A Gyuto is similar in design and function to a French Chef's knife. A thin blade arond 10 inches long that drops toward the tip. It is primarily for slicing, dicing and mincing. Keep the tip on the cutting board and cut with the back 3-4 inches of the blade. The entire edge is sharpened, of course, as the tip is also useful for draw cutting, or long cuts - cutting a pizza, for example.

But probably the best cut for the Gyuto is a large watermelon.

I make these Gyuto from 1/8" thick 1095 carbon steel and heat-treat them with clay. The hardness is near 60-61, since this is intended for kitchen use. My prefered grind is full-flat, though I can do hollow as well.

Handle materials vary. I prefer stabilized woods and occasionally incorporate sythetic materials.

Koa

Arizona Ironwood

Arizona Ironwood