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alt="A Toyama aogami#2 gyuto 270mm with a wooden handle and a sharp, shiny blade rests on a dark gray surface. The blade, featuring Japanese characters engraved near the handle, showcases traditional craftsmanship."
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alt="A Toyama aogami#2 gyuto 270mm with a wooden handle and a sharp, shiny blade rests on a dark gray surface. The blade, featuring Japanese characters engraved near the handle, showcases traditional craftsmanship."
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alt="A close-up of a kasumi gyuto Japanese kitchen knife with a polished steel blade and black handle, featuring engraved Japanese characters on the blade, placed on a dark, textured background."
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alt="Close-up of a metallic kasumi gyuto blade featuring engraved Japanese characters, set against a dark, textured background."
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alt="Close-up of a metallic kasumi gyuto blade featuring engraved Japanese characters, set against a dark, textured background."
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alt="A close-up of a sharp kasumi gyuto kitchen knife with a reflective blade and black handle, placed on a dark gray textured surface."
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alt="A close-up of a sharp kasumi gyuto kitchen knife with a reflective blade and black handle, placed on a dark gray textured surface."
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alt="A Sanjo gyuto chef’s knife with a wooden handle and a shiny, sharp blade featuring engraved Japanese characters rests on a dark gray surface."
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alt="A Sanjo gyuto chef’s knife with a wooden handle and a shiny, sharp blade featuring engraved Japanese characters rests on a dark gray surface."
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alt="A single Sanjo gyuto chefs knife with a wooden handle and a sharp, silver blade featuring engraved characters, placed on a plain dark gray background."
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alt="A single Sanjo gyuto chefs knife with a wooden handle and a sharp, silver blade featuring engraved characters, placed on a plain dark gray background."
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alt="Spine shot of a thin, long-bladed Sanjo gyuto kitchen knife held at an angle against a plain, light gray background. The blade appears sharp and tapers to a pointed tip."
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alt="Spine shot of a thin, long-bladed Sanjo gyuto kitchen knife held at an angle against a plain, light gray background. The blade appears sharp and tapers to a pointed tip."
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alt="A close-up of the handle and part of the blade of a Sanjo gyuto kitchen knife with a light wood handle and metal blade, photographed against a plain gray background."
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alt="Choil shot of a Sanjo gyuto knife blade, photographed from the tip along its spine, with a neutral gray background."
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Toyama aogami#2 gyuto 270mm
Regular price¥135,000 JPY
Regular priceSale price¥135,000 JPY
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Specifications
Handforged in Sanjo, Japan by 86-year-old master blacksmith Shuji Toyama, this gyuto features an Aogami#2 carbon steel core with stainless cladding and migaki finish. The 270mm cutting edge provides extra reach for processing larger ingredients. Known for their convex grinds, Toyama knives are an enthusiast favorite. A high-performance workhorse gyuto that cuts with authority.
Handforged in Sanjo, Japan by Shuji Toyama (born 1939)
270mm (10.63") cutting edge with 59.4mm heel height
Aogami#2 core steel (~64 HRC)
Stainless clad for easier maintenance
Traditional magnolia with buffalo horn ferrule
Details
Blacksmith: Shuji Toyama
Producing Area: Sanjo, Japan
Knife Type: Gyuto
Finish: Migaki
Core Steel: Aogami#2
HRC: ~64
Steel Type: Carbon Steel
Cladding: Stainless Clad
Blade and Handle Specs
Overall Length: 443mm
Blade Length (Heel to Tip): 270mm
Blade Height at Heel: 59.4mm
Spine Thickness:
At the handle: 4.6mm
At the heel: 3.9mm
Midway: 2.1mm
1cm from the tip: 1.1mm
Weight: 253g
Edge/Bevel: 50:50
Handle: Magnolia with buffalo horn ferrule
Hand Orientation: Ambidextrous
Saya/Sheath: None
Notes:
For the care and maintenance of Toyama knives, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in handcrafted knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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 Complete Care Guide
