牛刀All-rounder
Gyuto
The Japanese chef's knife — the most versatile single blade.
- Length
- 180–270 mm (210 typical)
- Bevel
- Double
- Best for
- Proteins, large veg, all-round
- Skill
- Beginner-friendly
Every Japanese kitchen knife type in one place — filter by what you cook, the bevel and the skill it needs. Not sure? Try the quiz or compare two side by side.
The Japanese chef's knife — the most versatile single blade.
The nimble home all-rounder — shorter and easy to control.
Tall, flat vegetable specialist for clean straight-down chopping.
The traditional single-bevel vegetable knife — the nakiri's pro cousin.
Small utility knife — the classic nimble second blade.
A santoku's cousin with an angular k-tip for detail work.
An all-rounder with a dramatic sword-like angled tip.
The double-bevel Western-style slicer for meat and fish.
Long single-bevel slicer for sashimi in one clean pull.
Thick, heavy single-bevel knife for whole fish.
Stiff, triangular boning knife for jointing poultry.
Serrated blade for crusty bread without crushing the crumb.