Reviews You Can Trust.
See Why.
These Japanese chef’s knives are sharp, nimble, and capable. Which is best?
By Miye Bromberg ･ Published Aug. 22, 2023.
Top Picks
Buy at Korin
Buy at Chef Knives To GoSign up for the Well-Equipped Cook newsletter
Shop smarter with our ATK Reviews team's expert guides and recommendations.
What You Need to Know
The best gyuto are easy to hold, nimble, and ultrasharp. We have two top options. One of the lightest knives we tested, the Hitohira FJ 210mm Gyuto VG10 Ho is especially easy to wield for long periods. It has a comfortable Japanese-style wood handle, and its stainless-steel blade is incredibly sharp. We also loved the Masamoto Sohonten VG Gyuto 8.2". Testers liked its solid, heavier profile and smooth, Western-style plastic handle; it’s just as sharp as the Hitohira and can be used by lefties more easily. Our Best Buy is the Kanetsugu AUS-8A Stainless Gyuto 210mm. This entry-level gyuto lacks the beauty and refinement of our top options but is still sharp, agile, and easy to hold, performing well at a fraction of our favorites’ prices.
The gyuto (pronounced “GYEW-toh”) is best described as the Japanese version of a Western-style chef’s knife. It was developed in the 1870s, during the Meiji Restoration. Japan had recently ended its policy of isolationism and had opened its borders to the West for the first time in 250 years. Fearful of being left behind in the global race for power, Japan began a process of industrialization and modernization, adopting Western ideas at a rapid clip. Western influence could suddenly be seen in every aspect of Japanese life, extending even to the foods people began to eat.
Roughly translated, the word “gyuto” means “cow sword” (gyu = cow/beef, to = sword). Prior to the Meiji Restoration, beef was considered taboo in Japanese society. But as Josh Donald of Bernal Cutlery explains in Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques (2018), this changed under Western influence. In an effort to emulate their more modern, industrialized Western neighbors, Japanese people began eating beef, hoping it would give them the power they felt they lacked. You could say that the gyuto was developed to slice that beef—after all, Japanese cutlery is more specialized and task-specific than Western-style cutlery, with dedicated knives for cutting vegetables (usuba and nakiri), filleting and breaking down fish (deba), or slicing sashimi (yanagi). But as Donald explains, the reference to beef in the word “gyuto” is probably more metaphorical than literal: “[It] was named and marketed to evoke brawn and to answer that national yearning for muscularity and strength” that beef (and the Westerners who ate it) connoted.
In practice, the gyuto is probably the closest thing to an all-purpose knife that you can find within Japanese cutlery.
How Is a Gyuto Different from a Western-Style Chef’s Knife?
While the gyuto takes its inspiration from the Western-style chef’s knife, there are critical differences between the two knives. The line between Western and Japanese knives has blurred somewhat over the last few decades, but certain distinctions remain.
- Weight: Gyuto (the noun is both singular and plural) are generally lighter than Western-style chef’s knives. The knives in our lineup ranged from about 3 to about 6 ounces, compared with about 4 to 9 ounces in our chef’s knife lineup.
- Blade Design: Gyuto blades are typically thinner from spine to edge and narrower in shape than Western-style chef’s knives. Like most Japanese knives, gyuto lack a bolster—the thick band of metal between the handle and the main section of the blade that Western-style chef’s knives traditionally have. And the edge of the gyuto blade runs in a relatively straight line, whereas Western-style chef’s knife edges are often more curved.
- Blade Material: Gyuto blades are usually made from harder steels than Western-style chef’s knives. The gyuto in our lineup have Rockwell hardness ratings (the standard measurement of material hardness, with higher numbers indicating harder materials) ranging from 58 to 65. By contrast, the Western-style chef’s knives we’ve tested have Rockwell hardness ratings of about 55 to 58.
