Original price was: £220.00.£119.00Current price is: £119.00.
The Sakai Takayuki Aogami #2 Kurouchi Gyuto 240mm is a high-performance Japanese chef’s knife, expertly handcrafted in Sakai City, Japan by skilled artisans using centuries-old traditional techniques. Made with Aogami #2 (Blue Paper #2) carbon steel, this knife delivers razor-sharp precision, outstanding edge retention, and superior cutting performance.
With its Kurouchi (blacksmith’s) finish, this knife features a rustic, textured aesthetic while providing enhanced corrosion resistance. Designed for professional chefs and home cooks, the 240mm Gyuto blade excels in slicing, dicing, and chopping a wide variety of ingredients with effortless precision.
✔ Aogami #2 (Blue Paper #2) Carbon Steel Core – Ensures razor-sharp precision, superior durability, and long-lasting edge retention.
✔ Kurouchi Finish – The blackened, rustic texture enhances corrosion resistance while maintaining a traditional Japanese aesthetic.
✔ Versatile 240mm Gyuto Blade – A multi-purpose Japanese chef’s knife, ideal for precise slicing, chopping, and mincing.
✔ Double-Beveled Edge – Suitable for both right- and left-handed users, providing versatility in cutting techniques.
✔ Ergonomic Walnut Handle – Designed for comfortable handling and enhanced grip, reducing hand fatigue.
✔ Handcrafted in Japan – Produced by Sakai Takayuki, a brand with over 600 years of Japanese knife-making heritage.
| Material | Aogami #2 |
|---|---|
| Shape | Gyuto |
| Length | 240mm |
| Finish | Kurouchi |
| Edge | Double Bevel |
| Handle | Mahogany Handle with red bolster |
🔪 Authentic Japanese Craftsmanship – Handmade in Sakai, Japan, using traditional forging methods.
🌟 Perfect for Professional & Home Chefs – Designed for precision cutting, smooth slicing, and effortless chopping.
🛡️ Exceptional Edge Retention – Built from Aogami #2 steel, ensuring long-lasting sharpness and superior performance.
⚡ Multi-Purpose Knife – Ideal for vegetables, meat, fish, and fine slicing techniques, making it an essential tool for any serious cook.
✅ Hand Wash Only – Clean with mild detergent, dry immediately, and avoid dishwashers.
✅ Store Properly – Use a knife sheath, magnetic strip, or wooden knife block.
✅ Regular Honing – Maintain sharpness with a ceramic honing rod or whetstone.
✅ Prevent Rust – Since Aogami #2 Steel is a high-carbon steel, the exposed edge may rust if not properly maintained. Always clean and dry thoroughly after use.
💡 Pro Tip: Pair this Japanese Gyuto knife with a high-quality whetstone to keep the edge razor-sharp for years to come.
For over 600 years, Sakai City, Osaka, has been the heart of Japan’s legendary knife-making tradition. Originally renowned for crafting samurai swords, this historic region is now home to Sakai Takayuki, the premium brand of Aoki Cutlery Manufacturing Co., recognized for its exceptional craftsmanship, ultra-sharp edges, and innovative designs.
Today, Sakai Takayuki knives are trusted by professional chefs and culinary experts in over 100 countries, making them one of the most sought-after Japanese knife brands worldwide. Known for their razor-sharp precision, superior durability, and high-quality materials, these handcrafted kitchen knives are engineered for chefs who demand perfection.
Whether in a Michelin-starred restaurant or a home kitchen, Sakai Takayuki continues to set the standard for Japanese cutlery, combining centuries-old traditions with cutting-edge technology to deliver some of the finest Japanese knives in the world.
