MASTER SERIES

Master Chef & Gyuto

Daily driver chef and gyuto-style knives for rocking chops, herbs, meat, and all-round prep.

Back to Master Series 9 pieces

WUDY KNIFE GUIDE

For the cook who reaches for one knife first.

Chef and gyuto profiles are the daily drivers: long belly, controlled rock, and enough length for herbs, onions, meat, and weeknight prep.

01

Best for

Rocking chops, herbs, onions, proteins, and all-round prep on a medium or large board.

02

Blade feel

Longer edge, predictable belly, and enough spine weight to stay stable without feeling heavy.

03

Start here

Choose a chef knife if you want one piece to do most of the work before adding specialist blades.

Full catalog · 9 pieces

Wudy Journal

3 Knife Guides

Read before the blade.

These are the knife stories from the original Wudy Journal: how to choose the right blade, keep the edge sharp, and understand the steel behind Japanese-style knives.

Home Chef Knife Guide: Choosing the Right Blade for Your Kitchen
Knives & Boards

Home Chef Knife Guide: Choosing the Right Blade for Your Kitchen

Chef knife, santoku, utility, and specialty blades compared through the way they move on the board.

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Knife Sharpening: Correct Techniques for Every Blade Type
Blade Maintenance

Knife Sharpening: Correct Techniques for Every Blade Type

A sharpening rhythm for maintaining daily performance without overworking the edge.

Read Story
A gyuto and nakiri knife resting on a dark stone beside a whetstone and water droplets
Knife Steel

Knife Steel for Japanese Blades: Carbon, Stainless, and the Edge

A closer look at steel behavior, edge feel, and what the material means in daily cooking.

Read Story