Sakai Takayuki Kurouchi Blue 2 Gyuto 210mm

The Sakai Takayuki Kurouchi Blue #2 Gyuto 210mm is a Japanese chef’s knife hand forged in Sakai, Japan. With a relatively thick grind behind the edge, it suits cooks who prefer a substantial everyday workhorse for chopping vegetables, preparing herbs and slicing boneless meat and fish.

Sakai Takayuki is the knife brand of Aoki Hamono, a company established in 1947 and based in Sakai. The brand draws on the region’s long tradition of knife making, bringing together specialist skills in forging, sharpening and finishing.

The gyuto is the Japanese counterpart to a Western chef’s knife. At 210mm, it offers useful reach for slicing larger ingredients while remaining manageable for regular board work. Its pointed tip also allows finer preparation, making it a practical choice as your main kitchen knife.

This particular model is thicker behind the edge than many Japanese knives. That extra material supports the cutting edge and gives it a sturdy, workhorse character. The tradeoff is that it can meet more resistance when cutting through dense ingredients than a thinner ground blade. It is a good fit for cooks who value a robust all rounder and enjoy working with carbon steel.

Steel and Construction

Hand forged in Sakai, the blade features an Aogami #2 cutting core, also known as Blue #2 carbon steel, with soft iron cladding. Blue #2 is valued for its ability to take a fine edge, retain useful sharpness and respond well to whetstone sharpening.

Both the cutting core and the iron cladding are reactive. This means the entire blade needs to be kept clean and dry to prevent rust, particularly when working with acidic ingredients.

The kurouchi finish is the dark surface retained from the blade making process. It gives the upper blade its rustic appearance and offers some protection to the covered surface, although it does not make the knife stainless.

An octagonal walnut handle with a Pakkawood collar completes the knife. The flat faces help you feel the blade’s orientation in your hand, while the wood adds a natural contrast to the dark finish.

Maintenance and Care

Wipe the blade clean during preparation and dry it whenever you pause. After use, hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not leave the knife soaking or put it in the dishwasher.

A patina will develop on the exposed steel with use. This change in colour is normal for carbon steel, but it does not remove the need for regular cleaning and drying. Apply a thin coat of food safe knife oil before longer storage.

Avoid abrasive cleaning pads on the kurouchi finish, which can gradually wear with use and cleaning.

Use a wooden cutting board and avoid bones, frozen food and other very hard ingredients. Although this model has a thicker grind, its hard carbon steel edge still requires careful use. Do not twist the blade while it is in the food or use the tip for prying. Maintain the cutting edge with a suitable whetstone when sharpening is needed.

Best for: Vegetables, herbs, boneless meat, fish and everyday preparation for cooks who prefer a sturdier workhorse knife.

Kitchen Samurai Ease of Use Rating: Confident Cook. A versatile chef’s knife for users comfortable with Japanese knife technique and the extra care required by a fully reactive carbon steel blade.

Hand forged in Sakai, Japan.

HRC: 62

Made in Japan.

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