Overview

The Kyohei Shindo Blue #2 Kurouchi Gyuto 210mm pairs a hand-forged carbon-steel blade from Tosa, Japan, with an octagonal rosewood wa handle and ebony ferrule. Its thin cutting edge and versatile gyuto profile suit everyday vegetable preparation, boneless meat and fish. The pointed tip gives you control for fine cuts, while the longer edge handles slicing and larger ingredients.

Blue #2 steel offers a useful balance of edge retention and straightforward whetstone sharpening. Reactive iron cladding and a rustic kurouchi finish give each blade its own character. This is a practical choice for cooks who enjoy maintaining carbon steel and want a handmade Japanese knife with a fitted hardwood handle.

Common Questions

Is this gyuto suitable for home cooks? Yes. The 210mm size is a versatile everyday chef’s knife for cooks comfortable wiping and drying a carbon-steel blade during use. Use controlled cuts and avoid twisting the edge through food.

Is Blue #2 stainless steel? No. Both the carbon-steel core and iron cladding can develop a patina and rust if left wet. Hand wash, dry promptly and apply a light coat of tsubaki oil before extended storage. Do not put it in a dishwasher.

What should I cut with it? Vegetables, herbs, boneless meat and fish. Avoid bones, frozen food and hard cutting surfaces. A knife-friendly cutting board helps protect the edge.

Specifications

Blacksmith: Kyohei Shindo

Origin: Tosa, Japan

Knife Type: Gyuto

Core Steel: Aogami (Blue) #2 carbon steel

Cladding: Reactive iron

Finish: Kurouchi

Blade Length: 210mm nominal

Bevel: Double bevel

Hardness: Approximately 62 HRC

Handle: Octagonal rosewood wa handle with ebony ferrule, installed

Hand-forged blade dimensions, finish and natural wood grain vary between knives.