The Yusaku Blue #2 Gyuto 210mm is an excellent example of the emerging work from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and potential of his early efforts.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering strong performance at a very accessible price point.
This 210mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and well suited for both push cutting and rocking motions, making it a dependable all-purpose knife for home cooks and professionals alike. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: Hammer Forged, San Mai Edge Steel: Hitachi Blue #2 Cladding: Soft Iron Finish: Kurouchi / Sand Blast Shinogi Edge Grind: Double Bevel (See Choil Photo) Weight: 6.7 oz (192 g) Blade Length: 215 mm Total Length: 362 mm Spine Thickness at Heel: 3 mm Blade Height: 48 mm Handle: Burnt Urushi Octagonal
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering strong performance at a very accessible price point.
This 210mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and well suited for both push cutting and rocking motions, making it a dependable all-purpose knife for home cooks and professionals alike. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautiful in form and functionPosted By: Linzay Young - verified customer
38 people found this review helpful
This knife is stunning in both its appearance and its performance. The rustic finish of the outer layer is a nice contrast to the bright edge of the clean carbon core steel, and the handle is a thing of beauty with the fire toasted effect bringing out the grain of the wood. The knife is sharp as hell, and It eases through vegetables as if it is doing the work itself. I haven't had to steel the knife yet, so looking forward to seeing how the edge rebounds over time with use and eventual sharpening but with carbons core I know I will have a laser for life in this blade.
38 people found this review helpful
This knife is stunning in both its appearance and its performance. The rustic finish of the outer layer is a nice contrast to the bright edge of the clean carbon core steel, and the handle is a thing of beauty with the fire toasted effect bringing out the grain of the wood. The knife is sharp as hell, and It eases through vegetables as if it is doing the work itself. I haven't had to steel the knife yet, so looking forward to seeing how the edge rebounds over time with use and eventual sharpening but with carbons core I know I will have a laser for life in this blade.
A nice knifePosted By: Brannon - verified customer
48 people found this review helpful
This is a nice looking knife that is very well made with a nice grind. Sharpness OOTB was good, but took some work to get extremely sharp. It is a bit longer than a typical 210 mm gyuto and I find it a bit weight forward on a pinch grip, but I think that very much depends on the size of your hands. I've been using it now for about a month on a daily basis and I really like using it and find it comfortable as the edges on the spine and heel have been filed. The knife is rustic looking, but that fits the look of my other knives. So far, it holds an edge very well, needing a honing every few days.
48 people found this review helpful
This is a nice looking knife that is very well made with a nice grind. Sharpness OOTB was good, but took some work to get extremely sharp. It is a bit longer than a typical 210 mm gyuto and I find it a bit weight forward on a pinch grip, but I think that very much depends on the size of your hands. I've been using it now for about a month on a daily basis and I really like using it and find it comfortable as the edges on the spine and heel have been filed. The knife is rustic looking, but that fits the look of my other knives. So far, it holds an edge very well, needing a honing every few days.
