The Gyuto is an all-purpose knife with a pointed tip and a slender blade. The pointed tip enables an easy targeted cut and helps slice meat and fish. It used to be a knife for professional chefs but nowadays is also used by households. Its curved blade helps you apply force to cut food without effort.
| Product Name (Japanese) | 牛刀 |
| Blade Type | Double-edged |
| Blade Material | Blue Steel #2/Aogami No.2 |
| Material Detail | Aogami No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to Shirogami No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Aogami No.2 is very similar to Shirogami No.2 in terms of edge sharpness, it has slightly superior edge retention. |
| Blade Finish | Kurouchi |
| Finish Detail | Kurouchi Finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. |
| HRC | 61~63 |
| Weight | 109g |
| Total Length | 310mm |
| Blade Length | 165mm |
| Blade Width | 53mm |
| Blade Thickness | 2mm |
| Handle Length (Recommended) | 135mm |
| Origin | Seki City in Gifu Prefecture |
| Sheath Availability | Yes |
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Crafted in Japan
At Musashi Japan, we partner with skilled craftsmen across seven Japanese prefectures who practice centuries-old, region-specific techniques. Our mission is to create blades that honor tradition while meeting the modern demands of the kitchen.
Honoring Tradition
Drawing on techniques such as Damascus forging, traditional lacquer work, and precision engraving, alongside thoughtful modern materials, every blade embodies the skill, history, and individuality of its maker.
Shared with the world
With products delivered to more than 136 countries, we offer experiences that reach far beyond the purchase itself, allowing people around the world to connect with the spirit, skill, and culture of Japan.