The Hosokawa family has been producing knives at Gihei in Sanjo City, Japan since 1928. Atsushi Hosokawa and his son run the operation today - a small, focused shop that produces both HAP40 semi-stainless and Blue #2 carbon steel lines for cooks who want the performance of a specialist blacksmith at an accessible price. The Blue #2 line uses Hitachi Aogami #2 at 62-63 HRC clad in SUS 405 stainless steel for practical daily maintenance. Magnolia handle with buffalo horn ferrule.
This is a factory seconds version of the Gihei Blue #2 Gyuto 210mm - the same blade, the same Blue #2 at 62-63 HRC, the same SUS 405 cladding and performance - with handles that are slightly offset to the left on some examples in this batch. The offset is a cosmetic variance that does not affect cutting performance in any meaningful way, particularly for right-handed cooks. Full performance at a reduced price. Even 50/50 double-bevel grind. Free US shipping over $100.
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.
This is a factory seconds version of the Gihei Blue #2 Gyuto 210mm - the same blade, the same Blue #2 at 62-63 HRC, the same SUS 405 cladding and performance - with handles that are slightly offset to the left on some examples in this batch. The offset is a cosmetic variance that does not affect cutting performance in any meaningful way, particularly for right-handed cooks. Full performance at a reduced price. Even 50/50 double-bevel grind. Free US shipping over $100.
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 - Note: Handle Slightly Offset on Some Examples
- Ferrule: Buffalo Horn
- Weight: 6.6 oz (188g)
- Blade Length: 214mm
- Total Length: 360mm
- Spine Thickness at Heel: 4mm at Base
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing, June 11, 2026Posted By: Seth
Buy this knife! I was a little worried that it was a factory second, but now that I have it I’m realizing it’s the best deal ever. If it hadn’t been in the description I would not have realized the blade is slightly off center in the handle. My plan was to put a new handle on it so that it’s centered when I got it, but it’s so subtle and doesn’t affect the performance. Plus the handle that it comes with looks plain in the photos, but it looks like a premium handle and feels great in person.
I have searched for months deciding on what I wanted my first Japanese knife to be and finally landed on this baby and absolutely love it.
It looks even prettier in real life and cuts through onions like butter. There is a reason this knife is sold out on so many other sites including this one. After one day of cooking the edge of my blade is already getting a beautiful blue patina. Buy it if you are thinking about it because you will not regret it! I gotta go find something else to chop up.
Buy this knife! I was a little worried that it was a factory second, but now that I have it I’m realizing it’s the best deal ever. If it hadn’t been in the description I would not have realized the blade is slightly off center in the handle. My plan was to put a new handle on it so that it’s centered when I got it, but it’s so subtle and doesn’t affect the performance. Plus the handle that it comes with looks plain in the photos, but it looks like a premium handle and feels great in person.
I have searched for months deciding on what I wanted my first Japanese knife to be and finally landed on this baby and absolutely love it.
It looks even prettier in real life and cuts through onions like butter. There is a reason this knife is sold out on so many other sites including this one. After one day of cooking the edge of my blade is already getting a beautiful blue patina. Buy it if you are thinking about it because you will not regret it! I gotta go find something else to chop up.
