From the maker

Overview

The Hatsukokoro Kaijin Stainless Clad Blue #2 Gyuto 240mm with a mono olivewood wa handle is built for cooks who want extra reach, power, and board coverage without giving up control. The Kaijin line pairs a Blue #2 (Aogami #2) carbon-steel core with a stainless cladding, so you get the bite and edge retention of carbon with easier day-to-day maintenance than a fully reactive blade.

At roughly 244mm of edge and about 52mm tall at the heel, this 240mm gyuto gives you generous knuckle clearance and glide through big prep jobs—think cabbage, melons, and large cuts of meat. A spine around 2.1mm keeps it feeling confident but not clumsy, and the weight sits in a comfortable workhorse range at approximately 200g (slightly less with the lighter mono olivewood handle). The custom olivewood handle adds warmth, character, and a subtly front-biased feel that many pros and serious home cooks love.

If you’re asking, “What’s a good 240mm stainless-clad Blue #2 gyuto I can grow into?”—this Kaijin is designed to be that daily driver.

Common Questions

Q: Is a 240mm gyuto too big for home use?

A: Not necessarily. If you have a mid-to-large cutting board and do batch prep (meal prep, family dinners, or big veg and protein work), 240mm often feels more efficient than 210mm. You get longer, cleaner cuts and fewer strokes per slice. If your board is very small or you’re used to 180–210mm, it will feel larger at first, but most people adjust quickly and appreciate the extra reach.

Q: How reactive is the Blue #2 core, and how should I care for it?

A: Only the exposed edge is truly reactive; the rest of the blade is stainless clad. Expect a natural patina to form over time—this is normal and protective. Rinse and wipe the knife clean during use, dry it thoroughly after you’re done, and avoid leaving it sitting wet on the board or in the sink. For long-term storage, a very light coat of food-safe oil such as tsubaki (camellia) oil keeps oxidation at bay.

Q: How does this 240mm Kaijin compare to the 210mm version?

A: The 210mm Kaijin feels a bit more nimble and compact; it’s ideal for tighter spaces and general all-around use. The 240mm here adds roughly 3cm of edge and extra height, which translates to better efficiency in long, straight cuts and more board coverage. If you’re working professionally, cooking for a family, or you like doing big batch prep, the 240mm is usually the more versatile choice.

Q: How should I maintain and sharpen the edge over time?

A: Blue #2 is very sharpening-friendly. Day to day, a few light strokes on a quality leather strop—such as our Tokushu Premium XL buffalo leather strop—will keep the bite crisp. When it’s time for a deeper refresh, a basic whetstone progression or our in-house professional sharpening service will bring it back to a screaming edge. Pairing it with a soft, knife-friendly surface like a Hasegawa Pro cutting board will noticeably extend edge life.