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Home | Japanese Kitchen Knives | Hitohira Tanaka Yohei 240mm Gyuto Aogami 1 Kasumi Ebony Handle

Hitohira Tanaka Yohei 240mm Gyuto Aogami 1 Kasumi Ebony Handle

€537,43
€537,43
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READ IMPORTANT DELIVERY OPTION INFORMATION

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Thin Grind

Particularly thin grind. Use with intention.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 240mm
Total Length: 396mm
Edge Length: 228mm
Heel Height: 49mm
Spine Thickness: 2.9mm
Weight:
Orientation: Ambidextrous

Blade Type: Iron Clad Carbon
Steel Type: Aogami 2 (Blue Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Ebony with Horn Ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Fine - Japanese Double Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 500 Grit Soft & Fast Ceramic Japanese Whetstone

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Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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Naniwa Chosera Pro 800 Whetstone

Naniwa Chosera Pro 800 Whetstone

€58,47
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Naniwa Chosera Pro 400 Whetstone

Naniwa Chosera Pro 400 Whetstone

€55,03
€55,03
Naniwa Chosera Pro 1000 Whetstone

Naniwa Chosera Pro 1000 Whetstone

€67,07
€67,07
Naniwa Chosera Pro 2000 Whetstone

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Naniwa Chosera Pro 5000 Whetstone

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Arashiyama #1000 Whetstone Medium Hard with Natural Grit

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€36,12
Arashiyama #6000 Whetstone Stone NO Wooden Base

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€49,87
€49,87
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

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€53,31
€53,31
Kitayama #8000 Whetstone with Nagura and Wooden Base

Kitayama #8000 Whetstone with Nagura and Wooden Base

€72,23
€72,23
Bernal Cutlery Chromium Oxide Precharged Deburring Strop

Bernal Cutlery Chromium Oxide Precharged Deburring Strop

€30,10
€30,10
Atoma #140 Diamond Stone No Holder

Atoma #140 Diamond Stone No Holder

€90,29
€90,29

Aogami 2 (Blue Paper #2)

Carbon (C): 1.1–1.2% | Tungsten (W): 1.1–1.5% | Chromium (Cr): 0.3%

Aogami 2 is a well-balanced Hitachi carbon steel commonly hardened to around 60–63 HRC—about one point softer than Aogami 1—which gives it excellent edge retention with added toughness. Its slightly lower carbon content means it loses its razor edge a bit sooner but holds a strong working edge for long periods, making it a favorite “sweet spot” steel for daily-use kitchen knives. More forgiving and less brittle than Aogami 1, it can take thin edges without chipping and excels in hard-use kitchen or woodworking applications.

Though fully reactive and prone to patina, it sharpens easily to a keen, refined edge and responds beautifully to both fine and toothy finishes. Aogami 2 is widely used by Japanese makers for workhorse knives and is often stainless-clad for user-friendly maintenance.

About Hitohira

Tokyo, Japan

Hitohira is a Tokyo-based company that has strong partnerships with a wide network of Japanese blacksmiths, sharpeners, and handle makers to offer thoughtfully curated kitchen knives. Rather than producing in-house, they focus on sourcing and quality control, working closely with both renowned and lesser-known craftspeople to bring exceptional tools to cooks and collectors worldwide.

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