The Japanese chef's knife or gyuto keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. The gyuto is a basic helper in the kitchen for all cutting, chopping and slicing tasks. It is suitable for processing meat, fish, vegetables and fruits.

The Samura Okinawa series includes traditional Japanese style knives. D-shaped simple wooden handle and AUS-8 steel with a hardness of 59 HRC.