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Ishizuchi kurouchi damascus aogami#2 gyuto

Ishizuchi kurouchi damascus aogami#2 gyuto

Regular price ¥20,300 JPY
Regular price Sale price ¥20,300 JPY
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This gyuto knife is a versatile Japanese knife that has been hand-forged by a craftsman from Imabari, Ehime, Japan under the brand Ishizuchi. The blade is made from aogami#2, which is a high-quality Japanese steel known for its excellent edge retention, toughness, and ease of sharpening. This makes it perfect for everyday use in the kitchen.

The gyuto features an octagonal walnut handle that provides a comfortable and secure grip, allowing for precise control while cutting. The rustic kurouchi finish and 15 layers of damascus adds to the knife's unique and beautiful aesthetic.

This Ishizuchi gyuto knife is a great choice for those who are looking for their first all-purpose Japanese knife. It is perfect for a variety of tasks such as slicing, chopping, and mincing. Whether you are a professional chef or a home cook, this knife is sure to become a valuable addition to your kitchen.

Brand: Ishizuchi
Location: Imabari, Ehime, Japan
Knife type: gyuto
Finish: kurouchi damascus

Construction type: sanmai
Cladding: iron clad
Core steel: Hitachi aogami#2
Steel type: carbon

Overall length: 367mm
Blade length (heel to tip): 213mm
Blade height at heel: 43,5mm
Spine thickness at handle: 3.7mm
Spine thickness at heel: 3.2mm
Spine thickness at middle: 2.3mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 165g

Edge/bevel: 50:50
Handle: octagonal walnut
Hand orientation: ambidextrous

Exclusive of shipping fee.
We ship worldwide via EMS or DHL.


We ship worldwide from Tokyo to over 150 countries.

Enjoy free shipping on orders over 19,000 JPY (approx. 140 USD) with code "ZKT20".

For customers in the Philippines, get free shipping on orders over 5,000 PHP with code "PH5K". Please note that we cannot ship to areas with the following zip codes: 5317, 5316, 5315, 5314, 5111, 5110.

For USA, Canada, Europe, and Australia, we ship via DHL.
For Asia and Middle East, we use JapanPost EMS.
Upon order confirmation, we will ship out in 1-2 business days.

US, Canada, Australia, Europe: 3-5 days
Middle East: 5-10 days
Asia: 2-5 days

For Philippines:
Manila and nearby cities: 2-5 days
Visayas/Mindanao: 15-25 days

Note: These estimates are averages and not guaranteed delivery times. The actual number of days may vary due to factors such as transport, customs, and handling conditions in the destination area, which are beyond our control. Thank you for your understanding.

Once your order is shipped, we'll send you a confirmation email with a tracking link.

Item prices and shipping fees exclude import duties, taxes, and charges. Buyers are responsible for these fees. In the Philippines, there are no taxes regardless of the item's value.

Return Policy


  • You can return products within 14 days of receiving them.
  • To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
  • You must provide a proof of purchase to complete your return.
  • Buyers are responsible for the cost of returning products.
  • Contact us at to arrange a return.

Please note:

  • Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


  • We will notify you by email once we receive and inspect your returned item.
  • If approved, a credit will be applied to your original method of payment within a certain amount of days.


  • Check your bank account first if you haven't received your refund yet.
  • Contact your credit card company if necessary.
  • Contact your bank if you still have not received your refund.
  • Contact us at if you have any further concerns.

EXCHANGES (if applicable)

  • We only replace items if they are defective or damaged upon arrival (not due to misuse).
  • Contact us at if you need to exchange a defective or damaged item.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique. 
• Avoid bones and frozen food.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge. Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives. 

GCash Order Form (for PH)

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Ishizuchi kurouchi damascus aogami#2 gyuto

Ishizuchi kurouchi damascus aogami#2 gyuto