- Blade and Edge Shape: Both gyuto and Western-style chef’s knife blades are double beveled, meaning that the edge of the blade is ground at an angle on both sides. But the bevel in many gyuto blades is asymmetrical, not symmetrical, as it is with Western-style chef’s knives. Instead of being cut to the same angle, the two sides of a gyuto bevel are often cut at different angles, with the inner angle (the angle closer to the center of the cutting board, which is usually the left-hand angle) being smaller and steeper. With gyuto, the level of asymmetry is expressed in terms of a ratio: 70/30, 80/20, and even 90/10 bevels are possible. The bigger the ratio, the greater the asymmetry. The faces of the gyuto blade—the vertical surfaces extending upward from the bevel—can also be ground at asymmetrical angles. Historically, this asymmetry was used to make the gyuto cut more precisely. And, as Donald told us, it helps the blade hug the food more closely so that you can make very fine, even slices instead of wedging into the food as you might with a symmetrical double-beveled knife.
There are two important consequences of these design differences.
- Gyuto are a bit more fragile. Because gyuto blades are thinner and made from harder metal, they’re less forgiving and can chip easily. Consequently, you need to use them slightly differently than you might a Western-style chef’s knife. Avoid moving the blade laterally (from side to side) or making cuts with a lot of downward force, as either action can make the blade chip or crack. This means no scraping, no twisting, no cutting through frozen foods or bone, no rocking the blade to mince herbs, and no cutting dense foods such as butternut squash, since your blade can wiggle or land on the board too heavily during these tasks and become damaged. Instead, the gyuto is best for tasks where you can use simple push or pull cuts to slice or dice.
- Lefties may struggle with some gyuto. Asymmetrical gyuto blades are typically produced for righties, with a larger edge angle on the right side of the blade. This means that more force is directed toward the left as you cut, steering the blade in that direction. Righties usually won’t notice this at all because this movement mimics the natural drift of their hands and knife; that leftward force curves the blade inward slightly, helping the knife snuggle up to the food as it cuts. But as Kei Kawamoto-Kales of Korin told us, lefties using some right-handed gyuto may find themselves fighting that leftward force a bit while they cut. For them, the knife will seem to kick outward on certain tasks, not inward, making it feel hard to control. Knives and experiences vary, however. Some of our lefty testers had more trouble with certain asymmetrical-bevel knives than others, and other testers didn’t notice a problem with some knives at all. Fortunately, our lefty testers were united on the gyuto they found easiest to use; it’s one of our co-winners.
Why You Should Get a Gyuto
At their best, gyuto are extremely sharp and capable, making for exceptionally keen, agile cutting. And gyuto’s light weight means that they are incredibly easy to wield, even for long periods. Both righties and lefties were impressed by the knives in our lineup. “I feel like they’re actually making me cut better,” one tester said. If you’re willing to be a little more protective of your knife, a gyuto can be a superb option for your main blade.
What to Consider
For this review, we tested gyuto with 210-millimeter (8.2-inch) blades, the size we’ve found to be best for most home cooks. There were no duds; we recommend every knife we tested, many of them highly. Ultimately, our rankings came down to very slight distinctions in sharpness, performance, and comfort. As with most high-quality knives, what’s best for you depends on a few points of mostly personal preference.
- Stainless Steel versus Carbon Steel: Stainless steel alloys (metal combinations) are less likely to rust, and so they are easier to care for than carbon-steel alloys, which must be wiped dry from time to time during use to prevent rust from forming. Proponents of carbon-steel knives say that their blades are easier to hone and sharpen to a fine edge and that they keep that fine edge longer. Many people prefer the feel of carbon-steel knives and enjoy both the care required and the way the blade’s appearance changes over time, reflecting years of use. Still, the exact characteristics of any type of steel depend not only on the the specific alloy that’s used but also on a host of other factors, including the way it’s forged and the temperature at which the metal is treated. Some carbon-steel knives are softer or tougher than others, and some stainless knives take edges better than some carbon-steel knives.
- Western-Style versus Traditional Japanese Handles: Japanese knives can have two different types of handles. Western-style (yo-) handles are shorter and heavier and have a shape that’s meant to mold to your hand; they can be made from plastic or wood. Japanese-style (wa-) handles are generally longer, lighter, and made from wood; they can have a more cylindrical, hexagonal, or even octagonal shape. One type isn’t better than the other; consult our full guide to knife handles to determine which is right for you.
