THE NAME ENCLOSED IN THE BLADE (刃に込められた名前) The Gyuto is the Japanese knife designed for meat processing. The name Gyuto (牛刀) is derived from “Gyū,” meaning beef, and “Tō,” meaning blade or sword. The literal meaning, “beef sword,” immediately clarifies its primary function: cutting meat.

The Gyuto represents the Japanese adaptation of the classic Western chef knife. Over time it has become the leading knife in modern Japanese kitchens due to its combination of versatility, blade length, and ease of use. Compared to the Western chef knife, the Gyuto favors a thinner blade and greater smoothness on cutting, yet maintains power and control.

The 23-cm blade made of Japanese AUS-10 steel enables it to tackle large cuts of meat with long, continuous movements. The 2.5 mm thickness ensures structural stability, while the hardness of 59 to 61 HRC allows for a precise and strong edge. The asymmetrical 70/30 sharpening, with an angle between 12 and 15° on each side, promotes a clean and responsive cut, particularly effective on red meat.

The Ebony and Rose Wood handle contributes to the overall balance of the knife, improving comfort and control even during prolonged use. As with all Japanese knives, careful use and maintenance is recommended.

For care, only hand washing and immediate drying is recommended. Storage on magnetic bar or with dedicated protection helps preserve the wire. Regular maintenance with appropriate tools maintains high performance over time.

The Gyuto Bet is suitable for those who frequently work with meat and want a powerful, smooth-running and precise Japanese knife designed to cope uncompromisingly with the most demanding tasks.