Yosimitu Kajiya White #2 Gyuto 240mm Kurouchi

Hand-forged in Nagasaki by third-generation blacksmith Junichi Ide, this 240mm gyuto is a lightweight, versatile all-purpose kitchen knife with a wonderfully traditional feel.

The blade is made from White #2 carbon steel, clad in soft iron and finished with a rustic kurouchi surface. At just 150g it is remarkably light for a 240mm gyuto, giving you plenty of cutting length while retaining a quick, nimble feel in the hand. 

Available with a choice of poplar or walnut handle.

Knife Shape & Finish

The gyuto is the Japanese equivalent of a Western chef’s knife and one of the most versatile shapes in the kitchen. Its pointed tip and gently curved edge make it equally useful for vegetables, meat, fish and general everyday prep.

The kurouchi finish is the dark surface left from the forging process, giving the blade its characteristically raw, traditional appearance. As with any handmade knife, the exact finish and appearance will vary slightly from piece to piece.

Steel & Construction

The cutting core is White #2 (Shirogami #2), a traditional Japanese carbon steel prized for its fine grain, keen edge and ease of sharpening.

The blade uses san mai construction, with the White #2 core sandwiched between softer iron cladding. Both the exposed cutting edge and the cladding are reactive, so the blade should be washed and thoroughly dried immediately after use. With use it will naturally develop a patina.

About Yosimitu Kajiya

Yosimitu Kajiya is a family-run forge founded in 1937 on the Shimabara Peninsula in Nagasaki Prefecture. The forge is now led by third-generation blacksmith Junichi Ide, continuing the production of traditionally forged Japanese kitchen knives.

Their knives have a particularly honest, functional character: hand-forged carbon steels, simple finishes and traditional construction, without unnecessary refinement. They represent exceptional value for anyone looking for a genuinely handmade Japanese knife.

Steel Care

• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.

Specifications

Blade shape: Gyuto
Maker: Yosimitu Kajiya
Blacksmith: Junichi Ide
Construction: San Mai
Core steel: White #2 (Shirogami #2) carbon steel
Cladding: Soft iron
Finish: Kurouchi

Blade length: 240mm
Total length: 390mm

Age restriction: Knives are only available to persons aged 18 or over. Proof of age is required at checkout and upon delivery.