- Weight: All the gyuto we tested are relatively lightweight, but some have a little more heft than others. The heavier the knife, the more power it has, allowing gravity to do more of the work when you slice. But heavier knives can fatigue your hand a bit more than lighter knives, which can feel especially effortless to wield.
- Spine Thickness: In general, gyuto have relatively thin spines, so they glide through food easily. Thicker spines can give the blade a little more downward power as you cut but can sometimes wedge into food a bit more and get stuck.
- For Lefties: Symmetrical Blades, Left-Handed Gyuto, or Smaller Asymmetry Ratios: Lefties will have the most success with gyuto that have symmetrical edge angles or are designed specifically for lefties. Failing that, lefties should generally look for standard (right-handed) gyuto with smaller asymmetry ratios of about 70/30 or 60/40; our lefty user testers usually found these easier to use. (They more frequently struggled with blades that had higher ratios of 80/20 and 90/10.) Some knife shops, including Korin, offer services to convert right-handed gyuto for lefties; one of our lefties confirmed that this made our co-winning gyuto by Masamoto even easier and more pleasant to use. As with any knife, we highly recommend trying before buying; this is the only failproof way to know that the knife you choose works well for you.
The Tests
- Slice tomatoes
- Dice onions
- Julienne peppers
- Brunoise carrots
- Slice greens
- Slice steaks
- Evaluate sharpness using industrial sharpness-testing machine at beginning and end of testing
How We Rated
- Sharpness: We rated the blades on how sharp they were and how well they retained their edge over the course of testing.
- Blade: We evaluated the design of the blade and how it contributed to the knife’s ability to cut foods evenly and precisely.
- Handle: We evaluated the design of the handle and how comfortable it was for hands of different sizes to hold and grip.
FAQs
It depends. If your gyuto has a symmetrical bevel, you can sharpen it using a conventional electric knife sharpener or by hand using a whetstone. If your gyuto has an asymmetrical bevel, however, you’ll need to either sharpen it by hand using a whetstone or send it to a knife shop with sharpening services that specialize in Japanese knives, such as Korin or Bernal Cutlery. When sharpening an asymmetrical bevel at home, the rule of thumb is to consider the asymmetry ratio. If your knife has 70/30 asymmetry, you should spend about 70 percent of your time sharpening the side with the wider (larger) angle that does most of the cutting and about 30 percent of your time sharpening the steeper (smaller) angle. You don’t need to be too strict about the number of strokes you use to sharpen each side, though—an approximate measure should be fine. Also, as Josh Donald of Bernal Cutlery told us, it may not be possible to maintain the exact angles that the knife came with, as the small angles can be very small and hard to reestablish. He recommends consistently using the same angles you’re comfortable with—whatever it takes to ensure that the face of the bevel itself stays flat so that you form a V-shape, not a U-shape, which won’t cut well.
No. As knife shops and manufacturers made clear to us, you should not attempt to transform asymmetrical bevels into symmetrical ones. Gyuto blades are designed to be asymmetrical or symmetrical for good reasons—so that they handle and cut in specific ways. Because blades with asymmetrical bevels often have asymmetrical faces (vertical surfaces), too, simply changing the bevel won’t necessarily be sufficient to make an asymmetrical gyuto perform like a symmetrical one. Instead, the knife will feel off-balance and be harder to control. Bottom line: Don’t do it.
No, not quite. The numbers in the ratio don’t actually represent specific edge angles. Instead, they represent the percentage of the total angle that each bevel comprises; a symmetrical knife, for example, would have a ratio of 50/50. So, if you have a gyuto with a total edge angle of 30 degrees and 70/30 asymmetry, the wider (outside) angle will be about 21 degrees and the smaller (inner) angle will be 9 degrees. In reality, however, it’s rare to know what the total edge angle is, so the ratio is mostly useful for two things. First, it tells you approximately how much work to put in when sharpening each side of the bevel (see above). And second, it can serve as a slight warning to lefties who want to use right-handed gyuto; we’ve found that the steeper the ratio, the harder the knife often is for lefties to use.
