Muneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mmMuneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
Muneishi Blue 2 Gyuto 210mm
★★★★★ ★★★★★ 4.8 5 reviews

Muneishi Blue 2 Gyuto 210mm

$239.00 AUD
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Muneishi Blue 2 Gyuto 210mm
$239.00 AUD
★★★★★ ★★★★★ 4.8 (5)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core Carbon Clad, Kurouchi Finish
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material
Octagon Oak
Bevel
Double Bevel
Edge Length
210mm
Overall Length
350mm
Spine Thickness Heel/Mid
2.8mm/2mm
Blade Height @ Heel
47mm
gWeight
165mm

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Artisan Crafter with Traditional Techniques

Artisan Crafter with Traditional Techniques
Knives we offer at Chef’s Edge are artisan-crafted in Japan, the product of traditional techniques, skilled hands, and a culture deeply rooted in blade-making excellence.

We work directly with blacksmiths and workshops across Japan to curate what we believe is the most exceptional range of Japanese kitchen knives in the world. Whether shaped in a small forge in Sanjo or hand-finished in Sakai, each piece reflects the care, precision, and performance that define true craftsmanship.

At Chef’s Edge, we exist to bring these tools, and their stories, into the hands of cooks who appreciate the difference.
Shop Artisan Crafter with Traditional Techniques →

Customer Reviews

4.8
★★★★★ ★★★★★
Based on 5 verified reviews
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Customer Reviews

Based on 5 reviews
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P
Pedro Henrique De Jesus Fernandes
Awesome but ..

Amazing knife I love it but right after I bought you guys came up with a sale of whoever buys a gyuto gets a petty for free and I missed that because of few days 😅😪

K
Kyle Sweeney
5/5

Best knife I've ever owned.

J
Jack Arthur
Love it

Great knife, stoked

M
MDC
Muneishi Blue 2 Gyuto 210

I’m very impressed with the performance of this knife, particularly for the money.

The blade profile has a good balance of belly and flat section along the blade edge. The tip is very sharp but not too thin. More expensive knives may have better fit and finish but the ergonomics of this are perfectly functional. The grind is slightly convex and symmetrical. It seems to hold an edge a good while.

There’s really nothing to complain about at this price point, very good value all round. Get one before they’re gone.

T
Trent Bunter

Muneishi Blue 2 Gyuto 210mm