Enjoy a sumptuous and fine meal with finely cut vegetables and meat. Cooking is easy when you flavor it with your affection and are cooking full-heartedly. The Gyuto knife achieves this by cutting, slicing, or chopping large pieces of fresh stiffer produce meat to edible sizes; this makes them appealing for the dish and tempts your diner.
This Gyuto knife is a multi-purpose knife and a must-have in your kitchen. As you decide to buy a Gyuto knife, how do you decide the best one for your use? For your benefit, we are here with in-depth reviews of the 5 best Gyuto Knives. Please go on, read our reviews and pick one that’s best for your needs.
Best Gyuto Knives
|Image||Best Gyuto Knives||Rating|
|1. DALSTRONG Shogun Series Chef Knife||99%|
|2. Shun Classic Chef’s Knife||96%|
|3. Findking’s Dynasty Series Gyuto Knife||92%|
|4. ENOKING Hand Forged Knife||89%|
|5. Imarku Meat Cleaver||85%|
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Here is our best Gyuto knives reviews.
This is a premium chef knife for your exclusive use offered by Dalstrong. A statement of design, this 8″ blade is made from military-grade G10, giving it durability. Unaffected by heat, cold, or moisture, this knife blade has a firm grip and is ergonomically designed for comfort and flexibility. The blades are specially designed and handcrafted over 2 months and have an intricate copper mosaic that enhances its beauty.
This beautifully crafted single blade is finished with a 10o degree angle/bevel for precision cutting in kitchens. It has sixty-seven layers of special Damascus cladding which are alternated in this Japanese knife composed of high-carbon steel. The purpose of alternating layers is to offer resistance to stains and increase the durability of the blade. The tempering process adds nitrogen to harden the steel’s complex crystalline structure further, enhancing strength, flexibility, and hardness.
Finished with a hand polish, it has a Dalstrong’s ‘Tsunami Rose’ pattern built-in for uniqueness. This Chef’s knife cuts through the toughest meat or vegetable with a swish that no other knife offers.
Why do we like it?
- Lifetime limited warranty
- Rockwell’s HRC 62+ specifications on the hardness
- 55 mm blade width allows knuckle cutting
Now march ahead with the Shun classic knife handcrafted in Japan traditionally for the Shun (or shoon) food. Used as a mincer for herb, garlic, ginger, and other seasonings, this all-in-one knife is a great tool for managing your entire kitchen needs, from slicing, cutting, dicing, mincing meat, or herbs/seasonings.
Shun is known for its beauty – both inner and outer. The inner beauty is the core of the knife with a stronger and harder steel blade once it goes through the manual heat-treatment process. This heat treatment process of heating and cooling the steel makes the blades thinner, sharper and gives you a longer-lasting edge.
This Shun knife comes with a Pakkawood handle that has a stronger grip in offering a slight ridge built into the right side of the wooden handle. This Pakkawood is waterproof and keeps it safe from bacteria.
What about left-handed folks? The manufacturers have done ample study to suggest that left-handed folks never have trouble gripping the Shun’s knives, and hence they don’t need a special Pakkawood handle.
Why do we like it?
- Pakkawood handle
- Double-bevelled knife (with 16o degree angle on each side)
Here is another super duper product by FindKing – the Dynasty series Gyuto knife. With its blade’s composition of 9Cr18Mov alloy, it is the perfect knife for enhanced everyday durability. The ergonomically designed handle is made from African Rosewood Octagon and provides great stability and precision for any cutting movement.
Gyuto knives are known for their balance point that is always tipped towards the forward. Not with this Gyuto knife. Its balance point is distributed evenly from the blade’s tip to its heel through the spine. This gives you a fine finish, great stability, and comfort in cutting any food.
It has a handle length of 15.3 cm while the blade itself is 18.5 cms long, making it a full tang knife. Promising you quality grip and cutting, this is an everyday use knife for serious chefs.
The manufacturers recommend using a 1000 gritstone to sharpen the blade and an 8000 grit stone to polish it for a razor finish. People who have used this knife recommend washing immediately after use and soft drying it with a cloth.
Why do we like it?