Unfortunately, no. As Vincent Lau, Korin’s master sharpener, explained, it’s possible to convert right-handed gyuto that have only asymmetrical bevels; he simply regrinds the edge slightly so that the angles are reversed. It’s impossible to convert right-handed gyuto that have both asymmetrical bevels and faces (vertical surfaces). Doing so would require a lot of work to regrind the entire knife, and would fundamentally alter the geometry of the blade in a way that would render the original design irrelevant.
Yes and no. You can do some of the work of breaking down a chicken into parts with any Japanese knife as long as you’re careful—basically, you can do anything that doesn’t involve cutting through bone or wiggling the blade from side to side. In fact, the gyuto’s thin, narrow blade is great for getting between joints, as you do to remove legs and wings, or to separate drumsticks from thighs. For removing the backbone of a chicken, we always recommend using kitchen shears. To slice through the breastbone and split chicken breasts, we’d recommend using a Western-style chef’s knife or cleaver. (In Japanese cutlery, these heavier butchering tasks would be handled by a honesuki, a specialized chicken-specific knife with a thick spine.)
Everything We Tested
Good 3 Stars out of 3.
Fair 2 Stars out of 3.
Poor 1 Star out of 3.
Highly Recommended
- Sharpness
- Blade
- Handle
Co-winnerHitohira FJ 210mm Gyuto VG10 Ho
This knife wowed almost everyone who tried it. One of the lightest and sharpest gyuto we tested, it was incredibly easy to wield and cut foods of all kinds effortlessly—it felt to many testers as if carrots and onions fell away at the merest touch of the blade. And its long traditional Japanese handle was comfortable for testers of different hand sizes to hold. Because the bevel is asymmetrical, lefties should try before purchasing. While one of our lefties had no trouble with it, another found it trickier to use.
Model Number: n/aHandle Material: Ho wood and buffalo horn ferruleBlade Material: Mono VG-10 stainless steelWeight: 4 ozBevel: 80/20Handle Type: JapaneseHandle Length: 5 inSpine Thickness: 1.9 mmPrice at Time of Testing: $210.00
- Sharpness
- Blade
- Handle
This knife wowed almost everyone who tried it. One of the lightest and sharpest gyuto we tested, it was incredibly easy to wield and cut foods of all kinds effortlessly—it felt to many testers as if carrots and onions fell away at the merest touch of the blade. And its long traditional Japanese handle was comfortable for testers of different hand sizes to hold. Because the bevel is asymmetrical, lefties should try before purchasing. While one of our lefties had no trouble with it, another found it trickier to use.
Model Number: n/aHandle Material: Ho wood and buffalo horn ferruleBlade Material: Mono VG-10 stainless steelWeight: 4 ozBevel: 80/20Handle Type: JapaneseHandle Length: 5 inSpine Thickness: 1.9 mmPrice at Time of Testing: $210.00
- Sharpness
- Blade
- Handle
Co-winnerMasamoto Sohonten VG Gyuto 8.2"
Testers loved this sleek, ultrasharp knife, which sliced through every food as if through butter. It’s got a little more heft to it than its co-winner, conferring a little more power with every cut, though it’s still relatively light enough to use comfortably for long periods. Its Western handle was easy for hands of all sizes to hold. Even lefties loved it—one tester didn’t encounter any issues with its asymmetrical, right-handed blade, and another noticed just the slightest pulling to the left and didn’t find it to be a deal breaker. If you’re a lefty and concerned about this issue, however, note that this knife can also be converted for left-handed use at Korin; the lefty tester who’d noticed the slight pulling found that this conversion completely eliminated the issue.
