Kiritsuke or Gyuto: which chef knife to choose? The Gyuto is the most versatile and the easiest to handle. The Kiritsuke suits those who mostly cut vegetables and fish, and want a more precise knife with a distinctive silhouette.

These two Japanese knives play the same role. At Kaitsuko, they even both weigh 200 g, in Tanaka as in Kaito. What sets them apart is the shape of the blade and the way you cut with it. This comparison helps you choose the one that suits your cooking.

In brief

  • Gyuto: blade curved towards the tip, ideal for rocking cuts, meat and everyday use.
  • Kiritsuke: straighter blade and angled tip, ideal for fine slicing, vegetables and fish.
  • Just starting out? Begin with the Gyuto.

Kiritsuke and Gyuto: two Japanese chef knives

The Gyuto, the Japanese-style chef knife

"Gyu" means beef in Japanese. The Gyuto emerged at the end of the 19th century, when meat entered Japanese cooking. It draws its inspiration from Western chef knives, with a thinner, lighter blade. Its edge curves up to a fine tip, which allows for a rocking cut.

The Kiritsuke, the head chef's knife

The Kiritsuke is a knife in a class of its own. In professional Japanese kitchens, it was traditionally reserved for the head chef. It combined the fish knife and the vegetable knife in a single blade. Modern versions keep its silhouette: a straighter blade and a tip cut at an angle. They have become genuine all-purpose kitchen knives, accessible to everyone.

Kiritsuke vs Gyuto: the comparison

The difference comes down to the shape of the blade, and therefore to the cutting motion.

Criteria Gyuto Kiritsuke
Blade profile Edge curved towards the tip Straighter edge, longer contact with the board
Tip Fine and centred Cut at an angle, very precise
Cutting motion Rocking: the tip stays on the board Push or pull cut, blade flat
Strengths Meat, chopping herbs, everyday use Fine slicing, vegetables, fish, tip work
Handling Intuitive, ideal for beginners Takes a little time to get used to
Style Classic Graphic silhouette, very eye-catching

Kiritsuke or Gyuto: which to choose for your kitchen?

Start from what you cut most often and from your natural cutting motion.

If you… Choose
Often cook meat and cut with a rocking motion Gyuto
Mostly prepare vegetables and enjoy fine slicing Kiritsuke
Prepare raw fish, sashimi or tartare Kiritsuke
Are starting out with Japanese knives Gyuto
Want a knife that stands out, or one to give as a gift Kiritsuke

And why not both?

The two complement each other very well. Many cooks start with a Gyuto to do everything, then add a Kiritsuke chef knife for vegetables and fish. Keep both within reach: you'll switch from one to the other depending on the recipe.

And for left-handed cooks?

Our Kiritsuke and Gyuto knives are sharpened on both sides: they suit right- and left-handed cooks alike. To find out more, read our article on Japanese knives for left-handed cooks.

Kiritsuke and Gyuto at Kaitsuko

You'll find both shapes across several of our collections, with different steels depending on the use.

Collection Steel Shapes available
Tanaka 5Cr15MoV, easy to sharpen Gyuto and Kiritsuke
Kaito 10Cr15CoMoV hammered, 60 ± 1 HRC Gyuto and Kiritsuke
Kyoto Damascus steel Gyuto and Kiritsuke
Spectre 10Cr15CoMoV, 67-layer Damascus, 58–60 HRC Kiritsuke, in six handle colours

All our Kiritsuke and Gyuto knives are made of stainless steel, with a wood or resin handle depending on the collection. The hammered blade of the Kaito knives reduces food sticking, a real plus when slicing vegetables. The chef knife is also available in our Damascus steel ranges such as the Yellow Sea and Yakumoto collections.

How to care for a Kiritsuke or a Gyuto

Care is the same for both. They are Japanese knives with a thin blade, and they keep their edge if you treat them well.

  • Washing: by hand with lukewarm water, then dry immediately. Never in the dishwasher.
  • Honing steel: a few regular strokes realign the edge between sharpenings on a whetstone.
  • Whetstones: a few times a year for home use, as soon as the edge no longer bites.
  • Chopping board: in wood or soft material, never in glass or stone.

HRC hardness matters too. A hard steel keeps its edge for longer, but requires more care when sharpening. The 10Cr15CoMoV of the Kaito knives, with its high carbon content, lasts longer. The 5Cr15MoV of the Tanaka knives is easier to touch up. Our blades are made of stainless steel: they resist rust far better than carbon steel.

Frequently asked questions

What is the difference between a Kiritsuke and a Gyuto? The Gyuto has a curved edge and a fine tip, made for rocking cuts. The Kiritsuke has a straighter blade and a tip cut at an angle, made for push cuts and precision work.

Is the Kiritsuke reserved for professional chefs? Not any more. The traditional Kiritsuke, sharpened on one side only, required experience. Modern versions are sharpened on both sides and used every day, like a chef knife.

Kiritsuke or Gyuto for beginners? The Gyuto. Its rocking motion is more natural and it is more forgiving of hesitation. The Kiritsuke can follow later as a complement.

Can you cut meat with a Kiritsuke? Yes, it slices meat very well. For chopping herbs with a rocking motion, the Gyuto remains more comfortable.

Find your Japanese chef knife

Gyuto for everything, Kiritsuke for precision: both are available across several collections, from your first Japanese knife to a Damascus steel showpiece.

Discover our Kiritsuke and Gyuto knives.

Written by the Kaitsuko team · Published on 16 October 2026

Since 2021, we have been designing and selling Japanese kitchen knives in France and Europe. Nearly 500,000 knives have already found their way into our customers' kitchens. This comparison draws on our expertise and on the questions our customers ask us before choosing their main knife.