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Moritaka Aogami #2 Carbon Steel Gyuto
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Moritaka Aogami #2 Carbon Steel Gyuto
Moritaka Aogami #2 Carbon Steel Gyuto
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Hand-forged Aogami #2 blue steel blade; 60 Rockwell Hardness
D-shaped seasoned rosewood handle ensures both longevity and hygiene
Razor-sharp double-bevel edge is more robust than a single edge and less prone to chip or nick
Made entirely by hand Kumamoto, Japan
Note: This knife is made of carbon steel and is not stainless. If not cared for properly, the blade will rust. Carbon steel knives will develop a beautiful patina over time.


This Moritaka Aogami #2 Carbon Steel Gyuto is a multi-purpose Western style knife, designed for slicing meat, fish, and cutting a head of cabbage and more. It's also useful for those in the meat industry who cut large amounts of meat. Moritaka selects the highest quality Aogami #2 steel in the YSS range for the core carbon steel because of the extra durability and longer edge retention. Aogami #2 steel is made by adding chromium and tungsten to Shirogami (white steel, the purest of the carbon steels), which makes the material more durable and provides corrosion resistance. Each knife has slightly different appearance and size because the blade is hand-forged and the handle is natural wood. Double-bevel edge is more robust than a single edge and less prone to chip or nick because both sides of the edge are equally supported, so the hard core of steel is supported on both sides. Easy to use since the cutting edge cuts straight down without wanting to twist. The tang of knife is made of stainless steel. In addition, the handle will not rot even after 15 years of use because it is made of seasoned.
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