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Kiyoshi Kato Blue 2 Gyuto 255mm

$2,083.00 NZD

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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 Core, Kurouchi Carbon Clad

Handle Material

Octagon Ebony & Blonde

Bevel

Double Bevel

Maintenance Level

High

Edge Length

253mm

Overall Length

404mm

Spine Thickness

5mm/2.2mm

Blade Height

52mm

Weight

281g

HRC

~62

An In depth look

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.

Care Information

Introducing

Kiyoshi Kato

Kiyoshi Kato was born in Tokyo in 1944 and signs his blades with the smith name Yoshiaki Fujiwara. He's a third-generation swordsmith, he learned under his grandfather and father, and he's a licensed swordsmith himself. He spent over a decade making swords before turning to kitchen and outdoor knives in 1977.

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