Sakai Takayuki Kurouchi Aoniko Blue Steel #2 Gyuto 210mm (8.3") - Walnut Handle

The Soul of the Forge: Kurouchi Blue Steel #2 Gyuto

The Sakai Takayuki Kurouchi Aoniko Gyuto is a testament to traditional Japanese blacksmithing. This 210mm (8.3") chef's knife is forged from Blue Steel #2 (Aogami), a high-carbon steel prized by professional chefs for its legendary "Kireaji" (sharpness) and ease of sharpening.

The blade features a Kurouchi (Blacksmith) finish—a rustic, unpolished forge scale that provides a stately aesthetic and helps protect the reactive carbon steel from corrosion. With a robust 5mm blade thickness at the spine that tapers toward the tip, this knife offers a powerful, front-forward balance that excels at both heavy-duty prep and precision slicing.

Technical Specifications

Universal Handling: Left & Right-Handed Friendly

This Gyuto is ground with a symmetrical 50/50 double-bevel edge, making it perfectly balanced for both right-handed and left-handed users. The octagonal Walnut handle provides a comfortable, universal grip that allows for precise control regardless of your dominant hand.

What’s in the Box?

• Authentic Japanese Paper Box: Traditional packaging, ideal for gifting.

• Protective Plastic Sheath: Temporary protection for safe shipping and storage.

Authorized Aoki Hamono Dealer Since 2019

When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Our partnership with Aoki Hamono ensures you receive genuine craftsmanship backed by our Seattle-based expertise and reliable US support.

Maintenance & Long-Term Care

Pro Tip for Longevity: Because Blue Steel #2 is a reactive high-carbon steel, it will develop a patina (natural discoloration) over time. This is normal and actually helps protect the steel. For storage, we recommend a Magnolia Wood Saya or a felt-lined Knife Protector. This protects the fine edge and manages moisture better than plastic sleeves.

Sharpening Maintenance: Blue steel is exceptionally rewarding to sharpen. To maintain this blade's surgical edge, we recommend a 1000 Grit Whetstone accompanied by a 6000 Grit Whetstone. The 1000 grit restores the "bite," while the 6000 grit side produces the refined, mirror-polished edge that Blue Steel is famous for.

Performance & Care

• Best For: All-purpose tasks, including chopping large proteins and various vegetables.

• Important: This is not stainless steel. The blade will rust if left wet. Hand-wash and dry immediately after use. Camellia Oil applied to the blade can help preserve the carbon steel.

• Safety: Never use a dishwasher. Avoid cutting bones, frozen foods, or hard pits to prevent chipping the high-hardness core.

Frequently Asked Questions

How does Blue Steel #2 compare to VG10 stainless steel?

Blue Steel #2 is a high-carbon steel that can achieve a significantly sharper edge than VG10. While it requires more care (it must be kept dry), it is much easier to sharpen and offers a more tactile cutting experience. It is the preferred choice for enthusiasts who prioritize performance over convenience.

What is the benefit of the Kurouchi finish?

The Kurouchi (black) finish is the original forge scale left on the blade. Beyond its beautiful, rustic look, it acts as a partial barrier against rust on the sides of the blade, though the exposed edge still requires careful drying.

Is the Walnut handle durable?

Yes. Walnut is a dense, durable hardwood that provides excellent grip even when wet. As a traditional Japanese Wa-handle, it is designed to be lightweight, shifting the balance of the knife toward the blade for more effortless cutting.

Where is this knife shipped from?

All our inventory is stocked and quality-checked at our US-based warehouse in Seattle, WA, ensuring fast domestic delivery and local customer support you can trust.