Best Gyutou Knives in 2020



Koto Satori, 8 inch Professional Gyutou Chef's Knife - 67 Layers Damascus blade, Japanese VG-10 Stainless Steel Chef Knife, magnetic saya wood sheath, G-10 Handle, Full Tang, Gift Packaging Review:


This knife is absolutely fantastic value. I've waited a few days before writing a review as the blade was so sharp when it arrived that I wanted to see if it would stand up to some abuse, it can. The knife is lighter than I expected, but not overly so. The grip is excellent, perfect if your hands are starting to show signs of carpal tunnel syndrome and arthritis as mine are. I was really pleased with the delivery time.

Oh, for those of you who are interested, when I say sharp, I mean sharp enough to shave with. Much to my better half's chagrin I have been demonstrating this to guests.



FISSMAN 3.5inch Paring Knife,German Stainless Steel X50CrMoV15,KOYOSHI Series(3.5'' Paring knife) Review:


I love the overall design of this knife. Even though it's a paring knife, the blade height is closer to a short chef knife. The curved handle allows you to get in closer to the food. The raised dots and divets keep food from sticking to the blade really well and the heft of the knife feels good in the hand. As far as I've seen, no one else makes a knife like this.



Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Ambrosia Handle) (7'' (180mm)) Review:


After years of swearing by German forged steel, I was nervous about switching to a fine-edged Japanese blade. It didn't take long to get used to the switch and I doubt that I will purchase anything but Yoshihiro from here on out. The price is very reasonable and the knifes are a great value. This knife is 2 ounces lighter than my previous chef knife, which may not sound like a big deal, but any professional who spends hours a day with their knife will tell you what a difference it makes. I love how light and attractive it is and the case that carries it. Just be aware that it is a very thin blade and could be damaged easily. I already bent the tip trying to slice through some very thick cuts of brisket. I should have been more careful but I plan on purchasing at least two more Yoshihiro knifes. Find yourself a ceramic sharpener for honing it between tasks, it will keep the blade sharp for days on end. The only thing I wasn't aware of when I bought it is that the handle is unfinished and you will need to buy some oil to do so with to keep it food safe. It's not really a complaint so much though, I stained and finished it myself and that has just made it that much more personal. One of my co-workers has a usuba knife from these makers that I also really like. I plan on purchasing one myself soon. Great knifes!



Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (7'' (180mm)) Review:


I don’t usually write reviews on products but I do regularly write reviews on restaurants as me being a foodie and a self proclaimed chef. But my experience with this great product and world class service I received from the Yoshihiro compelled me to post this review.

I have been in market for a true Japanese handmade western style chef knife. Of course there are lots of chocicea out there but I wanted to make sure I buy the most authentic and best possible knife without breaking a bank, and so I found this knife. Based on my research these knifes are hand made in Japan unlike lots of other Japanese knife which are made in China (Beware). I use this knife for my daily fruit and vegetables cutting, and it works like hot knife through butter. Of course it work well meat as well. It is well balanced and well crafted tool.

So shortly after getting this knife I found a small imperfection towards the edge of the knife by the handle, possibly due to a miss-use. I contacted YOSHIHIRO and they offer to repair it at no cost as one time courtesy. They were prompt in their email response to me. I UPS the knife to them, they fixed it within few days and shipped it back to my at no cost. I got the knife back as good as new.

Over all great experience.



Ruidla 2 Piece Sharp Chef Knife, with 8 inch Chef Knife, 7 inch Gyutou Knives, German Stainless Steel with Ergonomic Handle for Home Kitchen Restaurant Review:


This is a nice little (big) knife set!! I was really pleased. They’re very esthetically pleasing, and feel like they’re very well made. My dear husband is the kitchen knife guru and he was impressed! He said they are weighted and balanced well, they are really sharp (shipped with a cover on the tips), and he’s super excited to use them!

I think this would make a great addition to any collection, or would even be a great gift!