- Has a good balance in your hand
- Super sharp and easy to use
- Clad steel finish of the blade
Enoking’s hand-forged knives are an item of possession if not fused for cutting! This hand-forged knife adopts ancient forging technology that industries have tried replicating. But then no one can beat a hand-forged knife as it offers a higher hardness at a cooking table than the industrial forged knives.
These chef knives are sharpened manually by workers, offering a perfect bevel with a curvature of 16o for each side. This razor-sharp forged edge is easy for cutting and can hold its sharpness for a long lifetime.
While these knives are an all-purpose use, it is recommended not to use them on frozen meat pieces or to cut bones, as they could cause accidents. This handmade meat knife serves as an all-purpose kitchen knife/cleaver.
For daily maintenance, immediately wash after use and pat dry with a soft cloth. This prevents any rust/corrosion. If you are using this blade after a long time; oil its blades for some time before using it.
Why do we like it?
- Made from high carbon steel, super sharp and durable
- Slice and rock your motion as the knife has a slight angle front and back
- Comes with a sheath for your safety
If it’s precise cutting consistently that you are seeking, you cannot do away without having used this meat cleaver by Imarku. Standing tall at 7 inches, this is a handcrafted blade and sharpened manually. An all-purpose knife offers a rocking motion to cut anything in the kitchen; it has an ergonomic handle made from pakka wood. So no more tiredness from cutting, consistent cuts, quality food all set for your mise-en-place (pre-preparation0 now!
The steel blades are composed of German stainless steel 7cr17mov with high carbon content. This makes the blade resistant to corrosion and water. The blades match a hardness level up to 56 HRC. The Pakkawood handles offer excellent corrosion resistance, are durable, and easy to clean.
Now cut, slice, chop, dice, de-bone meat, and cleave large meat pieces, fruits, and vegetables with this 7-inch master chef’s aid, the Imarku Meat Cleaver. No worries, even if you are a left-handed person. This offers you also an equal grip that makes it non-slippery and equally convenient to use as right-handed.
This Gyuto knife comes with a luxury gift box, making gifting a pleasure!
Why do we like it?
- Wide strong bolster and a finger guard for your safety
- Lifetime warranty & packaging
- Comes with a luxury gift box
Gyuto Knives’ Buyer’s Guide
Thinking of buying a knife? Easy isn’t it? Well, only if you can imagine! Buying a knife has its intricacies that you surely want to know of lest you buy a tool that is of little use to you. Listed here are some important points to consider when selecting a Gyuto knife if you are new to selecting knives.
When searching for a Gyuto knife, look for the type of steel used in the blade. Steel is the core that shapes a knife’s performance and hardness that determines its cutting edge. Steel is available in different types- clad-shaped steel, stainless steel, aluminium & steel alloy, etc. In today’s time, carbon is added to steel to give it a hard structure. The percentage of carbon added makes all the difference.
Most cooks immersed in cooking cannot be bothered about cleaning the knife and keeping it away – as the food is the main thing. Knives get corroded due to water and moisture. Club it with a wooden handle, and you cannot see the small microbes which can contaminate your food.
Always opt for a stainless steel blade or one with high carbon content.
Rockwell hardness scale
Most blades will have a description of the HRC rating. This rating is defined simply as the ability of the knife to resist deformation when pressure is applied. The higher the rating, the higher is the blade strength. A Gyuto knife needs to have a minimum of 56 to 58 HRC for the slicing, dicing, chopping, and in some cases, the mincing it offers.
A handle is as important as the blade in the high-quality result needed. Many blades go from the tip to the handle in a single piece of metal and tang knives. A single blade gives great strength if it is the right thickness. Else it could break mid-way and render your knife useless. Other types of handle come up to the hilt, where they are joined into the wooden handle or the metallic handle with other material, generally to save on costs or for aesthetics.
If you are considering form over function, opt for a tang Gyuto knife.
The bevel of a knife is the knife’s angle on one side of the edge of the knife. Typically most knives available today are double beveled for the use of novice and home cooks. However, most Japanese knives traditionally were single bevels as you used them for a specific purpose. Single bevel knives are tougher to master as they cut only on one-side. We recommend buying a double-beveled knife for amateurs, which makes your job of cooking/cutting easier.