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The Gyūtō ( Japanese 牛刀 , dt. "Cattle knife") is a Japanese kitchen knife ( Hōchō ) that is used to cut up beef. The Gyūtō has a slim blade shape for finer work with pulling or pushing cuts. The blade can be sharpened on one or both sides and is very thin on some models.
It is similar to the western / European chef's knife and can also be used for the same work and can therefore be viewed as a universal knife .