Model Number: n/aHandle Material: POM (Polyacetyl resin)Blade Material: Hyper Molybdenum-Vanadium stain-resistant steelWeight: 6.3 ozBevel: 70/30Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.7 inTotal: 9/9Price at Time of Testing: $226.00
- Sharpness
- Blade
- Handle
Testers loved this sleek, ultrasharp knife, which sliced through every food as if through butter. It’s got a little more heft to it than its co-winner, conferring a little more power with every cut, though it’s still relatively light enough to use comfortably for long periods. Its Western handle was easy for hands of all sizes to hold. Even lefties loved it—one tester didn’t encounter any issues with its asymmetrical, right-handed blade, and another noticed just the slightest pulling to the left and didn’t find it to be a deal breaker. If you’re a lefty and concerned about this issue, however, note that this knife can also be converted for left-handed use at Korin; the lefty tester who’d noticed the slight pulling found that this conversion completely eliminated the issue.
Model Number: n/aHandle Material: POM (Polyacetyl resin)Blade Material: Hyper Molybdenum-Vanadium stain-resistant steelWeight: 6.3 ozBevel: 70/30Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.7 inTotal: 9/9Price at Time of Testing: $226.00
- Sharpness
- Blade
- Handle
Kohetsu Blue #2 Nashiji Gyuto 210mm
Buy at Chef Knives To Go
If you’re looking for a carbon-steel gyuto, this is a fantastic option. Clad in stainless steel to reduce maintenance, this gyuto has a gorgeous finish that resembles the skin of an Asian pear. But it wasn’t just looks that made this knife a favorite; it was also beautifully sharp and a pleasure to use. Despite having a relatively thick spine and heavy weight, this knife never felt clumsy or awkward; it was powerful and agile at the same time. And with a symmetrical bevel, it didn’t pose a problem for lefties. Its Japanese-style walnut handle was a touch long for some users at first, but most got used to it over time.
Model Number: SAN-G210Handle Material: WalnutBlade Material: Hitachi Blue #2 Nashiji (carbon) steel, clad in stainless steelWeight: 6.3 ozBevel: 50/50 (12° edge angle)Handle Type: JapaneseHandle Length: 5.25 inSpine Thickness: 2.4 inPrice at Time of Testing: $140.00
Buy at Chef Knives To Go
- Sharpness
- Blade
- Handle
If you’re looking for a carbon-steel gyuto, this is a fantastic option. Clad in stainless steel to reduce maintenance, this gyuto has a gorgeous finish that resembles the skin of an Asian pear. But it wasn’t just looks that made this knife a favorite; it was also beautifully sharp and a pleasure to use. Despite having a relatively thick spine and heavy weight, this knife never felt clumsy or awkward; it was powerful and agile at the same time. And with a symmetrical bevel, it didn’t pose a problem for lefties. Its Japanese-style walnut handle was a touch long for some users at first, but most got used to it over time.
Model Number: SAN-G210Handle Material: WalnutBlade Material: Hitachi Blue #2 Nashiji (carbon) steel, clad in stainless steelWeight: 6.3 ozBevel: 50/50 (12° edge angle)Handle Type: JapaneseHandle Length: 5.25 inSpine Thickness: 2.4 inPrice at Time of Testing: $140.00
- Sharpness
- Blade
- Handle
Misono UX10 Gyuto 8.2"
This gyuto impressed everyone who tried it. Its sharp, sleek blade cut effortlessly through every food, and its light weight made it easy to lift and maneuver even for marathon prep sessions. Its smooth Western-style handle is a little longer than some, making it a great option for even larger-handed users. Our one tiny quibble? The tang (the part of the blade that sits inside the handle) sticks out slightly from the handle and is a little rough, making it a bit less comfortable to hold than some.
Model Number: n/aHandle Material: Composite woodBlade Material: Swedish Stain Resistant SteelWeight: 5.6 ozBevel: 70/30Handle Type: WesternHandle Length: 4.75 inSpine Thickness: 1.8 inPrice at Time of Testing: $159.36
- Sharpness
- Blade
- Handle
This gyuto impressed everyone who tried it. Its sharp, sleek blade cut effortlessly through every food, and its light weight made it easy to lift and maneuver even for marathon prep sessions. Its smooth Western-style handle is a little longer than some, making it a great option for even larger-handed users. Our one tiny quibble? The tang (the part of the blade that sits inside the handle) sticks out slightly from the handle and is a little rough, making it a bit less comfortable to hold than some.
