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Kisuke Blue 2 Kurouchi Tsuchime Gyuto 240mm

$928.00 NZD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

Blue 2 Carbon Steel Core + Soft Iron Tsuchime Kurouchi Finish

Handle Material

Octagon Ebony & Blonde

Maintenance Level

High

Edge Length

240mm

Overall Length

340mm

Spine Thickness

3.8mm/2.8mm

Blade Height

58mm

Weight

263g

HRC

62-63

An In depth look

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

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

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.

Introducing

Kisuke

Embracing a rapid rise in popularity for his unique designs and committment to striving for perfection, Shunsuke Manaka is the man behind Kisuke knives. From the sketchbook to the kitchen, he is the sole craftsman behind the entire knifemaking process. A tragedy struck in July 2024, by which his entire workshop and most of his attached family home burnt down in a fire. We started a fundraiser for him that raised enough funds in conjunction with other donations that allowed him to set up shop in Sanjo, Niigata, amongst other renowned knifemakers in the area, and he is now producing knives again in 2026.

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