Gihei was established in Sanjo City, Japan in 1928 - nearly a century of knife production in one of Japan dedicated metalworking centers. Atsushi Hosokawa and his son run the shop today, producing both the HAP40 line that made their reputation at CKTG and this Blue #2 carbon steel line for cooks who prefer reactive carbon. Blue #2 - Hitachi Aogami #2 - at 62-63 HRC, covered in SUS 405 stainless cladding that protects the flanks while the carbon edge does the cutting work. Magnolia handle with buffalo horn ferrule.
At 214mm blade length and 6.6 oz the Gihei Blue #2 gyuto 210mm is a substantial knife with real presence. Chris switched from Shun knives and calls this a completely different experience. The fit and finish immediately sets it apart. Multiple reviewers describe the Blue #2 edge as exceptionally sharp and capable, with a reactive patina that develops character over months of use. Blue #2 at 62-63 HRC, SUS 405 cladding. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Chris switched from Shun knives and describes this as a completely different experience. The fit and finish immediately set it apart. The Blue #2 edge develops a patina over months of use that he finds adds character. Multiple reviewers praise the combination of carbon steel sharpness with the practical stainless-clad maintenance that makes daily use realistic for cooks who want carbon performance without full reactive care. The handle is traditional Japanese octagonal - comfortable and well-fitted.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
At 214mm blade length and 6.6 oz the Gihei Blue #2 gyuto 210mm is a substantial knife with real presence. Chris switched from Shun knives and calls this a completely different experience. The fit and finish immediately sets it apart. Multiple reviewers describe the Blue #2 edge as exceptionally sharp and capable, with a reactive patina that develops character over months of use. Blue #2 at 62-63 HRC, SUS 405 cladding. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Chris switched from Shun knives and describes this as a completely different experience. The fit and finish immediately set it apart. The Blue #2 edge develops a patina over months of use that he finds adds character. Multiple reviewers praise the combination of carbon steel sharpness with the practical stainless-clad maintenance that makes daily use realistic for cooks who want carbon performance without full reactive care. The handle is traditional Japanese octagonal - comfortable and well-fitted.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
- Blacksmith: Atsushi Hosokawa
- Workshop: Gihei
- Location: Sanjo City, Japan
- Founded: 1928
- Construction: San Mai
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: SUS 405 Stainless Steel
- HRC: 62-63
- Edge Grind: Even 50/50 Double Bevel
- Handle: Magnolia (Ho) Octagonal
- Ferrule: Buffalo Horn
- Weight: 6.6 oz (188g)
- Blade Length: 214mm
- Total Length: 360mm
- Spine Thickness at Heel: 4mm at Base
Reviews
6 review(s) WRITE A REVIEW (Reviews are subject to approval) A true delight!Posted By: Chris G.
5 people found this review helpful
I am no pro. My knife skills are slow and steady. But cooking is my one hobby and a true passion. I think about it all the time. I own several Shun knives and I have been grateful to be able to use them over the past several years.
However, using this knife was a totally different experience from any knife I've used in the past. The fit and finish is great (although the handle is unremarkable). The knife feels perfect in my hand (small/medium sized). I love the slightly forward balance on my pinch grip and the heft of the blade. The edge was sharp out of the box but I will take it to the stones to see if I can improve it. Using the tip on shallots and garlic was a delight. It was so easy to finely chop ginger, onions, and garlic. This gyuto is a true joy to use and I couldn't be happier with my purchase.
CKTG's service is terrific. I also appreciate the deep knowledge in the forum. I'll be back again for sure!!
5 people found this review helpful
I am no pro. My knife skills are slow and steady. But cooking is my one hobby and a true passion. I think about it all the time. I own several Shun knives and I have been grateful to be able to use them over the past several years.
However, using this knife was a totally different experience from any knife I've used in the past. The fit and finish is great (although the handle is unremarkable). The knife feels perfect in my hand (small/medium sized). I love the slightly forward balance on my pinch grip and the heft of the blade. The edge was sharp out of the box but I will take it to the stones to see if I can improve it. Using the tip on shallots and garlic was a delight. It was so easy to finely chop ginger, onions, and garlic. This gyuto is a true joy to use and I couldn't be happier with my purchase.
CKTG's service is terrific. I also appreciate the deep knowledge in the forum. I'll be back again for sure!!
Really good!Posted By: Stephen - verified customer
7 people found this review helpful
Super nice stout little knife. Love the finish. A bit beefier than some of the other's I have but I understood this going in. Feels solid but still does the fine work too. Was debating between 210 and 240 and glad I went with the smaller size (it's not really small). Most of my other knives are 240. The smaller size offsets the weight from the thickness and it's a nice option to have. I get it why this one is one of the greats! The team at CKTG really stand out. Their packing, customer support, and communication are all top notch!
7 people found this review helpful
Super nice stout little knife. Love the finish. A bit beefier than some of the other's I have but I understood this going in. Feels solid but still does the fine work too. Was debating between 210 and 240 and glad I went with the smaller size (it's not really small). Most of my other knives are 240. The smaller size offsets the weight from the thickness and it's a nice option to have. I get it why this one is one of the greats! The team at CKTG really stand out. Their packing, customer support, and communication are all top notch!
Big SantokuPosted By: Rendra Doolz - verified customer
10 people found this review helpful
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.
10 people found this review helpful
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.
All-around great knife at a reasonable pricePosted By: ChefJeff - verified customer
7 people found this review helpful
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.
7 people found this review helpful
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.
WorkhorsePosted By: S. A - verified customer
8 people found this review helpful
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.
8 people found this review helpful
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.
