Shoichi Hashimoto Shinryoku Blue 2 + White 2 Coreless Gyuto 270mm

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.

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.