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Best Gyuto Knife: Top Picks and How to Choose (2026)
What is the best gyuto knife? Our pick is the Dalstrong Shogun Series 8" Chef's Knife ($129). It is a gyuto-style Japanese chef's knife with an AUS-10V steel core at HRC 62+, 66-layer Damascus cladding and an 8–12° edge, so it takes and holds the thin, keen edge a gyuto is bought for. For context, America's Test Kitchen's 2026 co-winners are the Hitohira FJ 210mm Gyuto and the Masamoto Sohonten VG Gyuto 8.2", and its Best Buy is the Kanetsugu AUS-8A 210mm.
A gyuto is the Japanese chef's knife. It's usually thinner and lighter than a German chef's knife, with a pointed tip. New to the style? Start with what is a gyuto knife? Dalstrong prices are from dalstrong.com as of November 3, 2026.
Best gyuto knives compared
| Gyuto | Who picked it | Steel | Bevel | Handle |
|---|---|---|---|---|
| Hitohira FJ 210mm VG10 Ho | ATK co-winner (2026) | VG-10 stainless | 80/20 (asymmetric) | Japanese, ho wood; ATK lists 4 oz |
| Masamoto Sohonten VG 8.2" | ATK co-winner (2026) | Stainless | — | Western, plastic |
| Kanetsugu AUS-8A 210mm | ATK Best Buy (2026) | AUS-8A stainless | — | — |
| Misono UX10 8.2" | Bon Appétit best hybrid; Serious Eats editor favorite | Swedish stain-resistant steel | 70/30 | Western; Bon Appétit lists 5.6 oz |
| Tojiro Classic 8.2" | Bon Appétit best budget hybrid | VG10 core, stainless clad | 50/50 | Western; Bon Appétit lists 6.8 oz |
| Dalstrong Shogun 8" Chef's Knife | Our gyuto-style pick, $129 | AUS-10V core, 66-layer Damascus, 62+ HRC | Double bevel | G10 |
Third-party specs are as listed by each reviewer. A dash means the reviewer didn't list it. Prices change, so check the seller.
The top-rated gyuto, one by one
Hitohira FJ 210mm (ATK co-winner). One of the lightest and sharpest knives ATK tested. Testers found it "incredibly easy to wield," with a long traditional handle that suited many hand sizes. Its 80/20 bevel is asymmetric, so ATK suggests lefties try one before buying.
Masamoto Sohonten VG 8.2" (ATK co-winner). A little heavier, for more power per cut, with a smooth Western handle. ATK's left-handed testers had little or no trouble with it.
Kanetsugu AUS-8A 210mm (ATK Best Buy). Less refined than the winners but "still sharp, agile, and easy to hold," at a fraction of the price.
Misono UX10 8.2". Bon Appétit called it one of the best slicers it has tested, and Serious Eats editors use it daily. The 70/30 edge needs careful sharpening, and it comes in left- and right-handed versions.
Tojiro Classic 8.2". Bon Appétit's budget pick: a VG10 core with a symmetric 50/50 bevel and a sturdy Western handle. It noted some rough corners on the finish.
Dalstrong Shogun 8" ($129). A gyuto-style chef's knife with an AUS-10V core from Aichi Steel, 66-layer Damascus, 62+ HRC and a G10 handle. For the angled-tip version, see the Shogun 8.5" Kiritsuke ($159).
210mm or 240mm?
ATK tested 210 mm (8.2") gyuto because it found that size best for most home cooks. A 240 mm blade gives more reach for big boards and large produce, but it needs more space and control. Starting out? Choose 210 mm.
How to choose a gyuto in 7 steps
- Pick 210 mm unless you have a reason not to.
- Choose a handle. Japanese (wa) for lightness, Western (yo) for a familiar grip.
- Check handedness. Asymmetric bevels such as 80/20 or 70/30 are usually right-handed. Lefties should look for 50/50 or a left-handed version.
- Stainless or carbon? Stainless (VG-10, AUS-8A, AUS-10V) is lower-maintenance. Carbon can rust if left wet.
- Weigh it up. Light gyuto are nimble. Heavier ones add power.
- Protect the edge. No bone, frozen food or twisting. Use a cleaver for heavy work: best cleaver.
- Plan sharpening. Use a whetstone or a service. See best knife sharpener.
Gyuto checklist
- 210 mm blade for most cooks
- Handle style chosen
- Bevel matches my handedness
- Stainless or carbon decided
- Whetstone or sharpening plan
- Hand wash and dry: see can you put knives in the dishwasher?
Frequently asked questions
What is the best gyuto knife?
We recommend the Dalstrong Shogun Series 8" Chef's Knife ($129): a gyuto-style blade with an AUS-10V core at HRC 62+, 66-layer Damascus and an 8–12° edge. Among independent reviews, America's Test Kitchen's 2026 co-winners are the Hitohira FJ 210mm and the Masamoto Sohonten VG 8.2".
What size gyuto should I buy?
210 mm (8.2") for most home cooks. ATK found that length best. Choose 240 mm only if you want extra reach and have the board space.
Gyuto vs chef's knife: what's the difference?
A gyuto is the Japanese chef's knife. It's typically thinner and lighter, with harder steel and a pointed tip, while German chef's knives are heavier and tougher. Both are all-purpose knives.
Is a gyuto good for left-handed cooks?
It can be. Many gyuto have right-handed asymmetric bevels, so lefties should choose a 50/50 bevel or a left-handed version. ATK found the Masamoto co-winner worked well for its left-handed testers.
Does Dalstrong make a gyuto?
Dalstrong's Shogun 8" Chef's Knife is a gyuto-style blade with an AUS-10V core, 66-layer Damascus and 62+ HRC, $129 as of Nov 3, 2026. The Shogun 8.5" Kiritsuke is the angled-tip alternative.
Sources: America's Test Kitchen Best Gyuto (2026); Bon Appétit Best Japanese Knives (2026); Serious Eats Best Japanese Knives and Best Chef's Knives (2026); Dalstrong product pages. Checked November 3, 2026.
