Kajiwara Blue #2 Gyuto Knife 180mm Damascus

Tsutomu Kajiwara Blue #2 Damascus Gyuto 210mm Gyuto – The Japanese Chef’s Knife The gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Typically thinner and lighter than European equivalents, it offers good edge feel and precise tip control, making it well suited to a wide range of everyday kitchen tasks. Damascus – Layered Construction Damascus cladding is created by forging together multiple layers of steel, resulting in the flowing patterns visible across the blade. In this case, it sits over a Blue #2 core, adding a layer of protection while still leaving the blade reactive. Each knife will show slight variation in pattern. Blue #2 (Aogami #2) – Balanced Carbon Steel Blue #2 is a traditional Japanese carbon steel that balances edge retention with ease of sharpening. It holds an edge longer than White steel while still responding well on whetstones. In use, that translates to: • A fine, stable edge • Longer intervals between sharpening • A slightly more forgiving feel than very pure carbon steels As with all carbon steels, it will develop a patina over time and should be dried thoroughly after use. San Mai – Three-Layer Construction Constructed using san mai, with a hard Blue #2 core steel clad in softer iron. This adds toughness and shock resistance while allowing the core steel to take a fine edge. The iron cladding is reactive and will develop a patina with use. Why We Like It A well-balanced gyuto with the added durability of Blue #2. The extra length gives more draw for slicing, while the Damascus cladding adds a bit of character without changing how the knife behaves on the board. Specification Blade Length: 210mm Blade Height: ~48–52mm Steel: Blue #2 (carbon steel) Construction: San Mai (iron clad, damascus finish) Finish: Damascus Handle: Rosewood Bevel: Double bevel Care Hand wash only. Dry thoroughly after use. As an iron-clad carbon steel knife, it will develop a natural patina and can rust if left wet. Wipe during use, especially when working with acidic ingredients. Use a wooden or soft plastic chopping board and sharpen on whetstones to maintain performance. Age Verification This is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.