Yoshimune Aogami Blue #2 Kurouchi Gyuto 210mm - Walnut Handle

Experience Aogami Blue #2 Precision in a Kurouchi Gyuto

The Yoshimune Aogami Blue #2 Kurouchi Gyuto 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A versatile chef's knife built for serious cooks who want the best in carbon steel performance.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, hammer forged
• Hardness: 61-63 HRC
• Finish: Kurouchi (blacksmith's finish)
• Blade length: 210mm
• Handle: Walnut with resin ferrule
• Edge: Double bevel
• Origin: Tosa, Japan

The Yoshimune Difference

Aogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 210mm, this is the most approachable length in the Yoshimune gyuto range - nimble and precise, equally suited to home and professional kitchens. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. The walnut handle with resin ferrule provides a secure, comfortable grip.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami #2 will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block