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Home > Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > Gihei Blue #2 Gyuto 210mm
Gihei Blue #2 Gyuto 210mm
Gihei Blue #2 Gyuto 210mm Gihei Blue #2 Gyuto 210mmGihei Blue #2 Gyuto 210mmGihei Blue #2 Gyuto 210mm
Gihei Blue #2 Gyuto 210mm Gihei Blue #2 Gyuto 210mmGihei Blue #2 Gyuto 210mmGihei Blue #2 Gyuto 210mm

Gihei Blue #2 Gyuto 210mm

Item #: GAN-G21H

Average Customer Rating:
(5 out of 5 based on 10 reviews)

Read Reviews | Write a Review
Our Price: $160.00
Availability: Usually ships the same business day
CKTG Gyuto Saya 210mm B
Usually ships the same business day
Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.

The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.

Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind it is good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives.

  • Maker: Hosokawa-san
  • Brand: Gihei
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding:SUS 405 Stainless Steel
  • HRC: 62-63
  • Edge Grind: 50/50
  • Weight: 6.2 ounces
  • Blade Length: 210 mm
  • Spine Thickness at Base: 3.8 mm
  • Blade Height: 48 mm
  • Handle: Magnolia Octagonal
  • Ferrule: Buffalo Horn

  • Customer Reviews

    Product Reviews

    5  Big Santoku, June 19, 2017
    Posted By: Rendra Doolz - verified customer

    Been lurking for a Gyuto that can do almost everything in the kitchen and i chose this fella, and i've made a correct choice! This fella can do push cutting and rock motion technique depends on what i need when i do the preps. The blade style, as for me, kinda santoku style-ish, but the bigger one, thats why i call it big santoku, and i love santoku.OOTB was quite sharp but it needs a bit of fine grits whetstone and a strop. So i did a bit of sharpening using 1K and 6K whetstone and a strop. The result? STUPIDLY SHARP!!Been using this fella almost for a month now and the natural patina started to show beautifully. Love how it turned out. Anyone who likes a robust and stiff blade, and has a quite big hand, this one fits for you. It has tall blade to prevent your finger hit the cutting board when you do the chopping stuffs.

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    5  All-around great knife at a reasonable price, April 8, 2017
    Posted By: ChefJeff - verified customer

    This knife fits me perfectly. The last three inches of this blade are pretty flat but the belly in the front part lets me rock as much as I want. Very nice F&F all over, handle is nicely fitted and well sealed. Love the "pear skin" finish. CHTG put a wicked edge on it but I haven't used enough to judge retention. It weighs just under 6oz/170g and balances somewhat weight-forward (right at the horse), which suits me. Very happy with this choice.

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    5  Workhorse, April 2, 2017
    Posted By: S. A - verified customer

    Let me start off by saying this was my first higher quality knife, after lurking on several forums for 3-4 years I finally took the leap. My previous knife experience is a "Japanese" ceramic (sharp for 1-2 years) and an American forged budget $20 180 cm santoku knife. The Giehei has a more rustic look than some of the other stuff out there, and out of the box wasn't much more sharp than the budget knife is after sharpening on a King 6k stone, and not as sharp as a ceramic knife was out of box. However, I also purchased a Suehiro 5k stone as well, and after some practice I'm able to get this knife much sharper (and retains an edge longer), which is what I was looking for. I've tossed out the ceramic knife and have kept the other budget one as a back up/for guests.This requires some care, I tried leaving it after some tomatoes and the core blue steel will stain fast. Hefty, this is much heavier than any other knife I've held this size. The balance is right around the level of the choil though. That makes this feel good with a pinch grip.Reading up a lot of people's experiences made me expect more out of $160, but overall I'm pleased with my purchase after >1 month's experience. It's hard to commit to knife knowing all the different styles/metals out there, I probably would have been equally happy with any one of several options (Masamato, Kanehide here, or others elsewhere). I'm pleased with this though, and I don't anticipate buying another knife for a very long time.

