Gyutos 270-300mm

Gyuto knives are the Japanese version of the Western chef knife, with a few key differences. Most do not have a full Western-style bolster at the heel, and some feature traditional Japanese handles, making them wa-gyutos. Japanese gyutos are often thinner and made from harder steel, allowing for a steeper, sharper edge. Many professionals like them because they cut with less resistance and wedge less through food than thicker Western chef knives.