Muneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mm - angled viewMuneishi Blue 2 Gyuto 210mm - blade detailMuneishi Blue 2 Gyuto 210mm - handle detailMuneishi Blue 2 Gyuto 210mm - view 5Muneishi Blue 2 Gyuto 210mm - view 6Muneishi Blue 2 Gyuto 210mm - view 7Muneishi Blue 2 Gyuto 210mm - view 8
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm - angled view
Muneishi Blue 2 Gyuto 210mm - blade detail
Muneishi Blue 2 Gyuto 210mm - handle detail
Muneishi Blue 2 Gyuto 210mm - view 5
Muneishi Blue 2 Gyuto 210mm - view 6
Muneishi Blue 2 Gyuto 210mm - view 7
Muneishi Blue 2 Gyuto 210mm - view 8
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★★★★★ ★★★★★ 4.83 6 reviews

Muneishi Blue 2 Gyuto 210mm

£128.00 GBP£151.00Save £23.00
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Muneishi Blue 2 Gyuto 210mm
£128.00 GBP
★★★★★ ★★★★★ 4.83 (6)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core Carbon Clad, Kurouchi Finish
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material
Octagon Oak
Bevel
Double Bevel
Edge Length
210mm
Overall Length
350mm
Spine Thickness Heel/Mid
2.8mm/2mm
Blade Height @ Heel
47mm
gWeight
165mm

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

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
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Muneishi

Muneishi
Tosa, on the island of Shikoku, has been a blacksmithing town for hundreds of years. Its smiths have always made tools for people who work outdoors: sickles, hatchets, machetes, the sort of gear the local foresters and farmers rely on every day. The Muneishi forge started there in 1955 and spent most of its life doing exactly that.

Second generation smith Hirotaka Muneishi grew up in his father’s workshop, started learning the trade as a kid and took over the business at just 18. He built a solid name making forestry tools for the woodsmen around Tosa and was certified as a Tosa Traditional Craftsman.

His son Kosuke is the third generation, and he’s the one who brought the family into the kitchen. Demand for hand-forged farm tools was slowing down, and Kosuke saw kitchen knives as a way to keep the forge busy without walking away from what his family knew. He works mostly in Aogami #2 and Aogami Super, forged and clad in iron, and a lot of his knives come out with a dark kurouchi finish that looks like it’s just come off the anvil.

Muneishi knives are honest, hard-working blades. They take a great edge, they’re easy to sharpen, and they’re priced so you can actually use them every day. Look for 宗石作 on the blade, which simply means “made by Muneishi.”

Customer Reviews

4.83
★★★★★ ★★★★★
Based on 6 verified reviews
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Customer Reviews

Based on 6 reviews
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17%
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A
Aleksandr Zvada

Muneishi Blue 2 Gyuto 210mm

P
Pedro Henrique De Jesus Fernandes
Awesome but ..

Amazing knife I love it but right after I bought you guys came up with a sale of whoever buys a gyuto gets a petty for free and I missed that because of few days 😅😪

K
Kyle Sweeney
5/5

Best knife I've ever owned.

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