The Gyuto traditionally was a knife used mainly for cutting large pieces of meat. It is not for nothing that he takes this name.

In Japanese “gyu” means “cow” and “to” means “sword”.

Today the gyuto is considered the Japanese version of a chef’s knife, so an extremely versatile blade that can be used in many preparations.

We can even say that it is the main type of blade that a cook should have.


Gyuto can be found on the market with a size between 18 and 30 cm. Although the most common sizes are those between 21 and 27 cm.