The gyuto knife is extensively used in making Japanese cuisine. This particular knife is quite versatile and performs a range of functions. These functions vary from cutting methods and styles. This knife is mainly used for cutting meat, vegetables, and fruits. However, like other tools and machines, knives need sharpening if you want to use them for a long time. Regular maintenance aids in durability and optimal performance. Therefore, we came up with a step-by-step process to help you master how to sharpen a gyuto knife.
The short version: sharpen a gyuto on a whetstone at about 15 degrees per side or a little less, coarse stone first until a burr forms along the whole edge, then a finer stone, then remove the burr. Skip pull-through sharpeners; they are set for thicker German edges and can chip hard Japanese steel. If you’re new to the knife itself, my guide on what a gyuto is explains how it differs from a German chef’s knife.
How to Sharpen a Gyuto Knife in 5 Simple Steps
The Japanese use quite a wide range of methods to sharpen a gyuto knife, but the most common way is using a whetstone. If you want to restore the sharpness of your gyuto knife, follow the steps below:
Step 1. Get Ready for Sharpening
First, soak the whetstone in water for about ten minutes, until it stops releasing air bubbles. Splash-and-go stones skip the soak and only need water on the surface. Apart from this, you will need a well-balanced table and a towel. The towel will secure the stone and prevent it from slipping.
In addition, you should check the state of the gyuto knife’s edge before you begin the process. There are three types of whetstones used for sharpening. Knowing the knife’s condition will help you choose the right whetstone.
The different grit sizes for sharpening are Arato, Nakato, and Shiageto. Arato is the coarse stone (roughly 220 to 600 grit) for chipped or very dull knives. Nakato is the medium stone (about 800 to 2000), where most sharpening happens. Shiageto is the finishing stone (3000 and up) that polishes the edge. A gyuto that just feels dull only needs the medium and finishing stones.
Step 2: Sharpen the First Side
Lay the blade on the stone with the edge facing away from you and raise the spine to about 15 degrees; on a typical 210mm gyuto, the spine then sits about 12mm (roughly half an inch) above the stone. Press two or three fingertips of your free hand on the blade near the edge, where you’re sharpening. Push the blade across the stone at that angle and pull it back with lighter pressure, working in sections from heel to tip and lifting the handle slightly to follow the curve near the tip. Keep going until you can feel a small burr along the whole edge on the other side. Some gyutos are ground with more bevel on one side (often 70/30 for right-handers); if yours is, follow the existing bevels rather than forcing them even.
Step 3: Sharpen the Opposite Side
The third step is to sharpen the opposite side of the blade. For this, follow the same procedure as the second step, at the same angle, until the burr flips back to the first side. Then move to the finer stone and repeat both sides with lighter strokes, alternating sides more and more often so the burr gets smaller each time.
Step 4: Remove the Burr
Once you are done sharpening the blade, you can now remove what is left of the burr. For this step, you will need a newspaper laid flat on a table (or a leather strop). Lay the blade on it at your sharpening angle and pull it spine first, so the edge trails behind, a few times per side. Never push the edge into the paper. My guide on how to strop a knife covers the same motion on leather.
Step 5: Wash the Knife
Finally, it’s time to wash your gyuto knife by hand to rinse off the metal dust! Afterward, dry it with a soft cloth. Remember not to leave your knife wet since it can cause rust, especially on carbon steel gyutos. Between sharpenings, a few strokes on a ceramic honing rod keep the edge going longer.
Final Verdict
A dull knife is no good and can affect your performance in the kitchen. A sharp knife makes preparing cuisines easier, especially if you use different cutting techniques and methods. In contrast, putting off the sharpening process will cost you time and energy. Therefore, follow the above mentioned detailed guide on how to sharpen a gyuto knife.
If yours is past saving or you’re buying your first one, my guide to the best gyuto knives compares the ones worth buying.
Gary Portman founded knivesadvice.com in 2019. He learned to cook in his family’s kitchen as a kid and has used kitchen, pocket and outdoor knives ever since, from paring and fillet knives to survival blades he carries camping and hiking. He writes the site’s buying guides, brand reviews and sharpening how-tos to help readers find the right knife for the job. More about Gary.