Knifewear’s Top 5 Gyutos of 2026

A new addition to our line up at Knifewear, the Ichigo SLD Migaki line is a great knife that sits in a sweet spot in terms of size.  At 195mm, it takes it’s place right between a classic 165mm santoku, and 210mm gyuto, making it phenomenal for the home chef who wants something nimble but still wants to cut larger veggies too!  Don’t let the understated looks fool you, in the parlance of the youth, this knife slaps!

Haruyuki Nishiki are perfect for anyone who wants to step it up a notch in performance. Made with Shirogami #2 carbon steel, it gets wickedly sharp and keeps an edge very well. High carbon steel can rust, so they've clad it in a protective layer of stainless steel, so only the edge of the knife needs to be kept dry. Combining these two steel types gives you the best of both worlds, in a gorgeous package!

When I started working as a line cook way back when, the knives I was using weren’t san-mai (knives made of 3 layers of steel), Japanese handled, carbon steel knives, they were European, utilitarian and sturdy.  Imagine that, but now add in a good dollop of Japanese finesse and harder steel.  This knife is thin, precise and more rugged than you’d expect from a Japanese knife.  A perfect choice for your first Japanese knife for home or behind the line!

Masashi-san rarely misses, and this is a definite hit.  Beautifully folded damascus enclosing some of the best SLD semi-stainless steel available. Whether you’re after a new tool to make your carrots quiver in fear, or a piece of art to hang in the kitchen, this is the answer. I mean, look at it, do I need to say anymore?  

Hado Sakai focuses purely on sharpening, taking forged blades from other makers and grinding them to perfection. They have a super unique way of sharpening that results in an extremely smooth cut, especially through dense root vegetables. The Shiosai is their latest creation, utilising the incredible edge retention of SG2 Stainless steel, the undisputed king of stainless.