicing, dicing and chopping.

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GLS730TKL

The Glestain 8 1/4 in. (210 mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

The Glestain 8 1/4 in. (210 mm) Gyuto is the most popular size for home and line cook use. Fast, efficient and resilient, this knife holds up to tough use. Nicely balanced, but if you want to save some money, the same blade is available without the steel butt plate. See Item GLS821TK

The Glestain 8 1/4 in. Gyuto does not have a steel butt plate as do the other Glestain gyutos. This changes the balance to make it more blade heavy, but also brings the cost down considerably. This knife is exactly the same in all other aspects. I actually prefer a knife to be a bit blade heavy. While many chefs consider the balance of a knife in their hand, I prefer to think of it as how the knife feels when I'm cutting. A slightly blade heavy knife feels perfectly balanced when I start applying pressure to the food being cut. Since I can't juggle, and this isn't a throwing knife, the balance in my hand means very little to me, and I prefer this knife.

The Glestain 9 1/2 in. (240 mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

A Knife Merchant Favorite

The Glestain 9 1/2 in. (240 mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife.

This Kikuichi Gyuto is a great addition to any kitchen. The Japanese version of a Chef's knife, it is a multipurpose knife, and can handle any task, like slicing, dicing and chopping.

Traditional single edged Carbon steel knife witha slight back bevel (80/20 edge). Hand finised on a water stone for extreme sharpness right out of the box.

This Kikuichi Gyuto is the Japanese version of a Chef's knife. Sharpened on each side of the blade, for a western style.

This is a VG10 steel hammered damascus Gyuto with natural air pockets to prevent sticking. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.

This is a VG10 steel hammered damascus Gyuto with natural air pockets to prevent sticking. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.

Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.

Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The gyuto is like a chef knife and can be used on meats, poultry, fruits and vegetables.

Four stages of heat treatment gives the Kikuichi 8 in. chef knife a hard edge that is more forgiving and less chippy than other Japanese knives. Each knife comes with a saya (wooden sheath)

Swedish StainGold series is a premium alloy steel blade with a rockwell hardness of 61, sustains a sharp edge after repetitive use and comes with a wooden sheath. This knife is an all-purpose kitchen knife.

Swedish StainGold series is a premium alloy steel blade with a rockwell hardness of 61, sustains a sharp edge after repetitive use and comes with a wooden sheath. This knife is an all-purpose kitchen knife.

Warikomi elite gold steel with high carbon stainless lamination.

Warikomi elite gold steel with high carbon stainless lamination.

• Identical to the TH-80 except for a longer blade.

Chef series is a razor sharp Molybdenum Vanadium steel with an ultra-thin blade so it glides through food easily. This chef knife is an all purpose knife. Can be used on meats, fruits and vegetables. Hand Wash Only.

• Utility knife with hollow ground blade (Granton edge).
• High blade for comfortable slicing and chopping.
• Not dishwasher safe.

• Identical to the MBK-85 except for a longer blade.

• A popular well-balanced MAC design with bolster.
• High carbon Chrome Molybdenum blade with Vanadium.
• Extremely sharp and durable.
• Blade is slightly softer than the SBK series which has Tungsten in its alloy.
• Not dishwasher safe.

• Pro Chef's Knife 8 in. with dimples.
• All purpose knife that glides through cuts.

• Identical to the MBK-85 except for a longer blade.

• Identical to the SBK-95 except for a longer blade.

• The ultimate combination of high carbon steel, Chrome, Molybdenum, Vanadium, and Tungsten Carbide makes the blade harder and more durable than most other brands.
• Resistant to rust and stains.
• Razor-sharp straight-slicing edge and comfortable balance.
• Strong all purpose chefs knife for the professionals and cooking enthusiast alike.
• Hardness is between 59 and 61 degrees Rockwell C.
• Not dishwasher safe.

The Masahiro Carbon 7 in. (180mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13010

The Masahiro Carbon 8 in. (210mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13111

The Masahiro Carbon 8 in. (210mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13011

The Masahiro Carbon 9 1/2 in. (240mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13112

The Masahiro Carbon 9 1/2 in. (240mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13012

The Masahiro MV 10 3/4 in. (270mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13813

The Masahiro MV 10 3/4 in. (270mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. A one-sided blade with full tang and triple riveted stamina wood handle.

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MH13713

The Masahiro MV 6 in. (150mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13704

The Masahiro MV 7 1/8 in. (180mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13710

The Masahiro MV 8 in. (210mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats.

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MH13711

The Masahiro MV 9 1/2 in. (240mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13812

The Masahiro MV 9 1/2 in. (240mm) Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. A one-sided blade with full tang and triple riveted stamina wood handle.

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MH13712

The Masahiro MV Series 8 1/4 in. (210mm) Left Handed Gyuto is the Japanese analog of a western Chef's Knife. The gyuto is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing. The weight and balance of this knife make it ideal for heavy duty work with thicker cuts of vegetables, fruits and meats. This gyuto is a chef knife made specifically for left handed people.

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MH13811

The G Series is a standard Nenox series high carbon steel blade with a black micarta handle. The blade has a tapered shoulder and near imperceptible beveled blade that tapers from spine to edge.

Yo-Deba blades are thicker and heavier than normal. In this case, the knife shape is the same as the 240mm gyuto, but the blade is considerably thicker, with the knife weighing in at 14 ounces, as opposed to 9 for the gyuto.

The G Series is a standard Nenox series high carbon steel blade with a black micarta handle. The blade has a tapered shoulder and near imperceptible beveled blade that tapers from spine to edge.

The G Series is a standard Nenox series high carbon steel blade with a black micarta handle. The blade has a tapered shoulder and near imperceptible beveled blade that tapers from spine to edge.

The G Series is a standard Nenox series high carbon steel blade with a black micarta handle. The blade has a tapered shoulder and near imperceptible beveled blade that tapers from spine to edge.

Special production run. High carbon stainless steel blade (same as the S1 series) with an ironwood handle.

The yo-deba is almost double the thickness of the standard Nenox gyuto. At 14 ounces (versus 9 for the standard gyuto) this knife is designed for tougher material and larger work loads. The honyaki steel blade received Nenohi's best proprietary 4 step tempering process for optimum edge retention and minimum micro-pitting.

Special production run. High carbon stainless steel blade (same as the S1 series) with an ironwood handle.

240 mm is a great size for a gyuto, the work horse of your cutlery aresenal. With Nenohi's proprietary forging techniques, you can expect superior edge strength with minimal micro-pitting, perfect fit and finish with rounded shoulders and a comfortable ergonomic grip.

SD series is hand forged, water tempered stainless steel with a DuPont-Corian handle for sanitation, high shine and is extremely durable.

SD series is hand forged, water tempered stainless steel with a DuPont-Corian handle for sanitation, high shine and is extremely durable.

SD series is hand forged, water tempered stainless steel with a DuPont-Corian handle for sanitation, high shine and is extremely durable.

SD series is hand forged, water tempered stainless steel with a DuPont-Corian handle for sanitation, high shine and is extremely durable.

Shun is celebrating their 10th Anniversary by releasing the Shun Limited Edition 8 in. Gyuto. This knife features a VG2 Japanese steel cutting core with 32 layers of stainless steel and copper cladding, instead of Shun's traditional stainless steel Damascus cladding. Copper ribbons shimmer over the blade's surface, and are set off by copper accents at the bolster and endcap. The Shun Limited Edition 10th Anniversary 8 in. Gyuto's endcap features commemorative laser engraving, and each knife is numbered sequentially. Get your hands on this Shun knife while they're still available, only 3000 knives were made!