Model Number: n/aHandle Material: Composite woodBlade Material: Swedish Stain Resistant SteelWeight: 5.6 ozBevel: 70/30Handle Type: WesternHandle Length: 4.75 inSpine Thickness: 1.8 inPrice at Time of Testing: $159.36
- Sharpness
- Blade
- Handle
Togiharu Virgin Carbon Steel Gyuto 8.2"
The Western-style plastic handle on this carbon-steel gyuto was similar to several others in this testing, smooth and comfortable for hands of all sizes to hold. Some testers really liked the knife’s slightly heavier weight, which conferred power to cuts and made it feel solid and authoritative. Its blade was sharp and capable, though it got a bit duller than others over the course of testing. It’s a good option for righties who want a traditional carbon-steel gyuto, but because of its blade asymmetry, our lefties struggled to use it; we recommend having it converted for left-handed use by its retailer, Korin.
Model Number: n/aHandle Material: POM (Polyacetyl resin)Blade Material: Virgin carbon steelWeight: 6.3 ozBevel: 70/30Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.7 inPrice at Time of Testing: $149.50
- Sharpness
- Blade
- Handle
The Western-style plastic handle on this carbon-steel gyuto was similar to several others in this testing, smooth and comfortable for hands of all sizes to hold. Some testers really liked the knife’s slightly heavier weight, which conferred power to cuts and made it feel solid and authoritative. Its blade was sharp and capable, though it got a bit duller than others over the course of testing. It’s a good option for righties who want a traditional carbon-steel gyuto, but because of its blade asymmetry, our lefties struggled to use it; we recommend having it converted for left-handed use by its retailer, Korin.
Model Number: n/aHandle Material: POM (Polyacetyl resin)Blade Material: Virgin carbon steelWeight: 6.3 ozBevel: 70/30Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.7 inPrice at Time of Testing: $149.50
Recommended
- Sharpness
- Blade
- Handle
Morihei Hisamoto Hagane 210mm Gyuto SK Pakka Handle
The blade on this carbon-steel gyuto was not quite as jaw-droppingly sharp as those on higher-ranked models but was still plenty keen enough to make quick work of everything it touched. Its smooth, rounded plastic handle was easy to grip, though the shape of the butt limited the usable space and made it feel a touch short for large hands. Of note: We don’t recommend this knife for lefties; both our lefty testers struggled to control the highly asymmetrical blade.
Model Number: n/aHandle Material: PakkawoodBlade Material: Mono SK high carbon steelWeight: 5.7 ozBevel: 90/10Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.9 mmPrice at Time of Testing: $170.00
- Sharpness
- Blade
- Handle
The blade on this carbon-steel gyuto was not quite as jaw-droppingly sharp as those on higher-ranked models but was still plenty keen enough to make quick work of everything it touched. Its smooth, rounded plastic handle was easy to grip, though the shape of the butt limited the usable space and made it feel a touch short for large hands. Of note: We don’t recommend this knife for lefties; both our lefty testers struggled to control the highly asymmetrical blade.
Model Number: n/aHandle Material: PakkawoodBlade Material: Mono SK high carbon steelWeight: 5.7 ozBevel: 90/10Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.9 mmPrice at Time of Testing: $170.00
- Sharpness
- Blade
- Handle
Best BuyKanetsugu AUS-8A Stainless Gyuto 210mm
The least expensive gyuto in our lineup is a great value knife. Both righties and lefties were impressed at how well it performed, nimbly slicing and dicing foods of all types. The lightest gyuto we tested, it was amazingly easy to wield for longer stints. It’s just a little less razor-sharp than higher-ranked models, and its lower price point shows in its rough, unfinished-feeling wood handle, which some testers found less pleasant to grip.
