The Nakamura Blue #2 Gyuto 210mm is a hand-forged, workhorse chef’s knife made in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, Nakamura Hamono has spent more than a century producing practical, high-performance blades using traditional forging methods. Each knife is hammer-forged, heat treated, sharpened, and finished by hand, reflecting the workshop’s long history of making tools designed for serious daily use rather than ornament.
This gyuto features a Blue #2 carbon steel core, prized for its fine grain structure, excellent edge retention, and easy sharpening. The blade is constructed in san-mai with stainless cladding to reduce maintenance while preserving the crisp cutting feel of carbon steel. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it suitable for everything from vegetables to proteins with a smooth push or pull cut.
We’ve upgraded this knife in-house with a carbon-dated Bog Oak wa handle, estimated to be approximately 4,000 years old. Preserved for millennia in peat bogs, Bog Oak develops a deep natural dark tone and exceptional density. Each handle is one of a kind, adding visual character while providing excellent balance and durability that complements the forged blade.
Care Instructions: Carbon steel will develop a natural patina with use. Keep the blade clean and dry during prep, wipe after cutting acidic foods, and hand wash and dry thoroughly after use. Do not soak or place in a dishwasher. Apply a light coat of camellia or mineral oil for long-term storage. Avoid prolonged water exposure to the handle and occasionally apply board butter or natural oil to nourish the Bog Oak. Do not cut frozen foods, bones, or hard objects.
Each knife is made by hand, so measurements may vary.
Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu Construction: Hammer-Forged, San-Mai Core Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Double Bevel (Even) Handle: Carbon-Dated Bog Oak (Approx. 4,000 Years Old) Edge Length: 210 mm
This gyuto features a Blue #2 carbon steel core, prized for its fine grain structure, excellent edge retention, and easy sharpening. The blade is constructed in san-mai with stainless cladding to reduce maintenance while preserving the crisp cutting feel of carbon steel. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it suitable for everything from vegetables to proteins with a smooth push or pull cut.
We’ve upgraded this knife in-house with a carbon-dated Bog Oak wa handle, estimated to be approximately 4,000 years old. Preserved for millennia in peat bogs, Bog Oak develops a deep natural dark tone and exceptional density. Each handle is one of a kind, adding visual character while providing excellent balance and durability that complements the forged blade.
Care Instructions: Carbon steel will develop a natural patina with use. Keep the blade clean and dry during prep, wipe after cutting acidic foods, and hand wash and dry thoroughly after use. Do not soak or place in a dishwasher. Apply a light coat of camellia or mineral oil for long-term storage. Avoid prolonged water exposure to the handle and occasionally apply board butter or natural oil to nourish the Bog Oak. Do not cut frozen foods, bones, or hard objects.
Each knife is made by hand, so measurements may vary.
