The 185mm gyuto (Japan's all-purpose chef knife) occupies a specific place in the lineup - longer than a santoku and more capable across proteins and larger produce, but shorter than a 210mm and correspondingly more agile in tighter kitchen spaces or for cooks who prefer a lighter, more responsive knife over a longer one. Kawasaki Kajiya builds this one in Shiroishi-cho, Saga Prefecture, Kyushu, in a family forge that has been producing Blue #2 carbon steel knives for over 100 years, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. Iron cladding, kurouchi (black finish, as-forged surface) finish, san mai construction - the same foundation as every knife in the lineup.
At 186mm blade length with 44mm height and a 3mm spine, the 185mm gyuto is a practical everyday knife with the belly profile needed for rocking cuts and the pointed tip for detail work. Blue #2 (Aogami 2) holds its edge reliably through demanding prep sessions and responds well to quality water stones when the time comes to resharpen. The walnut octagonal handle with black plastic ferrule is comfortable in a pinch grip through extended sessions. At 136g it has a confident, grounded feel without being heavy. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
At 186mm blade length with 44mm height and a 3mm spine, the 185mm gyuto is a practical everyday knife with the belly profile needed for rocking cuts and the pointed tip for detail work. Blue #2 (Aogami 2) holds its edge reliably through demanding prep sessions and responds well to quality water stones when the time comes to resharpen. The walnut octagonal handle with black plastic ferrule is comfortable in a pinch grip through extended sessions. At 136g it has a confident, grounded feel without being heavy. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
- Blacksmith: Kawasaki San
- Location: Shiroishi-cho, Saga Prefecture, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Hitachi Blue #2 (Aogami 2)
- Cladding: Iron
- Finish: Kurouchi (Black Finish)
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Black Plastic
- Weight: 4.8 oz (136g)
- Blade Length: 186mm
- Total Length: 330mm
- Spine Thickness at Base: 3mm
- Blade Height: 44mm
- Photos: Gustavo Bermudez
