Hitohira Gorobei Rikichi Blue #2 Kasumi Gyuto 240mm Ho Wood Handle

Gorobei’s fine hand forged carbon steels, shaped and sharpened by Rikichi, form solid blades with a more pronounced convex grind but still nice and thin behind the edge. A more substantial spine combined with some height give these knives a sturdy and reliable feel. Knives in white #2 sport a ho wood handle and weigh slightly less than the more hefty blue #2 knives which also come with the classic ho wood handles. Both feature a kasumi finished soft iron cladding with handle to tip polishing and have a chamfered spine and choil.

I’m saddened to inform you that the blacksmith “Gorobei” is now retired. We will not receive any new knives by his hand.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.