The Yusaku Blue #2 Gyuto 240mm is a standout offering 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 promise of his early work.
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 excellent performance at a very approachable price point.
This 240mm 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, offering smooth, efficient cutting performance across a wide range of tasks. The longer length provides added reach and slicing power, making it an excellent choice for larger prep work and proteins. 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: 8.0 oz (228 g) Blade Length: 242 mm Total Length: 395 mm Spine Thickness at Heel: 3.5 mm Blade Height: 49 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 excellent performance at a very approachable price point.
This 240mm 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, offering smooth, efficient cutting performance across a wide range of tasks. The longer length provides added reach and slicing power, making it an excellent choice for larger prep work and proteins. 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.
