Gekko Atsu-Gyuto with massive 220mm Aogami no. 2 blade

Product description

ATTENTION: This is not a classic Gyuto. This Gyuto has a massive blade similar to a Deba knife, making it suitable for portioning meat where greater force is needed (e.g., whole chickens).

This Japanese kitchen knife of the Gyuto type, with a blade length of approximately 210–220 mm, is an absolutely unique, handmade original from the manufacturer Gekko. It is a one-of-a-kind piece, custom-made with the goal of creating a knife that primarily uses its own weight during cutting.

The blade is made of carbon steel Aogami No. 2 (Blue Steel #2), known for its high hardness, excellent sharpness, and good sharpenability. The core is supplemented with a soft iron cladding to increase toughness and stability.

The blade surface features a traditional kuro-uchi (black forged) finish, which develops during heat treatment and preserves the authentic look of the material. This particular piece stands out due to its extremely thick blade – approximately 5 mm at the center and up to 7.5 mm at the heel, a value approaching that of Deba-type knives.

With a weight of around 280 g, the knife allows for efficient chopping and portioning with minimal pressure. It is suitable, for example, for processing whole chickens or fish. Conversely, it is not ideal for delicate slicing or cutting hard vegetables into thin slices.

The handle is made of burnt chestnut wood, which is light, moisture-resistant, and fits well in the hand. Each piece has a unique character due to its handmade nature.

Knife category

Knife category: Limited edition / unique
Knife type: Gyuto (special heavy chef's knife)
Brand / manufacturer: Gekko
Country of origin: Made in Japan

This knife is a unique piece outside of regular production and is not typically reproduced.

Knife specifications

Overall length: approx. 375 mm
Blade length: approx. 220 mm
Blade height: approx. 48 mm
Blade thickness: approx. 5.0 mm (center), approx. 7.5 mm (at heel)
Weight: approx. 281 g
Sharpening: double-beveled (for right and left-handers)

Materials used

Blade core: Aogami No. 2 (Blue Steel #2, carbon steel)
Cladding: soft iron
Blade finish: kuro-uchi (black forged finish)

Handle: burnt chestnut wood

Blade features

Extremely thick blade allows the knife's own weight to be used during cutting.
Aogami No. 2 provides high sharpness and good edge retention.
Suitable for portioning meat and fish, including more demanding tasks.
Unique construction makes each piece unrepeatable.

Recommendations for new knives

For maximum performance, we recommend gently sharpening the knife on a whetstone before first use.
Carbon steel responds very well to fine finishing sharpening.

Recommendations for knife maintenance

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
For longer storage, we recommend lightly oiling the blade.

Warning – carbon steel knives

Carbon steel is not stainless and may darken or rust with improper care.
These changes are natural and do not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers or dish dryers, as this may damage the materials.

The knife is not designed for cutting extremely hard materials (e.g., bones), despite its robustness.

Do not use the knife for prying or other activities beyond cutting.

Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.