Myojin Shirasagi Blue 2 Kurouchi Single-Bevel K-Tip Gyuto 210mm/ 240mm
$395.00
Myojin Shirasagi Blue 2 Kurouchi Single-Bevel K-Tip Gyuto 210mm/ 240mm, Japanese chef’s knife
This gyuto is an all-round chef’s knife for slicing, dicing and rock-chopping across vegetables, meat and fish. The blade is a practical everyday length. Forged by Myojin Shirasagi with a kurouchi finish, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The forged carbon steel takes a keen edge and gains character with use.
Myojin Shirasagi gyuto specifications
| Maker | Myojin Shirasagi |
|---|---|
| Knife type | Gyuto (Japanese chef’s knife) |
| Blade length | 210 / 240 mm |
| Steel | Blue #2 (Aogami) carbon steel |
| Finish | Kurouchi (rustic black forge finish) |
| Bevel | Single bevel |
| Best for | Everyday all-round prep |
Care and everyday use
It is at its best for everyday all-round prep. This is a carbon-steel blade, which takes an exceptionally keen edge but reacts with food and water. Hand wash and dry it immediately after use, wipe on a light coat of oil before storage, and expect a natural patina to form over time. Keep it off bone and frozen food, and sharpen on a whetstone to bring the edge back.
Buy this gyuto at Knives and Stones
This gyuto ships fast across the United States at $395.00, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese gyuto knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by David N.
Scary sharp out of the box. Glides through onions and tomatoes with zero effort.
by Alex J.
Feels fantastic in the hand and the Kurouchi looks even better in person.
by Tom B.
The Blue #2 takes a wicked edge. Fit and finish are excellent for the price.