The Gyuto (牛刀) is the Japanese equivalent of the Western chef’s knife — a true all-purpose blade that forms the backbone of both professional and home kitchens. Translating literally to "beef sword," the Gyuto was originally intended for slicing meat, but it has evolved into one of the most versatile knives in Japanese culinary tradition.
Typically ranging in length from 180mm to 270mm (with 210mm and 240mm being common sweet spots), the Gyuto features a gently curved edge, a pointed tip, and a double-bevel blade that makes it suitable for both left- and right-handed users. The curve allows for smooth rocking cuts, while the pointed tip offers precision work around joints, sinew, or small ingredients.
What makes the Gyuto special is its balance of power and precision. It's capable of performing rougher prep tasks like cutting through squash or slicing meat, while still being nimble enough to chiffonade herbs or create thin julienne slices of vegetables. Its blade is typically thinner than its Western counterparts, especially near the tip, allowing for finer control and less resistance while cutting.
Japanese Gyuto knives are often forged from harder steels than Western chef’s knives. This provides better edge retention and the ability to grind the blade to an acute, razor-sharp edge. However, the trade-off is that the knife may be more brittle and require more careful handling — especially with bones or frozen items.
You’ll find Gyuto knives with both traditional wa handles (usually octagonal or D-shaped, often made of ho wood with buffalo horn ferrules) and Western-style yo handles (rivet-style). The choice comes down to balance preference and aesthetic. Wa-handles tend to be lighter, giving the blade a forward balance for slicing. Yo-handles are more familiar to Western users and offer more heft in the handle.
For anyone looking to invest in a single Japanese knife, the Gyuto is often the recommended first buy. It’s suitable for meats, vegetables, and fish (except heavy butchery or bone work). Its thin profile, sharp edge, and graceful geometry make it a joy to use for everything from onions to tuna.
In short, the Gyuto blends the generalist flexibility of a Western chef’s knife with the craftsmanship, sharpness, and elegance of Japanese blade design. Whether you're prepping dinner at home or working the line in a professional kitchen, the Gyuto is a trusted companion that adapts to nearly any cutting task with precision and grace.
牛刀（ぎゅうとう） は、日本の包丁の中でも最も汎用性の高い一本であり、西洋のシェフナイフに相当します。「牛刀」という名前はもともと肉を切るために使われていたことに由来していますが、現在ではあらゆる食材に対応する万能包丁として進化を遂げています。
一般的な刃渡りは180mmから270mmで、特に人気が高いのは210mmや240mmサイズです。刃先は緩やかにカーブしており、先端は鋭く尖っているため、前後に揺らしながらのカットも、繊細な細工も両方こなせます。両刃構造のため、右利き・左利きのどちらでも使用可能です。
牛刀の魅力は、「力強さ」と「繊細さ」のバランスにあります。かぼちゃのような硬い食材のカットから、ハーブの細切り、野菜の千切りまで、一丁で幅広い作業をこなせます。刃の厚みは西洋の包丁よりも薄く、特に先端部分は細かい作業に適しています。
多くの日本製牛刀は硬度の高い鋼材を使用しており、そのため長切れする鋭い刃を実現できます。ただし、硬さゆえに折れやすい側面もあるため、骨付きの肉や冷凍食品などには注意が必要です。
柄のタイプには、軽量で前重心の和包丁スタイルの「和柄（わえ）」と、西洋包丁に近い「洋柄（ようえ）」があります。和柄は刃の操作性が高く、繊細な作業に向いています。一方、洋柄は手元に重さがあり、安定感を重視する方に適しています。
初めて日本包丁を購入する人にとって、牛刀は最適な選択肢の一つです。魚を三枚におろすなどの専門的な作業を除けば、肉・野菜・魚などあらゆる食材に対応できます。
総じて言えば、牛刀は西洋のシェフナイフの利便性と、日本の職人技による鋭さ、美しさを兼ね備えた一本です。家庭料理からプロの厨房まで、あらゆる場面で信頼される包丁として、日本の料理文化の中核をなしています。