Choosing between a gyuto and a kiritsuke—two iconic Japanese knives. From blade design and steel types to ease of use and sharpening, learn which knife fits your skill level and kitchen needs, whether you seek versatility or precision craftsmanship.
Blade Design & Edge
When comparing the gyuto and kiritsuke, the first thing to look at is the blade design and the edge.
The kiritsuke traditionally featured a single-bevel edge, designed as a hybrid between the yanagiba (for slicing fish) and the usuba (for cutting vegetables). With its long, flat profile—typically between 240 mm and 330 mm—and its distinctive K-tip (a sharply angled reverse tanto tip), it was once a knife reserved only for the most experienced chefs. In fact, the kiritsuke’s dual-purpose design demanded such refined technique that it became a symbol of seniority and status in professional kitchens, customarily used only by the itamae (板前)—the head chef in a Japanese restaurant.
While the single-bevel kiritsuke still exists in traditional settings, modern kiritsuke knives are more commonly double-beveled, making them easier to handle, sharpen, and maintain. These double-bevel hybrids retain the iconic K-tip and flat edge but are made more versatile through modern metallurgy and geometry. With the use of advanced steels like SG2 or ZDP-189, today’s kiritsuke knives offer exceptional edge retention, durability, and precision, making them excellent multi-purpose chef's knives for slicing, push-cutting, and fine detail work.
Read more about Kiritsuke knives
The gyuto has a double-bevel edge, making it suitable for both left- and right-handed users. The edge is gently curved and ends in a pointed tip. Blade lengths typically range from 180 mm to 270 mm. The curvature and balance make the gyuto ideal for rocking, slicing, and chopping techniques. It's also much easier to sharpen and maintain than a traditional single bevel kiritsuke, especially for users with no advanced sharpening experience.
Steel Types and Handle Design
Another important factor when choosing between a gyuto and a kiritsuke is the steel type and handle design. Most kiritsuke knives are crafted from harder steels such as White (Shirogami) or Blue (Aogami) carbon steel, which hold a sharper edge but require more maintenance. These steels can rust if not properly cared for. In contrast, gyuto knives are available in a broader range of steels, including stainless options like ZDP-189, HAP-40, VG-10 or AUS-10, which are more forgiving and easier to maintain in a busy kitchen environment.
Handle types vary as well. Traditional kiritsuke knives often feature a wa-handle (Japanese handle), which is lighter and promotes better balance for precision tasks. Gyuto knives may have either a wa-handle or a Western-style handle (yo-handle), which adds weight and may feel more familiar to Western-trained chefs.
User Skill Level
The single kiritsuke carries a certain prestige in Japanese kitchens. Traditionally, only executive chefs were allowed to use it, and for good reason. The knife requires precise control and technique. Because of its flat edge and unique tip, incorrect use can damage the blade or lead to poor cuts. It's not recommended for beginners.
The gyuto, on the other hand, is made for everyone—from complete beginners to seasoned professionals. Its forgiving edge and comfortable handling make it ideal for cooks just starting to explore Japanese kitchen knives. The balance, versatility, and ease of maintenance make the gyuto a top choice for everyday kitchen use.
That said, modern double-bevel kiritsuke knives function similarly to the gyuto. Both are multi-purpose chef’s knives capable of handling a wide range of tasks—from slicing meat and chopping vegetables to precision cuts. The choice between the two often comes down to personal preference in profile and tip shape: the gyuto has a gently curved belly suited to rocking cuts, while the kiritsuke offers a flatter edge and more aggressive K-tip for push-cutting and fine detail work.
Best Use Cases
Each knife serves a specific function in the kitchen.
The kiritsuke excels at precision work. It’s the go-to tool for slicing fish, cutting vegetables with accuracy, and executing decorative or intricate presentations. Its long flat edge allows for clean, straight cuts, making it especially useful in dishes that require perfect form and detail.
The gyuto is the workhorse of the kitchen. It handles everything from slicing meat and chopping vegetables to dicing herbs. The curved edge supports a rocking motion, and the pointed tip helps with detail work. If you're looking for one knife to handle 90% of kitchen tasks, the gyuto is the better fit.
Edge Retention and Sharpening
Sharpening a kiritsuke—especially a single-bevel version—requires whetstone skills and a good understanding of the blade’s geometry. Improper sharpening can destroy its cutting performance. If you're committed to using a kiritsuke, investing time in learning proper sharpening or using professional services is a must.
The gyuto is more forgiving. Most home users can learn to sharpen it using a basic waterstone setup. And because it's double-beveled, the process is simpler and less risky.
Cost Availability
There’s a clear price and accessibility difference between these two types.
The kiritsuke is generally more expensive due to the craftsmanship involved in making it. It’s also less commonly found in general retail stores. Left-handed versions are even rarer and may need to be custom ordered. Because it's considered a specialty knife, availability can be limited.
The gyuto is far more accessible and comes in a wide price range. Whether you're a home cook on a budget or a chef looking for a premium blade, you can find a gyuto that fits your needs. These knives are widely available in both physical stores and online platforms.
Which Knife Is Right for You: Pros and Cons
In summary, the Gyuto is an excellent all-purpose knife suitable for a wide range of kitchen tasks and skill levels. The double-bevel Kiritsuke offers precision and a unique design, making it a great choice for those looking to perform detailed work and push-cutting techniques.
| Feature | Gyuto | Double-Bevel Kiritsuke | Single-Bevel Kiritsuke |
|---|---|---|---|
| Edge Profile | Curved (belly) | Flat | Flat |
| Tip Design | Pointed | K-tip (reverse tanto) | K-tip (reverse tanto) |
| Bevel | Double | Double | Single |
| Cutting Techniques | Rocking, slicing, chopping | Push-cutting, slicing, precision work | Push-cutting, slicing, intricate detail work |
| Ease of Use | Beginner-friendly | Intermediate to advanced | Advanced only; requires experience |
| User | All skill levels | Skilled home cooks and professionals | Traditionally reserved for head chefs (itamae) in Japanese kitchens |
| Common Materials | Stainless, carbon, SG2 | Stainless, carbon, SG2, ZDP-189 | White steel, Blue steel (carbon); hand-forged single bevel |
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Where to Buy: SharpEdge Shop You can find both gyuto and kiritsuke knives at SharpEdge Shop, along with many other Japanese kitchen knives. At SharpEdge, we understand that a knife is the most essential tool in any kitchen. The right size, steel, handle, and sharpness turn the knife into an extension of your arm. Japanese chefs often refer to the concept of Jinba Ittai 人馬一體—"person and horse as one body". It reflects a complete harmony between the cook and their knife. When your tool works with you, your focus on food deepens, and the result improves. SharpEdge is more than a knife shop. We offer high-performance blades and practical education for food lovers and professional chefs alike. Our mission is to make sure everyone achieves their personal Jinba Ittai. Whether you're starting out with a gyuto or stepping up to a kiritsuke, we’ve got the knife—and the knowledge—to support your craft. |
