The Kotetsu Tsuchime Blue #2 Gyuto is a strong first step into Japanese chef knives, giving real cutting performance without a high price. Made in Seki City, Japan by Kotetsu Hamono, this gyuto is built to handle a wide mix of kitchen tasks from vegetables to proteins with easy control and a balanced feel. It is lightweight enough for everyday use yet substantial enough to inspire confidence for longer prep sessions, making it an excellent first upgrade for home cooks who want to learn what a quality Japanese blade can do.
At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 Blue Paper Steel HRC: 61 +- Cladding: Stainless Steel Finish: Tsuchime Hammered Edge Grind: Even 50 50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 4.9 oz 138 g Edge Length: 184 mm Total Length: 309 mm Spine Thickness at Base: 2 mm Blade Height: 41 mm
At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
