JKC Aogami Gyuto

Crafted for chefs and enthusiasts who demand exceptional cutting performance, the JKC Gyuto Aogami No.2 combines traditional Japanese craftsmanship with one of Japan’s most respected carbon steels. Aogami No.2 (Blue Steel #2) is renowned for its outstanding edge retention, excellent toughness, and ease of sharpening, offering a blade that stays sharper for longer while remaining straightforward to maintain.

Compared with the highly regarded Shirogami (White Steel), Aogami No.2 provides superior edge retention and improved resistance to staining, making it a popular choice among serious knife users. The steel’s high carbon content is enhanced with carefully balanced additions of tungsten and chromium, creating a blade that delivers remarkable sharpness, durability, and wear resistance.

To improve toughness and simplify maintenance, the hard Aogami No.2 core is clad between softer layers of steel. This traditional laminated construction helps protect the cutting edge while making sharpening and long-term care easier.

Each knife is individually handcrafted and fitted with a beautifully finished Bubinga wood handle. Due to the natural characteristics of the wood and the handmade manufacturing process, every knife possesses its own unique colour, grain pattern, and character.

Designed for precision, versatility, and daily performance, this Gyuto is an exceptional all-purpose chef’s knife suitable for both professional kitchens and passionate home cooks.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.