Remember, wood cutting boards are best for your knives, Glass is the worst. We hand wash all of our knives (other than steak eating knives) and treat them well to preserve life. It makes a difference!



Traditional Japanese Professional Gyuto Kitchen Chefs Knife – Premium 8-inch High Carbon Stainless Steel Gyuto Sushi Knife with High Corrosion Resistance in a Single Bevel Chisel Edge Grind Review:


My knife unfortunately arrived with a scratch on the face of it, this can be seen in the attached photo. Upon reaching out to Jason and his team at Simple Song, they were very quick to communicate and graciously replaced my knife free of cost. Fantastic customer service, first and foremost. Now, on to the knife!

From the packaging to the knife itself, this is a great product for the price point. Visually the knife looks fantastic from the blade to the handle, I catch myself pulling it out of the knife block and staring at it even if I don't have to cook. Honestly, it looks really damn cool. One thing to note, as this isn't clear in any of the knife photos, the "back" side of the knife has the same etchings/images that are on the black box that the knife comes in. From a visual standpoint it's personally not my cup of tea as the knife would look cleaner overall without it. This is the only "problem" I have with the knife...if you can even call it a "problem."

The handle has a nice and solid feel to it with a decent weight, its not too heavy nor too light for my personal preference. Having used only double beveled knives my whole life, my first cooking experience with a single bevel was definitely odd but I'm 100% confident it will feel more natural the more I use it. For $43 shipped, this is great and I'd highly suggest it if you're looking for something new to add to your knife collection or if you're looking to upgrade.



imarku Boning Knife, 6-Inch Carving Kitchen Knife with Razor Sharp High Carbon Stainless Steel and Pakkawood Handle for Meat and Poultry Review:


This knife is great. It looks beautiful and I can 100% confirm is hella sharp. I was able to test this theory in less than 10 minutes by almost slicing half of my finger off while cutting an onion. This knife went through the layers of that onion as fast as college withered my soul back in 2012. I would definitely recommend this knife to anyone who has any basic skill with knives; BUT if you're the kind of person whose mother preferred to clean the chinaware all by herself before letting you hold one of her plates, you may be MY kind of person and you should get one of those gloves that protect fingers and stuff before using this obviously quality made blade.



Tojiro DP Gyutou - 8.2" (21cm) Review:


I am a simple home cook who takes pride the food I prepare. Because of this, my opinion shouldn't be held to the same caliber as some of those who are chefs.

This knife is simply amazing. I managed to get it for under $60 (it seems prices change often on Amazon). At that price it is beyond amazing. This thing is so sharp out of the box that you need to be extremely careful. This knife can help you hone your knife skills and also slice your finger nail off with precision. This is a great knife for any home cook who wants a quality, simple, and reasonable priced chef's knife that is sharp and will stay sharp for a while. Can I find fault with it? Sure, but in this price range it would be difficult and I would consider myself to be unreasonable.

Now, who isn't this knife for? If you aren't going to treat it with respect, then it isn't for you. If you put it in the dishwasher or let it bang around in the sink with other dirty dishes and utensils, it isn't for you (and you will end up in the emergency room getting stitches after blindly reaching into water with this knife - it is designed to cut and it will cut). If you aren't going to use the knife on a proper cutting surface, this knife isn't for you. While the knife is supposedly made from stainless, it does scratch & stain rather easily. Because of this, if you are looking for a showpiece, look elsewhere. If you don't fit in any of these categories and want a really good knife at a great price, this knife is for you.



Misono Swedish Carbon Steel Gyutou 8.2" (21cm) - Right Review:


This is a great knife. It does not have a fancy etching on it, but cuts just as well as if the dragon was biting at full strength. Be aware that it is a carbon steel knife that will rust if not washed, dried, and oiled. However, this knife is AWESOME in the way it cuts and retains an edge. I own a whole bunch of expensive high-end kitchen knives that I enjoy using, but find myself reaching for the Misono one more often than the others... You won't be disappointed.