The Nakamura Blue #2 Gyuto 210mm is a hand-forged chef’s knife produced by Nakamura Hamono in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, this family workshop has spent over a century making practical cutting tools using traditional Japanese forging techniques. The blade features a core of Blue #2 carbon steel, a highly respected steel known for taking extremely sharp edges while remaining relatively easy to sharpen.
The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. 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 an excellent all-purpose knife for vegetables, proteins, and general kitchen work.
Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Brand: Nakamura Hamono Location: Nakatsu City, Oita Prefecture, Kyushu, Japan Construction: Hammer Forged, San Mai Edge Steel: Blue #2 Carbon Steel Cladding: Stainless Steel Finish: Kurouchi Edge Grind: Even (Double Bevel) Edge Length: 210 mm Handle: Solid Oak Octagonal
The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. 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 an excellent all-purpose knife for vegetables, proteins, and general kitchen work.
Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
