The 210mm gyuto (Japan's all-purpose chef knife) is the full expression of the Kawasaki Kajiya Blue #2 line. It is the largest knife in the lineup, the one that handles the widest range of tasks, and the format that most clearly demonstrates what a century-old family forge from Saga Prefecture can do with Blue #2 carbon steel, iron cladding, and a kurouchi (black finish, as-forged surface) finish applied by hand. Mr. Kawasaki and his nephew Mr. Mizokami work together in Shiroishi-cho on Kyushu, carrying forward a tradition that is now four generations deep - and the petty review from a collector who owns Matsubara and Yoshikazu Tanaka knives suggests the 210mm is worth the same attention.
At 215mm blade length with 45mm height and a 3mm spine, this is a well-proportioned all-purpose gyuto - enough reach for proteins and larger produce, enough height for knuckle clearance and bench-scraping, and a belly profile that accommodates both rocking and push cut technique. Blue #2 holds its edge well through demanding prep sessions and sharpens back cleanly on quality water stones. The walnut octagonal handle and black plastic ferrule are comfortable in a pinch grip through extended use. At 148g the balance is solid and planted without being fatiguing. This knife carries the full character of the Kawasaki Kajiya Blue #2 construction in its most capable format.
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 215mm blade length with 45mm height and a 3mm spine, this is a well-proportioned all-purpose gyuto - enough reach for proteins and larger produce, enough height for knuckle clearance and bench-scraping, and a belly profile that accommodates both rocking and push cut technique. Blue #2 holds its edge well through demanding prep sessions and sharpens back cleanly on quality water stones. The walnut octagonal handle and black plastic ferrule are comfortable in a pinch grip through extended use. At 148g the balance is solid and planted without being fatiguing. This knife carries the full character of the Kawasaki Kajiya Blue #2 construction in its most capable format.
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, Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Plastic
- Weight: 5.2 oz (148g)
- Blade Length: 215mm
- Total Length: 358mm
- Spine Thickness at Base: 3mm
- Blade Height: 45mm
