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The Tadafusa Blue #2 Gyuto 210mm is an everyday Japanese chef's knife that combines a Blue #2 carbon steel core with practical stainless steel cladding and Tadafusa's distinctive nashiji finish. Designed for regular use, it offers excellent cutting performance, straightforward maintenance and the balance that makes a 210mm gyuto a favourite among both home cooks and professionals.
The gyuto is the Japanese equivalent of a Western chef's knife and is the most versatile shape in the kitchen. It is designed to handle almost every everyday cutting task, from chopping vegetables and herbs to slicing meat and fish.
A 210mm gyuto is widely regarded as the ideal size for most home cooks, offering plenty of cutting length while remaining agile and easy to control.
Nashiji means "pear skin" in Japanese, referring to the softly textured finish across the blade. Sitting between rustic and refined, it offers subtle character while helping to reduce friction and improve food release. It's a practical finish that balances performance with a traditional aesthetic.
Based in Sanjo, Niigata — a region known for its long-standing blacksmithing tradition — Tadafusa produce knives that prioritise usability, consistency and value. Their blades are made with a focus on real kitchen performance: thin behind the edge, well heat treated and built to be used daily rather than kept for show.
Blue #2 (Aogami #2) is a carbon steel enriched with tungsten and chromium, offering improved wear resistance over simpler carbon steels. It takes a very fine edge and holds it well, while maintaining good toughness and sharpening ease. A well-balanced carbon steel — capable, dependable and widely respected.
Blade Shape — Gyuto
Blade Length — 210mm
Steel — Blue #2 (Aogami #2)
Construction — San Mai
Cladding — Stainless Steel
Finish — Nashiji
HRC — 62–63
Bevel — Double Bevel
Wash by hand with warm water and a mild detergent, then dry thoroughly after use. Never put the knife in a dishwasher or leave it soaking in water.
Although the blade is stainless clad, the exposed Blue #2 cutting edge is carbon steel and will gradually develop a natural patina with use. Dry the edge promptly after washing, avoid prolonged contact with acidic foods, use a wooden or soft plastic chopping board and sharpen with whetstones as required.
Age is verified at checkout where required, and again by the courier on delivery where applicable. Someone over the age of 18 must be available to receive the parcel.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
