Burned oak handle
Kagemitsu Tetsukage kogashi ōku 鉄影, kiritsuke gyuto 210 mm (chef's knife), Aogami #2 - Burned oak handle -
SKU: kogashi ōkuKagemitsu Tetsukage Kiritsuke Gyuto
Double-beveled laminated sanmai blade with a core of Japanese Aogami #2 steel, also known as Blue Paper Steel. The blade is extremely thin and hand-ground, with no thickening behind the edge, making it exceptionally easy to sharpen on Japanese whetstones.
The Gyuto knife is a true all-rounder in the kitchen, designed for precise and effortless cutting. The name originally comes from Japan and means “cow sword,” referring to its traditional use for meat and fish. The wide blade and refined balance provide exceptional control, making it a favorite among both home cooks and professional chefs.
These knives are made in Echizen. The steel is forged between two layers of softer steel. The outer layers are made of softer stainless steel, helping to protect the core steel from 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.
- Blade length: 210 mm
- Overall length: 365 mm
- Weight: 140–150 grams
- Blade height: 50 mm
- Blade thickness: 1.8 mm tapering to 1.4 mm
- Steel type: Japanese Aogami #2 carbon steel core with two outer steel layers
- Hardness: 62 HRC, Rockwell C
- Handle: octagonal oak handle with a burnt rear section (kogashi ōku)
These knives are not dishwasher safe and are highly 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-end kitchen knives. It is associated with Yasugi steel from Hitachi Metals, now Proterial, and is essentially a refined carbon steel alloyed primarily with tungsten and a small amount of chromium. These additions provide better wear resistance and edge retention than many “white” carbon steels such as Shirogami, while still remaining relatively easy to sharpen.
Aogami #2 typically contains approximately 1.05–1.15% carbon, 1.00–1.50% tungsten, and 0.20–0.50% chromium. Note that 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 discolor, 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 an extremely fine edge, holds that edge longer than Shirogami #2, and is less extreme or demanding than Aogami Super. This makes it popular among both professional chefs and enthusiastic home cooks who want the performance of carbon steel without necessarily choosing the most brittle or difficult-to-sharpen option.
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 excels 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, thoroughly dried immediately, and never left in the sink, dishwasher, or a damp cloth. When used with acidic ingredients such as citrus, onion, tomato, or fruit, the steel may discolor quickly. This is usually patina rather than rust. A blue-grey patina is normal and can even provide some protection; orange-brown powdery spots are rust and should be removed.
