The Yamashin Blue #2 Damascus Gyuto 210mm is a handcrafted Japanese chef’s kitchen knife designed for everyday food preparation. The gyuto profile is Japan’s version of a chef’s knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and general meal prep. Its balanced length and gently curved edge make it a versatile culinary tool for both home cooks and professional kitchens.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in layered Damascus steel using traditional san mai construction, providing strength and visual character while supporting the harder core steel. The double bevel grind makes it suitable for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Steel: Hitachi Blue #2 (Aogami #2) Cladding: Damascus (reactive) Finish: Damascus Migaki Grind: Double Bevel Handle: Octagonal Walnut Ferrule: Black Pakka Wood Weight: 5.4 oz (154 g) Edge Length: 212 mm Total Length: 360 mm Spine Thickness at Heel: 4 mm Blade Height: 44 mm
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in layered Damascus steel using traditional san mai construction, providing strength and visual character while supporting the harder core steel. The double bevel grind makes it suitable for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
