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Kagemitsu Tetsukage 鉄影, kiritsuke gyuto 210 mm (chef's knife), Aogami #2 -blade only-
SKU: mikakō-tetsuKagemitsu Tetsukage 鉄影 Kiritsuke Gyuto
Double-sided laminated, Sanmai-style blade with a core of Japanese Aogami #2 steel, also known as Blue Paper Steel. The blade is extremely thin and hand-sharpened, without thickening behind the edge, making it very easy to sharpen on Japanese water stones.
The Gyuto knife is a true all-rounder in the kitchen, designed for precise and effortless cutting. The name originates from Japan and means “cow knife,” referring to its traditional use for meat and fish. The wide blade and fine balance offer exceptional control, making it a favourite among both home cooks and professional chefs.
These knives are made in Echizen, Japan. The steel is forged between two layers of softer steel. The outer layer is made from softer corrosion-resistant steel. This helps protect the core steel against possible damage and oxidation. The name of these knives is Tetsukage 鉄影, which literally means “Shadow of Steel.” The knife comes standard with the Kagemitsu logo, Osafune Kagemitsu. These knives can also be ordered without an inscription, and you may have your own name engraved if desired, including in Japanese kanji characters.
These knives are supplied without a handle.
- Blade length: 210 mm
- Overall length: 300 mm
- Weight: 98 grams
- Blade height: 50 mm
- Blade thickness: 1.8 mm tapering to 1.4 mm
- Steel type: Core steel: Japanese Aogami #2 non-stainless steel with two outer layers of steel
- Hardness: 62 HRC, Rockwell C
- Handle: No handle; you will need to fit or have a handle fitted yourself. We offer a variety of handles and we offer a handle placement service.
These knives are not dishwasher-safe and are very sensitive to hard products, such as cheese, bread, bones, fish bones, etc., and/or frozen products.
Steel
Aogami #2, also known as Blue Paper Steel #2 or Blue Steel #2, is a classic Japanese carbon steel widely used in high-quality kitchen knives. It is associated with Yasugi steel from Hitachi Metals, now Proterial, and is essentially a refined carbon steel to which mainly tungsten and a small amount of chromium have been added. These additions give it better wear resistance and edge retention than many “white” carbon steels such as Shirogami, while still remaining relatively pleasant to sharpen.
Aogami #2 typically contains approximately 1.05–1.15% carbon, 1.00–1.50% tungsten and 0.20–0.50% chromium. Please note: this small amount of chromium does not make the steel stainless; significantly more chromium is required for that. It remains a reactive carbon steel that can discolour, develop a patina and rust if left wet or dirty.
In use, Aogami #2 is known for its excellent balance. It can be sharpened to a very keen edge, holds that edge longer than Shirogami #2, and is less extreme or demanding than Aogami Super. This makes it popular with both professional chefs and enthusiastic home cooks who want the performance of carbon steel, but not necessarily the most brittle or difficult-to-sharpen steel.
The cutting feel is often what people fall in love with. A well-sharpened Aogami #2 knife feels lively, direct and “bitey” at the edge: tomatoes, onions, fish and vegetables are cut with very little resistance. This steel truly comes into its own in thinly ground Japanese knives such as gyuto, santoku, bunka, nakiri and petty knives.
The downside is maintenance. After use, the knife should be rinsed, dried thoroughly immediately and never left in the sink, dishwasher or a damp cloth. When used with acidic products such as citrus, onion, tomato or fruit, the steel may discolour quickly. This is usually patina, not rust. A blue-grey patina is normal and can even offer some protection; orange-brown, powdery spots are rust and should be removed.
