What Makes This Knife Truly Special
A Blue Steel #2 Gyuto with Exceptional Hardness and Elegant Form
This Blue Steel #2 Gyuto is hardened to approximately HRC63±1, delivering outstanding sharpness and excellent edge retention. As a traditional high-carbon steel knife, it requires proper care to prevent rust, rewarding its owner with exceptional cutting performance.
Finished in the traditional Kido style, the blade features a refined kiritsuke-inspired profile, a well-defined shinogi line, and a graceful curve that create an elegant, distinctly Japanese appearance. The final sharpening is performed by Kohei Yamatsuka, son of renowned traditional craftsman Tadayoshi Yamatsuka, ensuring a clean and precise edge.
Fitted with an ebony handle and buffalo horn ferrule, this gyuto combines powerful performance with the refined beauty of Sakai craftsmanship.
KIREAJI's Three Promises to You
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1. Forged in the Legacy of Sakai
From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.
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2. Thoughtful Care for Everyday Use
Every knife includes a magnolia wood saya, carefully selected and prepared to help protect the blade during storage. Upon request, we also offer complimentary Honbazuke, an initial hand-sharpening intended to prepare the knife for practical use.
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3. A Partnership for a Lifetime
A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.
Why Many Product Photos Show Only the Blade
At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.
Global Delivery from Sakai
Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.
Precautions
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3. Handcrafted Nature
Each knife is handcrafted by skilled artisans and is therefore unique.
Minor scratches or marks may be visible as a result of the handmade production process. These do not affect performance or functionality. We kindly ask for your understanding in advance.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
Recommended Users for Blue Steel #2
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1. High-Volume Kitchen Professionals
Maintains a keen edge through long service hours, helping reduce interruptions for sharpening during busy prep and service.
Before Using a Japanese Knife
A knife is more than a tool—it’s the heart of cooking. Learning how to use it properly helps protect its quality, durability, and safety, so you can enjoy it for years while elevating every meal.
Japanese Knife Care
With the right daily care, your knife will stay sharp and reliable for a long time. Here, we share the key points to keep it in peak condition and extend its lifespan.
After-Sales Service
At KIREAJI, we ensure your knife can be cherished for years with our dedicated after-sales service, provided by the Shiroyama Knife Workshop. For repairs or maintenance, please apply through the link below.