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Muneishi Blue 2 Gyuto 210mm

$152.00 USD

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Muneishi

These Tosa knives are crafted by Kosuke Muneishi, known for a technique known as Warikomi, where a glowing piece of cladding is split and the core cutting edge inserted, then forged together by hand. It is a complicated process that requires a high level of finesse and competence.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

Based on 3 reviews
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J
Jack Smith Arthur
Love it

Great knife, stoked

M
MDC
Muneishi Blue 2 Gyuto 210

I’m very impressed with the performance of this knife, particularly for the money.

The blade profile has a good balance of belly and flat section along the blade edge. The tip is very sharp but not too thin. More expensive knives may have better fit and finish but the ergonomics of this are perfectly functional. The grind is slightly convex and symmetrical. It seems to hold an edge a good while.

There’s really nothing to complain about at this price point, very good value all round. Get one before they’re gone.

T
Trent Bunter

Muneishi Blue 2 Gyuto 210mm