Aogami 2 Gyuto Knife Hand‑Forged Japanese Chef’s Knife for Professional Kitchen

Meta Description: Premium hand‑hammered Gyuto chef knife with Aogami 2 blue‑paper steel core, 62±2 HRC hardness, octagonal wooden handle. Ideal for pro chefs and home culinary enthusiasts.
 
Introduction
 
For both professional culinary chefs and serious home cooks, a high‑performance chef’s knife is the most essential tool in the kitchen. Our hand‑forged Gyuto knife inherits classic Japanese cutlery craftsmanship. Built around genuine Aogami 2 (Blue Paper #2) steel core with stainless cladding, it delivers outstanding sharpness, excellent edge retention and well‑balanced handling. Whether slicing beef, fish, vegetables or preparing fine Japanese‑style cuisine, this Gyuto brings precise, effortless cutting performance.
 
Core Blade Material: Aogami 2 Steel Core
 
This Gyuto adopts San‑mai cladding construction: high‑carbon Aogami 2 steel serves as the cutting core, double‑sided OCr13 stainless steel forms the outer cladding layer.
 
- Hardness reaches 62±2 HRC, granting impressive edge holding capability.

- Aogami 2 high‑carbon steel offers superior sharpness, easy to restore razor‑sharp edge with basic sharpening.

- OCr13 stainless outer layers greatly improve anti‑rust performance, solving the high‑carbon steel’s vulnerability to corrosion.

- Repeated hand hammer‑forging creates beautiful hammered texture on blade surface, while forging refines internal metal grain for enhanced toughness.
 
Specifications
 
- Total Length: 393 mm

- Blade Length: 240 mm

- Blade Thickness: approx 2 mm

- Blade Width: 43.8 mm

- Net Weight:190 g

- Edge Angle: 15°±1 per side

- Handle Length:138 mm
 
Ergonomic Octagonal Wood Handle
 
The octagonal handle combines ebony bolster and rosewood main grip.
 
- Octagonal shape prevents slipping during chopping, delivers stable grip control.

- Hand‑polished smooth surface, natural wood texture, comfortable for long‑time working.

- Optimized weight balance sits near the bolster point, reducing wrist fatigue during continuous cutting work.
 
Craftsmanship & Human‑Oriented Details
 
Every knife goes through multiple hand‑forging, hammering and polishing procedures.
 
1. Gradual thinning blade geometry: Blade tapers smoothly from thick spine down toward cutting edge. Balances sharp cutting performance and impact‑resistant durability, no clumsy heavy cutting feel.

2. Rounded spine & heel: Polished rounded corners eliminate sharp edges, protecting your fingers even during hours‑long heavy‑use service.

3. S‑curve heel transition: Smooth arc transition between heel and cutting edge avoids accidental finger cuts while rock‑chopping.

4. Pure hand honed edge: Fine polished cutting edge without obvious grinding line, achieves clean, tear‑free slicing for meat, fish and vegetables.
 
Suitable Scenarios
 
This 240 mm Gyuto is a versatile all‑round Japanese chef knife:
 
- Slicing raw beef, pork and lamb for steak preparations

- Filleting and portioning fish for sashimi & sushi

- Dicing, chopping, julienning all kinds of vegetables

- Perfect for commercial restaurant kitchen, izakaya, as well as advanced home kitchen use.
 
Care & Maintenance Tips
 
Since the core is high‑carbon Aogami‑2 steel, please follow simple care rules to extend service life:
 
1. Hand‑wash only, do NOT put into dishwasher.

2. Clean and dry immediately after contact with salty, acidic food.

3. Store in knife block or sheath; avoid hitting hard bones or metal surfaces.

4. Regular sharpening with whetstone maintains peak sharpness.
 
Final Thought
 
If you pursue authentic hand‑made Japanese kitchen cutlery, this Aogami 2 Gyuto chef knife is a worthy investment. It combines traditional forging art with practical modern‑kitchen usability, bringing professional‑grade cutting experience to your kitchen.