• Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood
  • Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood – detail view
  • Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood – side profile
  • Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood – handle detail
  • Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood – blade close-up
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Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood

Gyuto 210mm Blue #2 Stainless Clad Tsuchime Rosewood

By Katsushige Anryu

CHF 179.00
CHF 179.00
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Handmade in Echizen, Japan by Katsushige Anryu, this 210mm Gyuto is a refined expression of traditional forging paired with highly considered, modern performance. The Gyuto—Japan’s interpretation of the European chef’s knife—is a true all-rounder, and in this slightly shorter format it offers outstanding control, agility, and efficiency across a wide range of kitchen tasks. It excels at precise prep work, clean protein slicing, and confident handling of vegetables, delivering excellent board presence while remaining nimble and well balanced in hand.

The blade is forged from Aogami #2 (Blue #2) carbon steel and hardened to 63 HRC, delivering exceptional sharpness, edge stability, and a crisp, controlled cutting feel. Often compared to Western steels such as 52100, Blue #2 shares a similar balance of toughness and fine edge capability, but is especially prized for its clean sharpening behaviour and highly responsive feedback on the board. Constructed in a three-layer San Mai format, the hard core steel is supported by softer outer layers for strength and stability, while the exposed carbon edge develops a natural patina with use.

A defining feature of this knife is its forged distal taper. Measuring a substantial 5.18 mm at the heel, the spine feels reassuring and ergonomic in a pinch grip, providing authority and balance at the start of the cut. From there, it tapers decisively to 2 mm at mid-blade and approximately 1.15 mm near the tip, transitioning smoothly from power to finesse. The result is a blade that moves confidently through dense ingredients while remaining light, agile, and precise toward the tip.

The flat grind and gently radiused edge profile support controlled push- and pull-cutting, while Anryu-san’s signature tsuchime finish enhances food release and adds subtle visual texture. Finished with a traditional oval wa handle in rosewood with a black pakka ferrule, the knife is fully ambidextrous and comfortable for extended use.

This Anryu Aogami #2 Tsuchime Gyuto is built for daily professional use and long-term appreciation—an authentic example of Echizen craftsmanship defined by balance, feel, and performance.

Product Specification
  • Blade Type:
  • Overall Length: 360mm
  • Edge Length: 210mm
  • Spine Heel: 5.18mm
  • Spine Mid: 2mm
  • Spine Tip (20mm before): 1.41mm
  • Blade Height: 47mm
  • Weight: 181g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 63
  • Blade Construction:
  • Blade Finish: TexturedBrushed
  • Grind:
  • Handle Construction:
  • Handle Materials: Rosewood, Black Pakka
  • Handedness: Ambidextrous

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Aogami #2

High-carbon tungsten-chromium steel

Typical HRC
61–64
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Aogami #2 — Blue Paper #2 — is the most widely encountered of the blue-paper steels and the one most cooks meet first. About 1.10 percent carbon plus half a percent each of chromium and tungsten is enough to noticeably extend edge retention over the white papers without dramatically changing how the steel feels at the stone.

In a typical clad gyuto or santoku the steel runs at 61–63 HRC, sharpens cleanly on most synthetic stones, and produces a reliable, hard-wearing edge. Toughness is good for the hardness — the lower carbon content compared to Blue #1 helps here — and the patina develops at a moderate, manageable pace. It is genuinely a workhorse: forgiving of slightly imperfect technique, tolerant of a wider range of foods, and broadly available across price points.

Among makers, Aogami #2 is the default blue paper for everyday clad knives, found across the bulk of the Sakai and Tosa traditions' working-cook offerings. Among the makers Modern Cooking carries, Katsushige Anryu and Jonas Johnsson work in Aogami #2. It is perhaps the steel that best illustrates Hitachi's philosophy: clean composition, predictable behaviour, ample room for the smith to leave a fingerprint.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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