GYŪTŌ   牛刀包丁

Gyūtō is a Japanese adaptation of the French chef’s knife. The word “gyūtō” is translated as “cow blade”.

Gyūtō is a double bevel knife.

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WA GYŪTŌ   和牛刀包丁

Gyūtō knife with a Japanese style wa-handle. Sometimes is presented as a separate variant of the gyūtō knife.

Wa gyūtō is a double bevel knife.

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KENGATA GYŪTŌ   剣型牛刀包丁   / KIRITSUKE GYŪTŌ 切付牛刀包丁

Gyūtō knife with a sword-like tip. This variant is a fairly modern version of the classical gyūtō, and it has spawned quite recently, because this kind of geometry has gained huge popularity among foreign based users. The geometry of this blade is closely mimicking the geometry of a “kiritsuke” 切付包丁- a single bevel knife for professionals, that is developed as a crossover between yanagiba and usuba knives.

Kengata gyūtō  variant is actually often called “kiritsuke gyūtō”. Outside of Japan this type is even often presented as a kiritsuke knife, which is a totally misleading statement – a true kiritsuke is always a single bevel knife, not a double bevel knife. Thus the correct way to call this type is “kiritsuke gyūtō” or “kengata gyūtō” (literally means “sword type gyūtō”).

Kengata gyūtō / kiritsuke gyūtō is a double bevel knife.

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