A Gyuto knife is basically the Japanese version of a western chef knife with a few minor modifications. Most Gyutos do not have a traditional western bolster that runs down the base of the heel. Most have traditional Japanese style handles and are called Wa-Gyutos. Japanese Gyutos are often made of very hard steel which many professionals like because the knives can be sharpened to a steeper, sharper edge. Some Gyutos are thicker than others and as a result are heavier, more hefty knives. It all depends on the intended usage by the prospective Chef.