Tosa Tsuboya Gyuto 210mm Aogami no.2 Kurouchi

Tosa Tsuboya Gyuto 210mm – Aogami no.2 Kurouchi

The Gyuto 210mm is a knife for those who want more blade under their hand – the longer blade allows for smoother cuts when slicing meat, fish, and large vegetables. The Kurouchi finish (raw blacksmith's skin) gives the knife an authentic character directly from the Tosa Tsuboya forge – each piece is slightly different, each is original.

Specifications

• Blade: 210 mm
• Steel: Aogami no.2 (Blue Steel #2) – high-carbon tool steel
• Blade Finish: Kurouchi (raw blacksmith's skin)
• Handle: Oval, Walnut, 130 mm length, Japanese style (wa-handle)
• Type: Gyuto – versatile chef's knife

Blade Characteristics

Aogami no.2 is among the most popular steels for Japanese kitchen knives – it sharpens easily to a very fine edge and holds it for a long time. The Kurouchi finish reduces food sticking and naturally protects the blade from corrosion. The longer 210mm blade will be especially appreciated by those who regularly work with larger cuts of meat or fish.

Maintenance Recommendations

• Hand wash, dry immediately – the steel is not stainless and can rust without care
• Lightly oil after use (camellia or neutral oil)
• Sharpen on Japanese whetstones, recommended grit 1000–3000
• Store on a magnetic holder or in a wooden block

Warning

The knife is made of reactive high-carbon steel. Contact with acidic foods (citrus, tomatoes) may cause patination – this is a natural process that does not affect functionality or safety. The knife is not dishwasher safe.