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    5  Gihei Blue #2 Gyuto 210mm, March 27, 2017
    Posted By: Eric - verified customer

    Beautiful knife and great service from chefsknivestogo,highly recommended

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    5  Very very nice, February 25, 2017
    Posted By: Paul - verified customer

    Got my gihei #2 today, the packaging is nice and professional, the knife itself is beautiful, the fnf on it is very good, the blade was razor ootb, this knife does have some heft which isnt a bad thing. There is 1 thing that kinda bothered me a bit, the blade has a "divet" like imperfection in the dead center, which immediiately draws the eyes attention away from everything else. This is hand forged so an imperfection or 2 should be expected, but not one this glaringly obvious.

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    5  After Much Consideration, December 26, 2016
    Posted By: dcf - verified customer

    In the interest of writing the most candid review possible I've held off on this knife for the past few months that I've owned it. Now that I've sharpened it several times and used it a lot in a professional kitchen, I'm ready. Most importantly, the geometry is really good. The spine is thick at the choil and thin at the tip, the back half of the knife is flat, and the bevels are ground well. It's clear that a lot of thought went into the angles of this blade. A fancy handle, exotic steel, and all the damascus etching in the world are meaningless if the geometry is off. This knife is a very good compromise of features that lends itself well to a variety of kitchen tasks, and that's really what a gyuto or chef's knife should be.If you're after a laser or a less blade-heavy knife, this one probably isn't for you, but these are more matters of preference than actual criticisms. In this price range, this blade should be on everyone's short list. It's a quality of life improvement! If I lost it, I'd probably buy another. That's about the best endorsement I can offer.

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    5  Gihei Blue #2 Gyuto 210, November 29, 2016
    Posted By: Greg Tinnes - verified customer

    I'm a home cook, limited experience with Japanese knives, but here's what I think: First impression, wow, a beautiful hand made tool, a work of art. The handle is very well done, with a nice tight glue up. The magnolia wood definitely benefitted from a treatment with a commercial oil/wax mixture, seemed very thirsty OOTB. The blade is beautifully hammered and ground, quite thick at the tang, which feels great to me, but with a very nice taper, steep out of the handle, then smooth and steady till a dramatic taper in the last third of an inch to a microscopically thin tip. The edge steel was sharp OOTB, but took a terrific edge after a light stropping on a 6K. Didn't need a touchup for three weeks, but I'm a home cook. Been using it for nearly a month, the performance is fantastic, smooth and fun. My only criticism: The tip is very thin, but only in the last third of an inch, so if you're used to using the tip on onions, it will seem a little wedgy. I don't find the spine to be too thick at all, though the knife wedges a bit on sweet potatoes. Conclusion: It's beautiful, a fantastic performer, and I love it!

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    5  It is Gorgeous, November 7, 2016
    Posted By: M Kelly - verified customer

    The Gihei 210mm arrived an hour ago and it is gorgeous!! Abundance of character. It is stiff and stout but the distal taper to the tip has the heft where it is needed and finesse at the tip. Plus, it could double as a big field knife! My son loves it!

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    5  Very well done!, September 13, 2016
    Posted By: J. Sewell - verified customer

    Pretty sharp out of the box, excellent fit and finish.Love the rounded and polished choil, and semi-rounded and polished spine.The handle is plain, but well done, with a smooth transition between the wood and horn ferrule.Love the blade profile on this one. It's a keeper!

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    5  So much character!, August 10, 2016
    Posted By: Joshua Cooper - verified customer

    Before I purchased this knife I looked at every knife on the site. I just couldn't make up my mind. I emailed Mark and he suggested this knife. I didn't really like his suggestion. I was looking for a knife with more character. I didn't like that there wasn't a video or other reviews, at the time. In the photos, the knife looks plain, like any other cookie cutter knife. Finally, I went with my gut and took his recommendation. It was such a good decission. The knife is bursting with character. It has a horse stamped on the blade! When turned in the light, one can see hammer marks. Nothing sticks to the blade, ever. The FF is superb. It gets stupid sharp, and stay stupid sharp. If you ask for Marks opinion, you should take it. This knife is destioned for greatness!

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