Model Number: SKT-2005Handle Material: WalnutBlade Material: AUS-8A stainless steelWeight: 3.8 ozBevel: 50/50 (12° edge angle)Handle Type: WesternHandle Length: 4.6 inSpine Thickness: 1.5Price at Time of Testing: $49.95
- Sharpness
- Blade
- Handle
The least expensive gyuto in our lineup is a great value knife. Both righties and lefties were impressed at how well it performed, nimbly slicing and dicing foods of all types. The lightest gyuto we tested, it was amazingly easy to wield for longer stints. It’s just a little less razor-sharp than higher-ranked models, and its lower price point shows in its rough, unfinished-feeling wood handle, which some testers found less pleasant to grip.
Model Number: SKT-2005Handle Material: WalnutBlade Material: AUS-8A stainless steelWeight: 3.8 ozBevel: 50/50 (12° edge angle)Handle Type: WesternHandle Length: 4.6 inSpine Thickness: 1.5Price at Time of Testing: $49.95
- Sharpness
- Blade
- Handle
Naozumi Nihonkou 210mm Gyuto
One of the less expensive knives in our lineup, this carbon-steel gyuto was a pleasure to use, with a sharp blade that dispatched all tasks well, if not quite as nimbly as higher-ranked models. Its plastic handle was smooth and mostly comfortable to hold, though a few small-handed users found it a little thick and thus a touch harder to wrap their hands around. Despite its blade asymmetry, our lefties found this knife easy to use.
Model Number: n/aHandle Material: PakkawoodBlade Material: SK Tool Steel (carbon steel)Weight: 6.0 ozBevel: 80/20Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.9 inPrice at Time of Testing: $78.00
- Sharpness
- Blade
- Handle
One of the less expensive knives in our lineup, this carbon-steel gyuto was a pleasure to use, with a sharp blade that dispatched all tasks well, if not quite as nimbly as higher-ranked models. Its plastic handle was smooth and mostly comfortable to hold, though a few small-handed users found it a little thick and thus a touch harder to wrap their hands around. Despite its blade asymmetry, our lefties found this knife easy to use.
Model Number: n/aHandle Material: PakkawoodBlade Material: SK Tool Steel (carbon steel)Weight: 6.0 ozBevel: 80/20Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.9 inPrice at Time of Testing: $78.00
- Sharpness
- Blade
- Handle
Mac Chef’s Knife 8½”, Chef Series
Buy at AmazonLightweight, with a comfortable Western-style plastic handle similar to several others in our lineup, this gyuto was easy to hold and use for long periods. And because the blade’s bevel is symmetrical, lefties and righties could use it. It just wasn’t quite as sharp straight out of the box as most of the other models, and if anything, its blade was a touch too thin, flexing and bending slightly when it cut through large foods.
Model Number: HB-85Handle Material: PakkawoodBlade Material: Proprietary stain-resistant alloy with high carbon, low chromiumWeight: 4.8 ozBevel: 50/50 (15° edge angle)Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.5 mmPrice at Time of Testing: $77.00
- Sharpness
- Blade
- Handle
Lightweight, with a comfortable Western-style plastic handle similar to several others in our lineup, this gyuto was easy to hold and use for long periods. And because the blade’s bevel is symmetrical, lefties and righties could use it. It just wasn’t quite as sharp straight out of the box as most of the other models, and if anything, its blade was a touch too thin, flexing and bending slightly when it cut through large foods.
Model Number: HB-85Handle Material: PakkawoodBlade Material: Proprietary stain-resistant alloy with high carbon, low chromiumWeight: 4.8 ozBevel: 50/50 (15° edge angle)Handle Type: WesternHandle Length: 4.5 inSpine Thickness: 1.5 mmPrice at Time of Testing: $77.00
*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.
Reviews You Can Trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!
The Expert
byMiye Bromberg
Senior Editor, ATK Reviews
Miye is a senior editor for ATK Reviews. She covers bread, booze, and blades.
Miye Bromberg is a senior editor for ATK Reviews. Areas of specialization include bread, booze, and blades. A native of New York, she now lives in Kentucky, where she spends her free time thinking about film, tending her garden, and traveling long distances to eat dosas.
