A distinctive single-bevel Gyuto (chef knife) hand-forged in Tosa, Kochi — Japan's historic carbon-steel cutlery region. The 210 mm blade is mono Blue #2 (Aogami #2) high-carbon steel, a tough, fine-grained steel prized for the keen, long-lasting edge it takes. The single-bevel grind is ground on the right face for clean, one-directional release, and the blade wears a black kurouchi (forge) finish over a 4.2 mm spine that gives it serious presence and weight on the board.

This is a substantial knife at ~246 g, balanced just behind the heel for powerful push cuts through dense proteins and vegetables. Traditional octagonal Wa handle in solid black ebony — a dense, oil-rich hardwood. Blade height 45 mm at the heel; overall length ~360 mm.

Brand new in the original retail box with paper case. Ships from Japan with full tracking. Care: this is high-carbon steel and a single-bevel grind — hand-wash only, dry immediately, oil if storing long-term, and have the bevel maintained on a whetstone. A natural patina will form with use and protects the steel. Avoid frozen food and bones.

Specifications:

1. Blade Material: Blue #2 (Aogami #2) Carbon Steel — Single Bevel
2. Blade Length: 210 mm
3. Blade Style: Gyuto (Chef Knife), Single Bevel (片刃), Kurouchi (Black Forge) Finish
4. Handle: Ebony (黒檀)
5. Handle Length: 130 mm
6. Handle Thickness: 23 mm
7. Origin: Tosa, Kochi, Japan