Shimomura Ryo Gyuto

A Gyuto is the Japanese equivalent of a Western chef's knife, designed as an all-purpose tool for slicing, dicing, and chopping. At 240mm (roughly 9.5 inches), this blade is on the longer side, making it ideal for cooks who handle larger produce or proteins and prefer a longer cutting edge for efficient, fluid strokes.

Because the handle is also made of stainless steel, it is seamless and extremely hygienic, which is a major benefit for maintenance. However, it can feel slightly more slippery than wood or composite handles when wet, so it is designed with a balanced, ergonomic shape to ensure a secure hold during use.

While the all-stainless steel construction is technically durable enough to withstand a dishwasher, we strongly recommend hand washing and drying it immediately. High-heat cycles and harsh detergents can dull the edge prematurely and potentially damage the finish over time.

This knife features a standard Japanese stainless steel edge, which can be maintained using traditional whetstones or a high-quality pull-through sharpener. Because it is a professional-grade tool, we recommend using a whetstone to preserve the specific geometry of the blade and ensure it stays razor-sharp.

No, this Gyuto is designed for precision cutting, such as slicing vegetables, fish, and boneless meats. Using it on bones, frozen foods, or hard rinds can chip or damage the fine edge of the blade.