The gyuto—or “cow sword”—is Japan’s versatile take on the Western chef’s knife, crafted in the late 19th century for slicing meats and vegetables alike. Lightweight and razor-sharp, it blends Japanese precision with Western adaptability, making it a staple in kitchens worldwide.
The Yamawaki 8A line is made of resilient 8A stainless steel and features a clean migaki finish. These knives are incredibly thin yet strong, offering excellent precision while remaining forgiving during use, making them a reliable tool for both beginners and experienced chefs.
Yamawaki Hamono Seisakusho, a family-run workshop founded in 1927 in Sakai, Japan, has been perfecting Japanese knife-making for nearly a century. The workshop produces knives under the brand name Yoshihiro, revered by chefs and enthusiasts worldwide, blending tradition with modern techniques. In addition to crafting these exceptional knives, Yamawaki actively educates future chefs and knife makers, helping to preserve Sakai’s cultural heritage while keeping Japanese knife-making relevant for today’s kitchens.
Hand wash and dry thoroughly immediately after use.
| Shape | Gyuto |
| Blade length mm | 210 |
| Heel height mm | 46 |
| Overall length mm | 332 |
| Spine thickness at handle mm | 2 |
| Spine thickness at 1/2 mm | 1,5 |
| Thickness at shinogi/mid choil mm | 1 |
| Weight g | 160 |
| Steel | 8A |
| Stainless | Yes |
| Handle | Yo/Western |
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