Tsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mmTsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
Tsunehisa Blue 2 - Western Handle Gyuto 200mm
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Tsunehisa Blue 2 - Western Handle Gyuto 200mm

$196.00
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Tsunehisa Blue 2 - Western Handle Gyuto 200mm
$196.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Tsuchime Stainless Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 Core, Tsuchime Stainless Clad
Handle Material
Western Black Pakka
Bevel
Double Bevel
Edge Length
200mm
Overall Length
330mm
Spine Thickness Heel/Mid
2mm @ Mid
Blade Height @ Heel
46mm
gWeight
164g

An In Depth Look

Blade Type
Blade Type

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.

Steel Type
Steel Type Read

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.

Care Information
Care Information Read

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.

Forged In Fukuyama·Brand

Tsunehisa

Fukuyama, Hiroshima
Tsunehisa

Operating out of Fukuyama since 2015.

Coordinates
34.5°N · 133.4°E
Signature
Multi-region sourced value knives
Steels
Aogami #2VG-10Ginsan
Tsunehisa is a collaborative brand that brings together the skills of artisans from Japan’s most renowned knifemaking regions, including Sakai, Tosa, and others, each known for their distinct forging traditions and steel expertise. By drawing on the strengths of each region, Tsunehisa knives offer an impressive balance of performance, consistency, and value.

From Tosa’s exceptional Ginsan stainless to Sakai’s mastery of carbon steels, every knife in the Tsunehisa range reflects thoughtful craftsmanship, clean finishing, and the use of Japan’s finest blade steels. Designed to be highly functional and accessible, Tsunehisa represents one of the most compelling value propositions in the world of handmade Japanese knives.
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