Blue #2, or Hitachi's Aogami #2, earns its place in serious kitchens through a combination of edge sharpness, retention, and toughness that puts it among the most trusted carbon steels in the Japanese knife tradition. Gihei heat-treats it to 62-63 HRC at their shop in Sanjo City, Japan, established in 1928 and run today by Atsushi Hosokawa and his son. SUS 405 stainless cladding covers the flanks, keeping daily maintenance simple while the reactive carbon edge delivers performance.
The Gihei Blue #2 240mm Gyuto is a substantial professional knife with real weight behind it. Blue #2 delivers on the promise of carbon steel: sharper than stainless, easier to sharpen than most, and a reactive edge that rewards cooks who maintain their knives. Right- and left-handed users will appreciate the even, double-bevel grind.
What Customers Are Saying: Flavio called it a workhorse and praises CKTG service. Multiple reviewers described the Blue #2 as sharp (and easy to sharpen), with a reactive edge that develops a protective patina with use. At 8.6 oz, this is a substantial knife - the weight rewards cooks who work with large volumes.
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 use a 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: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 8.6 oz (244 g)
Blade Length: 239 mm
Total Length: 408 mm
Spine Thickness at Heel: 4 mm
Blade Height:
The Gihei Blue #2 240mm Gyuto is a substantial professional knife with real weight behind it. Blue #2 delivers on the promise of carbon steel: sharper than stainless, easier to sharpen than most, and a reactive edge that rewards cooks who maintain their knives. Right- and left-handed users will appreciate the even, double-bevel grind.
What Customers Are Saying: Flavio called it a workhorse and praises CKTG service. Multiple reviewers described the Blue #2 as sharp (and easy to sharpen), with a reactive edge that develops a protective patina with use. At 8.6 oz, this is a substantial knife - the weight rewards cooks who work with large volumes.
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 use a 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.
