Hatsukokoro Itadaki Blue 2 + White 2 Coreless Kurouchi Tsuchime Kiritsuke Gyuto 240mm

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Japanese Blue Steel 2 ("Aogami" 2) and White Steel 2 are both revered high-carbon steels used in traditional Japanese knives, each offering unique advantages. Blue Steel 2, alloyed with small amounts of chromium and tungsten, balances durability, edge retention, and ease of sharpening, making it slightly more ductile yet softer than Blue 1. It is favored for its resilience and sharpness. In contrast, White Steel 2 is prized for its purity and fine grain structure, allowing for razor-sharp edges and effortless sharpening. However, it is highly reactive and requires meticulous maintenance to prevent rust. For chefs who prioritize precision and care, both steels provide exceptional performance in their respective ways.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.