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Muneishi Blue 2 Gyuto 210mm

£139.00 GBP

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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 Carbon Clad, Kurouchi Finish

Handle Material

Octagon Oak

Bevel

Double Bevel

Maintenance Level

High

Edge Length

210mm

Overall Length

350mm

Spine Thickness

2.8mm/2mm

Blade Height

47mm

Weight

165mm

HRC

63

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

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

Artisan Crafter with Traditional Techniques

Knives we offer at Chef’s Edge are artisan-crafted in Japan — the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools — and their stories — into the hands of cooks who appreciate the difference.

Shop All Artisan Crafter with Traditional Techniques

Customer Reviews

Based on 3 reviews
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J
Jack Arthur
Love it

Great knife, stoked

M
MDC
Muneishi Blue 2 Gyuto 210

I’m very impressed with the performance of this knife, particularly for the money.

The blade profile has a good balance of belly and flat section along the blade edge. The tip is very sharp but not too thin. More expensive knives may have better fit and finish but the ergonomics of this are perfectly functional. The grind is slightly convex and symmetrical. It seems to hold an edge a good while.

There’s really nothing to complain about at this price point, very good value all round. Get one before they’re gone.

T
Trent Bunter

Muneishi Blue 2 Gyuto 210mm