Home / Cutlery Types / Gyuto (Chef's Knife)

Bevel Type Analysis

Double Bevel (Ryoba)

Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

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Gyuto (Chef's Knife)

Gyuto

Description

Gyuto means 'beef sword' and was introduced to Japan during the Meiji era as Western diet habits (eating beef) became popular. It is the Japanese interpretation of the European chef's knife, crafted with thinner, harder Japanese steel to achieve superior sharpness and lighter weight.

Best For

✓ Meat carving

✓ Large vegetables

✓ Rock chopping

✓ Slicing fish

Blade Characteristics

Double-bevel (Ryoba) with a distinct curved belly allowing rock-chopping.
Longer blade, typically between 180mm and 300mm.
Thin grind at the edge for slicing, but strong enough to carve large proteins.
Excellent point for precision piercing and tip work.

Steel Recommendations

For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.

Famous Regions

This cutlery type is famously forged and crafted in:

Knife Anatomy