Gyuto 240 mm (9.4 in) White#2 Kobuse Forging
- Type: Gyuto
- Finish: Kasumi
- Blade Length: 240 mm (9.4 in)
- Construction: Kobuse Forging (Honyaki Style)
- Core Edge Steel: White (Shirogami)#2
- HRC (Rockwell Hardness): 59-60
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #1 in terms of edge sharpness, it has slightly superior edge retention.
Kobuse Forging – Traditional Japanese Swordsmithing Technique
This knife is crafted using the Kobuse method, a traditional Japanese forging technique once used to make samurai swords. A soft iron core is wrapped inside a hard high-carbon steel jacket, combining exceptional cutting performance with added durability and shock absorption.
This particular blade is a Honyaki-style knife from Tosa, hand-forged by a skilled blacksmith using time-honored methods.
* This is a handmade product, so there may be slight difference from the actual image.
- Type: Gyuto
- Finish: Kasumi
- Blade Length: 240 mm (9.4 in)
- Construction: Kobuse Forging (Honyaki Style)
- Core Edge Steel: White (Shirogami)#2
- HRC (Rockwell Hardness): 59-60
- Handle: Rosewood Octagonal
- Bevel: Double-Bevel
- Place of Origin: Tosa
Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #1 in terms of edge sharpness, it has slightly superior edge retention.
Kobuse Forging – Traditional Japanese Swordsmithing Technique
This knife is crafted using the Kobuse method, a traditional Japanese forging technique once used to make samurai swords. A soft iron core is wrapped inside a hard high-carbon steel jacket, combining exceptional cutting performance with added durability and shock absorption.
This particular blade is a Honyaki-style knife from Tosa, hand-forged by a skilled blacksmith using time-honored methods.
* This is a handmade product, so there may be slight difference from the actual image.
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kasumi |
| Purpose | All Purpose Knife |
|---|---|
| Steel Type | High Carbon Steel |
| Blade Finish | Kasumi |