Gyuto 210mm - Blue 2 (Aogami 2) Stainless Clad Nashiji - OUL

 Walnut Western Handle

The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.

Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.

This gyuto features a stainless clad construction with an Aogami #2 (Blue 2) core. Aogami 2, or Blue Paper Steel #2, is a high-carbon steel known for its excellent sharpness, edge retention, and ease of sharpening. Aogami 2 is widely favored for traditional Japanese knives due to its balance of performance and workability.

Featuring a stainless-clad blade with a nashiji (pear skin) finish, offers both elegance and functionality. It is paired with a Western-style walnut handle and an integrated bolster, providing exceptional comfort, balance, and effortless cutting performance.

• Shape - Gyuto

• Blade length - 210mm

• Blade Height - 47.25mm

• Blade Thickness - 4.4mm

• Weight - 187.4g

• Blade Construction - San Mai

• Cladding - Stainless Nashiji

• Steel Type - Aogami #2

• Rockwell Hardness - 62-63 HRC

• Handle - Western Walnut

• Made in - Sakai City, Osaka, Japan

• Brand - OUL

Composition of Aogami 2 (Blue Paper Steel #2)

• Carbon: 1.0–1.2%

• Chromium: 0.2–0.5%

• Tungsten: 1.0–1.5%

• Silicon: 0.1–0.2%

• Manganese: 0.2–0.3%

This composition gives Aogami 2 its high hardness, excellent edge retention, and ease of sharpening, making it a preferred choice for traditional Japanese knives