For those who like power! The 10" model of our best selling gyuto is heftier and heartier than before. Ready to tackle large tasks and power through hours of prep. A true workhorse. Build wider and thicker too for Chefs with larger hands who prefer more weight.
The classic familiar shape of chef knives you’ve come to know fuses with delicate and precise craftsmanship to yield a bold and striking blade with balance and performance in an elegant frame.
Our 10” Gyuto Knife Features
5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.
Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort.
The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers.
High strength polymer binding.
Hand forged, hand polished, hand sharpened.
Kurouchi blacksmith finish
10" Gyuto (Japanese Style) Chef Knife
Add a Leather Saya for Supreme Protection
Save 25% when you add a saya with your knife purchase!
Choose our 10" Gyuto Knife If:
You love the classic gyuto but want a larger blade.
You need that extra size to tackle bigger tasks.
You’re a pro who knows what they need.
Blade Length: 248mm
Overall Length: 381mm
Handle Length: 133mm
Hardness: 59-62 HRC
Thickness above Steel: 2.8mm
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.