Blue #2 - Hitachi 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. Magnolia handle with buffalo horn ferrule.
At 239mm blade length, 8.6 oz, and 4mm spine the Gihei Blue #2 240mm gyuto is a substantial professional knife with real weight behind it. Flavio received his in Italy in five days and calls it a workhorse - CKTG rocks. Multiple reviewers praise the edge retention and the quality of the Blue #2 at 62-63 HRC. 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. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Flavio ordered from Italy and received his in five days - calls it a workhorse and praises CKTG service. Multiple reviewers describe the Blue #2 at 62-63 HRC as delivering exactly what a reactive carbon steel knife promises: sharper than stainless, easier to sharpen than many alternatives, and 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 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 239mm blade length, 8.6 oz, and 4mm spine the Gihei Blue #2 240mm gyuto is a substantial professional knife with real weight behind it. Flavio received his in Italy in five days and calls it a workhorse - CKTG rocks. Multiple reviewers praise the edge retention and the quality of the Blue #2 at 62-63 HRC. 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. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Flavio ordered from Italy and received his in five days - calls it a workhorse and praises CKTG service. Multiple reviewers describe the Blue #2 at 62-63 HRC as delivering exactly what a reactive carbon steel knife promises: sharper than stainless, easier to sharpen than many alternatives, and 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 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: 8.6 oz (244g)
- Blade Length: 239mm
- Total Length: 408mm
- Spine Thickness at Heel: 4mm at Base
