Gekko Gyuto 210mm Hon-warikomi Aogami no. 2 Laminated steel

Product description

This 210mm Gekko Gyuto knife is a top-of-the-line handmade Japanese chef's knife, designed with maximum sharpness, functionality and durability in mind. Each piece is an original, completely made in Japan, with no compromises in materials or workmanship.

The blade is forged by a traditional blacksmith whose craft has been passed down since the Edo period. The core is made of Aogami No. 2 (Blue Paper Steel No. 2) – a high-quality carbon steel that is the standard among professional Japanese chefs. The steel offers extreme sharpness, long blade life and is very easy to sharpen. The core is lined with soft iron, which increases the toughness of the blade and reduces the risk of breakage.

The blade is hand-hammered and ground to a very fine and thin profile. Thanks to the precise processing and ideal angle of the blade, the knife cuts quickly, cleanly and with minimal resistance. This type of grinding is close to the very limit of maximum possible sharpness - while maintaining reasonable durability for everyday use.

The handle has an octagonal shape , suitable for both right and left-handed people, and is made of Lignum Vitae - one of the hardest and most durable woods in the world. This material is naturally oily, extremely durable and historically used in technically demanding applications. The handle is strong, stable and very comfortable in the hand even during long work.

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Knife category

This knife belongs to the limited edition category.
These are handmade pieces in small quantities, not mass produced. Each knife is original and availability is very limited. Restocking is not guaranteed.

Knife type: Gyuto – universal Japanese chef's knife
Country of origin: Made in Japan

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Knife specifications

• Total length: approx. 370 mm

• Blade length: approx. 210 mm

• Blade width at the heel: approx. 48 mm

• Blade thickness: approx. 2.7 mm

• Weight: approx. 222 g

• Grinding: double-sided

• Hardness: approx. HRC 61–62

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Materials used

Blade

• Core: Aogami No. 2 (Blue Paper Steel No. 2 – carbon steel)

• Casing: soft iron

• Surface: hand-forged (hammered)

Handle

• Material: Lignum Vitae

• Shape: octagonal

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Blade features

• Extreme sharpness with very long blade life

• Easy and fast grinding

• Hand-forged blade with a thin profile

• Ideal balance between hardness and cutting ability

• Professional tool used in Japanese cuisine

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Recommendations for new knives

Even though the knife is very sharp from the factory, the true potential of the blade will only be revealed after the first fine honing on a water stone.
To achieve maximum performance, we recommend lightly resharpening the new blade.

If you don't dare to sharpen your own knives, we offer a professional knife sharpening service - please contact us if you are interested.

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Knife maintenance recommendations

After each use, rinse the knife immediately, dry thoroughly and store in a dry place.
Avoid prolonged contact with water, acidic foods and the dishwasher.

For long-term protection, we recommend occasional treatment of the blade with a thin layer of mineral or camellia oil.
Regular sharpening on water stones will ensure long life and top sharpness.

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Warning – carbon steel knives

Carbon steel is not stainless and may darken or develop a patina over time.
These changes are natural, desirable and do not negatively affect the functionality of the knife - on the contrary, they protect the blade and give it character.

With proper care, the knife will not cut and will last for decades.
Carbon knives are preferred by professional chefs for their sharpness, cutting feel, and ease of sharpening.

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Notice

The knife is not suitable for the dishwasher or dryer.
It is not intended for cutting bones, frozen foods or extremely hard ingredients.

Keep out of reach of children.
Be careful when handling it - it is a very sharp professional tool.