Yosimitu Kajiya Ao2 Migaki Poplar Gyuto 210mm
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Migaki
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 210mm
Heel Height: 48mm
Spine Thickness: 1.90mm
Weight: 155g
Forged in Shimabara City, Nagasaki Prefecture, this Migaki Gyuto is crafted by the independent third-generation blacksmith Yosimitu Kajiya. He still works the traditional way — hands on from raw steel to finished blade. Nothing outsourced. Nothing rushed. Backed by 84 years of accumulated family know-how, his focus has always been the same: heat treatment, geometry, and real cutting performance over showroom cosmetics.
This version is forged from Aogami #2 carbon steel — a steel respected for its edge retention, fine grain structure, and ability to take a razor-sharp edge with serious bite. It sharpens clean, holds an edge beautifully, and develops character over time. If you enjoy maintaining and bonding with your knife, Aogami 2 delivers that experience.
Unlike the more rustic kurouchi versions, this is the Migaki (polished) finish model. The blade has been hand-polished to a clean, refined surface — but it still carries soul. During the final cleaning and finishing process, subtle rainbow tones can appear across the steel (natural hues). Each blade reflects light a little differently, making every piece slightly unique.
You may still notice small irregularities from the forging and hand-finishing process. That’s part of true handmade work. It’s not factory-perfect, and it’s not trying to be.
The Gyuto profile remains the ultimate all-rounder. Typically ranging from 210mm to 270mm, it offers generous knuckle clearance from the taller heel, a flatter section for confident chopping, a gentle belly for rock cuts, and a precise pointed tip for detail work. It feels familiar if you’re used to a Western chef’s knife — but thinner, lighter, and more responsive. Less fatigue. Cleaner cuts. More control.
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Migaki
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 210mm
Heel Height: 48mm
Spine Thickness: 1.90mm
Weight: 155g
Forged in Shimabara City, Nagasaki Prefecture, this Migaki Gyuto is crafted by the independent third-generation blacksmith Yosimitu Kajiya. He still works the traditional way — hands on from raw steel to finished blade. Nothing outsourced. Nothing rushed. Backed by 84 years of accumulated family know-how, his focus has always been the same: heat treatment, geometry, and real cutting performance over showroom cosmetics.
This version is forged from Aogami #2 carbon steel — a steel respected for its edge retention, fine grain structure, and ability to take a razor-sharp edge with serious bite. It sharpens clean, holds an edge beautifully, and develops character over time. If you enjoy maintaining and bonding with your knife, Aogami 2 delivers that experience.
Unlike the more rustic kurouchi versions, this is the Migaki (polished) finish model. The blade has been hand-polished to a clean, refined surface — but it still carries soul. During the final cleaning and finishing process, subtle rainbow tones can appear across the steel (natural hues). Each blade reflects light a little differently, making every piece slightly unique.
You may still notice small irregularities from the forging and hand-finishing process. That’s part of true handmade work. It’s not factory-perfect, and it’s not trying to be.
The Gyuto profile remains the ultimate all-rounder. Typically ranging from 210mm to 270mm, it offers generous knuckle clearance from the taller heel, a flatter section for confident chopping, a gentle belly for rock cuts, and a precise pointed tip for detail work. It feels familiar if you’re used to a Western chef’s knife — but thinner, lighter, and more responsive. Less fatigue. Cleaner cuts. More control.
Original: $163.67
-65%$163.67
$57.28Description
SPECIFICATIONS
Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Migaki
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Poplar
Blade Size: 210mm
Heel Height: 48mm
Spine Thickness: 1.90mm
Weight: 155g
Forged in Shimabara City, Nagasaki Prefecture, this Migaki Gyuto is crafted by the independent third-generation blacksmith Yosimitu Kajiya. He still works the traditional way — hands on from raw steel to finished blade. Nothing outsourced. Nothing rushed. Backed by 84 years of accumulated family know-how, his focus has always been the same: heat treatment, geometry, and real cutting performance over showroom cosmetics.
This version is forged from Aogami #2 carbon steel — a steel respected for its edge retention, fine grain structure, and ability to take a razor-sharp edge with serious bite. It sharpens clean, holds an edge beautifully, and develops character over time. If you enjoy maintaining and bonding with your knife, Aogami 2 delivers that experience.
Unlike the more rustic kurouchi versions, this is the Migaki (polished) finish model. The blade has been hand-polished to a clean, refined surface — but it still carries soul. During the final cleaning and finishing process, subtle rainbow tones can appear across the steel (natural hues). Each blade reflects light a little differently, making every piece slightly unique.
You may still notice small irregularities from the forging and hand-finishing process. That’s part of true handmade work. It’s not factory-perfect, and it’s not trying to be.
The Gyuto profile remains the ultimate all-rounder. Typically ranging from 210mm to 270mm, it offers generous knuckle clearance from the taller heel, a flatter section for confident chopping, a gentle belly for rock cuts, and a precise pointed tip for detail work. It feels familiar if you’re used to a Western chef’s knife — but thinner, lighter, and more responsive. Less fatigue. Cleaner cuts. More control.
