The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.

The core of the blade is in VG-10, a high-end steel, and is covered by 71 damascus layers of chrome and nickel. This knife is capable of supporting very precise grinding while maintaining its edge much longer than common steels. 

The occidental style handle is in rosewood and shaped for the best possible grip.