The gyuto is a Japanese designed chefís knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chefís knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. For most users a gyuto is practically the only knife needed in the kitchen. While specialized knives may be easier to use in some applications, there are few chores that a gyuto cannot do in a pinch. Gyutos are the most diverse type of knives on Chef Knives to Go so users are spoiled for choice in shopping for one but there are several other types of knives that can be considered a complement or even a replacement for a gyuto. Western styled chefís knives, santokus, banno bunkas, and funayukis are common alternatives to gyutos while some users even use sujihikis or longer petty knives depending on their preferences and specific applications.