What size gyuto should I buy?

For most home cooks and professionals, a 210mm gyuto is the ideal starting size because it balances versatility with control, as seen in the Masakage Yuki White2 Gyuto 210mm Stainless Clad for $460. If you have larger hands or need to handle bigger cuts of meat, the 240mm option like the Yoshimi Kato Hyo SG2 Gyuto for $600 offers more and blade surface area.

The catalog lists 210mm and 240mm as the primary sizes available from makers like Hatsukokoro and Masakage, with prices ranging from $300 for the Hatsukokoro Kurokaze White 2 to $530 for the Hatsukokoro Komorebi Blue 2. You should choose the 210mm if you prioritize maneuverability on standard cutting boards, while the 240mm suits those who need a longer blade for slicing large roasts or fish without repositioning the food as often.