Gekko Gyuto 210mm Carbon Steel Aogami no. 2 Kurouchi

Product description

This Gyuto chef's knife with a blade length of approximately 210 mm is a completely handmade Japanese knife , one-of-a-kind , made entirely in Japan using traditional blacksmithing techniques. Each piece is an original, not mass-produced and cannot be fully replaced by another specimen.

The blade was custom-forged by a traditional blacksmith, following techniques dating back to the Edo period. During production, maximum emphasis was placed on a clean cut, high performance and long-term usability. The cut is fast, smooth and leaves a smooth surface of the ingredients, which has a positive effect not only on the appearance, but also on the taste and texture of the prepared dishes.

The core of the blade is made of Aogami No. 2 (Blue Paper Steel #2) , a highly prized carbon steel used in professional Japanese kitchens. This steel is hard, very sharp, holds its edge for a long time, and is extremely easy to sharpen. The soft iron sheath increases the toughness of the blade and makes it easier to maintain. The black-finished (kurouchi) surface emphasizes the traditional look and partially protects the blade from external influences.

The knife is designed to reach the limit of possible sharpness. The blade is hard and thin, and the final angle of the blade has been chosen with maximum precision to achieve extreme cutting performance while maintaining a reasonable blade life. However, the long-term quality of the blade always depends on regular and correct sharpening - something the Aogami No. 2 clearly excels at.

The handle is hand-crafted from cherry wood , which is strong, durable and has a distinctive, natural grain. The overall construction of the knife is carefully balanced, ensuring a confident and controlled cut without unnecessary hand fatigue. This knife is designed for long-term use and can serve for decades with proper care.

Knife category

This knife belongs to the limited edition category of Japanese knives.
This is a one-of-a-kind – a handmade Japanese knife that is not part of regular mass production. Each piece is a unique original, made in small quantities or as a single specimen in collaboration with a specific master blacksmith.

These knives are designed for users looking for an authentic Japanese knife with maximum performance, long life and a strong artisanal character. This is not a decorative or collector's item, but a full-fledged working tool.

Knife type: Gyuto (chef's knife)
Country of origin: Made in Japan

Specifications

• Total length: approx. 375 mm
• Blade length: approx. 210 mm
• Blade height: approx. 49.5 mm
• Blade thickness: approx. 2.6 mm
• Weight: approx. 210 g
• Focus: double-sided

Materials used

Blade – core: Aogami No. 2 (Blue Paper Steel #2, carbon steel)
Blade - sheath: soft iron
Surface finish: black-finished (kurouchi)

Handle: cherry wood
Handle type: handmade

Blade features

Extreme sharpness and high cutting performance.
Very long blade life.
Easy and fast grinding.
Traditional hand forging without compromise.
Thin and hard blade designed for precise cutting.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting performance.
For carbon steel knives, it is a good idea to treat the blade with a thin layer of mineral or camellia oil from time to time.

Warning – carbon steel knives

Carbon steel is not stainless steel and may darken over time, develop a patina, or rust easily if not cared for properly.
These changes are natural and do not have a negative effect on the functionality of the knife - on the contrary, the patina partially protects the blade and gives it character.
After use, always rinse the knife, dry it and store it in a dry place.
To remove the patina, we recommend a fine carbon steel cleaning eraser.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is original - the damask pattern and handle shade may vary slightly.