Gyuto Vs Chef’s Knife: Which One Is Better?

By Ryan Leavitt •  Updated: 07/19/21 •  7 min read

The Chef’s Knife and the Gyuto have always been pitted against each other because, except for their origins, they practically have the same appearance and, more importantly, function.

Unknown to a lot of people, the history of the Japanese blade is closely linked to the standard Western one, hence the striking similarities. That’s why choosing which to get all boils down to which feels good in your hand.

Here are some of the most salient features of these two versatile knives:

 GyutoChef’s Knife


Slicer, Chopper, Mincer, etc.



Slicer, Chopper, Mincer, etc.

Kinds of Food to CutMeat, Fish, Fresh ProduceMeat, Fish, Fresh Produce
Blade ProfileStraight Spine


Belly curves halfway up

90-degree heel

Low Pointy Tip

Straight Spine


Curved Belly

Slanted Heel

High Pointy Tip

Handle FormRound, Octagonal, Flat/StraightFlat/Straight

If you’d like to know more about these two must-have tools and would like to know which to get, read more below…

History Of The Gyuto

The gyuto has a fairly unique history.

They came about as a response to the Western demand for quality chef knives and the dying market for weapons like swords.

While the name is Japanese, the gyuto is actually inspired by the Western chef knives used for a bunch of different tasks in the kitchen.

In the past, Japanese bladesmiths were known for their incredibly strong and sharp blades that they would attach to weapons used in battle.

But as times changed, these bladesmiths used their skills and knowledge for a different purpose: to make kitchen knives.

So while gyuto knives will share the same general shape and use of a traditional Western chef knife, it still has qualities that remain uniquely Japanese.

But more on that later.

Related: Top rated gyuto knives for your money

History Of The Western Chef’s Knife

The history of the chef’s knife is pretty intricate and complicated.

History has seen many cultures and regions develop their own version of the chef’s knife independently since just about every culture has its unique culinary practices.

However, the modern Western chef’s knife can be traced back to 1773, when Peter Henkel began what would later become the dominant knife brand seen in most kitchens worldwide.

The knives made by Henkel in Solingen, Germany, are known for being heavy, tough, and very sharp.

This allowed it to be used for almost all kitchen cutting and slicing tasks.

The Japanese-style chef knife known as a gyuto was actually created as a response to these Western blades.

And while it might seem like they have fairly different histories, they do share similar beginnings.

Solingen, the city in Germany known today for making high-quality chef knives, was actually originally a city known for producing swords, just like with Japanese bladesmiths in Asia.

Gyuto Vs. Western Chef’s Knives – What’s The Difference?

The Edge

One of the primary differences between a Gyuto and a Western chef knife is the edge.

This is incidentally also one of the most important features of any blade.

A Western chef’s knife will typically be sharpened to an angle of roughly 17-20 degrees on both sides.

This is called a double-beveled edge, as it is sharpened to the same angle on both sides.

With this edge, users can slice and cut with the knife regardless of which hand they use.

On the flip side, a gyuto will typically be sharpened to an edge of 15-17 degrees, but only on one side.

This is called a single-beveled edge, generally the sharper option of the two, but it comes with a catch: it isn’t ambidextrous.

That means left-handed chefs and cooks will have to get knives sharpened for left-hand use and vice versa.

However, there are also many modern gyuto’s that are double beveled, meaning they are ambidextrous.

So, if you’re looking for a sharper knife out of the two, then it’s recommended to go for a gyuto over a standard Western chef knife.

The Steel

The next characteristic of these blades that we’ll be comparing is the steel used on the blades.

All knife brands and models will use different steel, so comparing the steel used by these two knives can be pretty tough.

Generally speaking, a gyuto will be made using harder steel than Western chef knives.

The steel used in a gyuto is generally high in carbon and very hard, which gives it much better edge retention.

And since these blades are sharpened to such a fine angle of 15 degrees, that’s a huge factor since re-sharpening these blades can be tough, especially if it’s your first time.

However, the downside of this is that these knives will be a bit more brittle and susceptible to chips and cracks than Western chef knives, so make sure to take excellent care of your gyuto if you choose to get one for your kitchen.

Western chef’s knives will use softer steel than a gyuto most of the time, which means the edge retention won’t be as good, but they will be more durable and withstand more abuse than a gyuto.

With all that being said, it’s important to remember that different brands and different models will use different steel.

So, it’s best practice to always research the specifications of a knife before buying.

Blade Profile

Another main difference between these two blades is the profile of the blade.

With a Western chef’s knife, the edge will slightly curve from the tip to the base.

This allows you to slice and cut without lifting the knife instead of using a rocking motion to get the job done.

On the other hand, Japanese gyuto knives will have a relatively straight edge.

This means that you will not be able to utilize a rocking motion when slicing and instead will have to use an up and down motion.

Each of these techniques has its own set of advantages and disadvantages, and usually, it boils down to a matter of preference that can differ from chef to chef.


A gyuto will typically have a traditional Japanese-style handle, typically made of wood but also synthetic materials.

These handles have an octagonal shape, while the end of the handle (closest to the blade) will have a wrap called a “kakumaki,” which is smooth and usually added for extra comfort.

Octagonal handles are also made to be lighter than Western ones, making them more comfortable to use for certain people.

Western chef knives utilize traditional smooth oval handles, usually made from wood, plastic, and synthetic materials.

Again, some chefs will find octagonal handles more comfortable, while others prefer oval ones.

It’s all up to one’s personal preference, so if you have the opportunity to try both, you should take it so that you can decide which one suits your style better.


As mentioned earlier, both of these knives are made for the same purposes.

They are designed to be an all-around tool chef can use to slice meat, vegetables, fruits, and just about any ingredients in the kitchen.

Which Is The Best Pick For My Kitchen?

When figuring out which chef knife you should pick for your kitchen, you should first consider your own cooking and cutting styles.

If you prefer a rocking motion, then a Western model would be your best bet, while for those who prefer picking the knife up and going up and down, a Japanese knife would be a good pick for you.

Western knives aren’t as sharp as Japanese ones, but they are also generally more durable.

Since both knives have their own pros and cons, it’s always best to understand your own needs in the kitchen before figuring out which one suits your style the best.


The gyuto and the chef’s knife are generally the same, although they differ slightly when looking at the details.

They are both designed as all-around workhorses for the kitchen, and a quality blade can make a huge difference whether you’re a professional chef or home cook.

So now that you know what their differences are exactly, the only thing left to do is choose which one suits your style the best!

Ryan Leavitt

Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.

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