# Best gyuto knives: Japanese chef knives in 210 and 240 mm Source: https://edgeandhaft.com/best/best-gyuto-knives Publisher: Edge & Haft. Picks are chosen from what each Amazon listing states, not from hands-on tests. Method: https://edgeandhaft.com/how-we-pick A gyuto is the Japanese take on the Western chef knife: thinner behind the edge, harder steel and a flatter tip section that suits push cuts as well as rocking. Pick the length first. A 210 mm blade fits most home boards and smaller hands, while 240 mm gives more room for big onions, cabbage and roasts. Then pick the steel. Stainless steels in the 57 to 61 HRC range are easy to live with, and harder carbon or powder steels hold an edge longer but ask for more care. Handle style matters too: Western handles feel familiar, and octagonal wa handles are lighter and shift the balance forward. This guide compares eight gyuto listings by the facts each listing states: steel, hardness, blade length, edge angle and handle. When a listing leaves a spec out, the table says so. ## Picks ### 1. MASAMOTO VG Japanese Chef Knife 9.4" (240mm) Gyuto Professional Chef's Knife, Ultra Sharp Japanese Stainless Steel Blade, Duracon Handle, Made in JAPAN Steel: Hyper Molybdenum Vanadium stainless; Hardness (HRC): 58-59; Blade length: 240 mm; Edge angle: Not stated; Handle: Duracon POM, full tang with bolster A professional-line 240 mm gyuto with a Western full-tang handle. Masamoto lists 58-59 HRC stainless, a forgiving hardness for cooks who want length without fuss. What the listing offers: - The listing states 58-59 HRC stainless, hard enough to hold an edge but not brittle. - Full tang with a stainless bolster and a Duracon POM handle described as highly durable. - 240 mm length gives extra reach for large vegetables and slicing roasts. Limits to know: - The listing does not give an edge angle or weight for this blade. - A 240 mm blade can feel long on a small cutting board or in a tight kitchen. ### 2. Misono UX10 Chef's Knife No.712/21cm Steel: Swedish steel, stain resistant; Hardness (HRC): Not stated; Blade length: 8.2 in (21 cm); Edge angle: Asymmetrical edge (angle not stated); Handle: Not stated Misono's top line in a 210 mm chef knife. The listing describes stain-resistant Swedish steel and an asymmetrical edge, a good default size for most home cutting boards. What the listing offers: - The listing calls UX10 Misono's top-of-the-line series, made with Swedish steel. - Stain-resistant steel means less worry about rust spots than a carbon gyuto. - At 8.2 inches it is the easy-to-handle length for most home kitchens. Limits to know: - The listing does not state HRC, handle material or weight, so you buy partly on reputation. - An asymmetrical edge is usually set up for right-handed users; lefties should check before buying. ### 3. MIYABI Mizu SG2 Chef's Knife (8-inch) Series: Mizu; Steel: SG2 micro-carbide powder stainless; Hardness (HRC): 63; Blade length: 8 in; Edge angle: 12 degrees, double bevel; Handle: Micarta, D-shaped with bolster An SG2 powder steel chef knife at a stated 63 HRC with a 12-degree Honbazuke edge. Suits cooks who want long edge life in a Western-handled gyuto. What the listing offers: - The listing states SG2 powder steel ice-hardened to 63 HRC for edge retention. - A 12-degree double bevel edge is among the thinnest stated in this guide. - Micarta D-shaped handle with bolster and metal end cap, made in Seki, Japan. Limits to know: - 63 HRC steel is harder to sharpen and can chip if used on bones or frozen food. - Weight and blade height are not stated in the listing. ### 4. Shun Premier 8" Chef's Knife Steel: VG-MAX core, 68-layer Damascus cladding; Hardness (HRC): Not stated; Blade length: 8 in; Edge angle: 16 degrees; Handle: Contoured Pakkawood A hammered tsuchime gyuto-style chef knife with a VG-MAX core and a stated 16-degree edge. A good fit for cooks who want a Western-feel handle and less food sticking. What the listing offers: - The listing states a 16-degree edge on VG-MAX steel with 68 layers of Damascus cladding. - Hammered tsuchime finish is described as reducing drag and food sticking. - The listing says it is supported by free sharpening and honing. Limits to know: - HRC is not stated in the listing, so hardness cannot be compared directly. - Check the current terms of the free sharpening service on the listing before counting on it. ### 5. Yoshihiro VG10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife Octagonal Ebony Handle Triple Ring (8.25" (210mm)) Steel: VG10 core, 46-layer hammered Damascus; Hardness (HRC): 60; Blade length: 210 mm; Edge angle: Double edged (angle not stated); Handle: Octagonal ebony wa, triple ring A traditional wa-handled gyuto with a VG10 core at 60 HRC and a magnetic wood saya. Good for cooks who want the lighter Japanese handle feel at 210 mm. What the listing offers: - The listing states a VG10 core at 60 HRC, stain resistant. - Octagonal ebony wa handle is described as lightweight, which moves balance toward the blade. - A magnetic wood saya is included to protect the edge in a drawer. Limits to know: - The listing says sharpening should be done only with water whetstones, so plan for stones. - The edge angle in degrees is not stated anywhere in the listing. ### 6. MASAMOTO AT Japanese Chef Knife 8.3" (210mm) Gyuto Kitchen Chef's Knife, Sharp Japanese Stainless Steel Blade, Pakkawood Handle, Made in JAPAN Steel: Molybdenum Vanadium stainless; Hardness (HRC): 57; Blade length: 210 mm; Edge angle: Not stated; Handle: Western Pakkawood, full tang with bolster Masamoto's home-kitchen gyuto at 210 mm with a Western Pakkawood handle. The softer 57 HRC steel is easy to sharpen, which suits a first gyuto. What the listing offers: - The listing states 57 HRC stainless, the most forgiving hardness in this guide. - Full tang with stainless bolster and a non-slip Pakkawood handle. - Lowest price among the Western-handled picks here. Limits to know: - Softer steel will need touch-ups more often than the 60+ HRC knives. - Edge angle and weight are not stated in the listing. ### 7. Yoshihiro Hammered Super Blue Steel Stainless Clad Gyuto Multipurpose Japanese Chef Knife (9.5'' (240mm) & Saya) Steel: Super Blue Steel core, stainless clad; Hardness (HRC): Not stated; Blade length: 240 mm; Edge angle: Not stated; Handle: Octagonal wa (material not stated) A 240 mm carbon-core gyuto clad in stainless, with a saya. For cooks who want carbon steel sharpness but less rust worry on the blade face. What the listing offers: - The listing describes Super Blue Steel with top-class sharpness and edge retention. - Two layers of stainless cladding make the blade more forgiving to moisture, per the listing. - This version includes a saya, and the 240 mm length suits large prep. Limits to know: - The exposed carbon edge still needs hand washing and immediate drying, per the care notes. - HRC and handle wood are not stated in the listing. ### 8. Sakai Takayuki Grand Chef Gyutou 240mm (9.4") Steel: Not stated; Hardness (HRC): Not stated; Blade length: 240 mm; Edge angle: Not stated; Handle: Pressed wood A 240 mm gyutou from Sakai Takayuki with a pressed wood handle. The listing is short, so it suits buyers who already know the line and want a long blade. What the listing offers: - The listing describes it as light and well balanced. - Pressed wood handle is described as comfortable. - Made in Japan, with excellent edge retention claimed in the listing. Limits to know: - The listing does not state the steel or HRC, which are key facts for a gyuto. - No edge angle, weight or warranty details are given. As an Amazon Associate I earn from qualifying purchases.