The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

Nowadays, it is a versatile knife that can be used for cutting meat, fish, vegetables, fruits, and herbs. It is also good for making precise cuts and rocking cuts. A Gyuto usually has a length of 180-300 mm, but some can be longer or shorter depending on the maker. A Gyuto can have either a western-style handle or a traditional Japanese handle.