Kouki | SKU: KK_B2KU_GY150

Kouki Blue2 Kurouchi Gyuto 150mm

Name: Kouki Blue2 Kurouchi Gyuto 150mm
Brand: Kouki
SKU: KK_B2KU_GY150
Price: 149.95 AUD
Availability: InStock

$149.95

Tax included Shipping calculated at checkout.

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Pickup available at Crows Nest

Usually ready in 24 hours

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	145 g 5.11 oz
Edge Length	152 mm .5.98 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	3.9 mm 0.15 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Hardness (HRC)	61 - 63
Handle	Octagonal Teak Black Ferrule

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Kouki Blue #2 Kurouchi Gyuto 150mm is a compact chef’s knife that delivers precision, agility, and impressive cutting performance in a small package. Forged from Aogami (Blue #2) carbon steel, it offers excellent edge retention, a keen edge, and straightforward sharpening. The kurouchi finish adds a rustic, traditional character while helping protect the blade from corrosion.

Crafted by Takahiro Hashimoto, a second-generation smith from the Tosa Forged Blades School (Kajiya Soseijuku), this knife reflects both heritage and youthful mastery. After serving as an instructor, he launched his own workshop in April 2025 at just 27. “Kouki” (光貴) combines characters from his and his father’s names, symbolizing legacy and craftsmanship.

Ideal for precise prep work with exceptional control.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
Slide for more >>
Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Teak
- Black Buffalo Horn
The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.
Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.
<< Slide for more