Tetsujin aogami#2 gyuto 240mm
Tetsujin aogami#2 gyuto 240mm
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The Tetsujin aogami#2 gyuto 240mm is a handcrafted Japanese chef's knife created through a collaboration between blacksmith Toru Tamura and sharpener Naohito Myojin. Forged with an aogami#2 core steel, this gyuto offers excellent sharpness and edge retention. At 240mm in length, this gyuto is suitable for a wide range of cutting tasks, from slicing vegetables to portioning meats.
a. For the care and maintenance of Japanese knives, such as this Tetsujin aogami#2 gyuto 240mm knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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- Brand: Tetsujin
- Blacksmith: Toru Tamura
- Sharpener: Naohito Myojin
- Producing area: Kochi, Japan
- Knife type: gyuto
- Finish: kasumi
- Steel: aogami#2/ blue#2
- Steel type: carbon
- Cladding: iron clad
- Overall length: 383mm
- Blade length (heel to tip): 229mm
- Blade height at the heel: 47.0mm
- Spine thickness at the handle: 3.1mm
- Spine thickness at the heel: 3.0mm
- Spine thickness midway: 2.5mm
- Spine thickness 1cm from tip: 1.0mm
- Weight: 203g
- Edge/bevel: 50:50
- Handle: octagonal stabilized birchwood
- Hand orientation: ambidextrous
- Saya/ sheath: Not included
a. For the care and maintenance of Japanese knives, such as this Tetsujin aogami#2 gyuto 240mm knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping information
Shipping information
Return Policy
Return Policy
• 14-day return window
• Item must be unused and in original packaging
• Buyer pays return shipping
• Damage from misuse not covered
View full Return & Refund Policy
Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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