Gyutos 270-300mm

Gyuto knives are basically the Japanese version of a western chef knife with a few minor modifications. First, most Gyutos do not have a traditional Western bolster that runs down the base of the heel. Some also have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of thinner, harder steel which many professionals like because the knives can be sharpened to a steeper, sharper edge and the knives don't wedge through food as much because the blade doesn't push through food as much as thicker knives.