Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4") - BLADE
The Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4") is a versatile, full-sized chef’s knife designed to tackle a wide range of kitchen tasks with precision and ease. Hand-forged by Yoshida Hamono in Japan, this 240mm gyuto delivers excellent cutting power and reach—ideal for slicing large cuts of meat, prepping vegetables, and handling fish with confidence and control.
This blade is sold without a handle, giving you the freedom to create a fully custom look and feel. Browse our selection of handles to complete your knife. Want us to install one for you? Simply select the Handle Fitting Service when adding the blade to your cart.
BLADE SHAPE:
With its 240mm blade length, this gyuto is especially well-suited for professional chefs and confident home cooks seeking greater leverage, cutting efficiency, and versatility. Whether you prefer push-cutting, rocking, or slicing, the gyuto adapts seamlessly to a variety of techniques and ingredients—from breaking down roasts to chiffonading herbs or slicing fruits and vegetables, it excels in both precision and performance.
STEEL:
The blade is forged from SUJ-2, a high-carbon tool steel prized for its exceptional hardness (63–64 HRC), long-lasting edge retention, and ease of resharpening. Thanks to its high carbon content, it performs like a true workhorse—but also requires a bit of extra care. After use, rinse thoroughly and dry immediately to prevent rust.
LAMINATION:
This gyuto features san-mai lamination, a traditional Japanese method where a hard steel core (hagane) is sandwiched between two softer outer layers (jigane). This triple-layer construction improves the blade’s structural integrity, enhances toughness, and helps prevent chipping—all while maintaining a sharp, high-performance edge.
GEOMETRY:
The double-bevel blade is symmetrically ground, making it suitable for both left- and right-handed users. The blade tapers from 3.1 mm (0.12") at the spine to 1.7 mm (0.07") near the tip, offering a balanced blend of strength and precision.
BLADE FINISH:
The blade features a kuro-uchi finish—a rustic, darkened upper section that forms during forging and is left unpolished. “Kuro” means black in Japanese, and this aesthetic is both traditional and functional: it helps protect the blade from oxidation while giving it a bold, distinctive look.
ABOUT THE BLACKSMITH:
This knife is hand-forged at Yoshida Hamono, a family-run smithy in Japan with a long tradition of crafting high-performance tools and swords, including handmade katanas. Known for their mastery of modern steels like ZDP-189, Yoshida Hamono blends centuries-old forging techniques with cutting-edge metallurgy to create blades that stand the test of time.
Original: $175.71
-65%$175.71
$61.50More Images
Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4") - BLADE
The Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4") is a versatile, full-sized chef’s knife designed to tackle a wide range of kitchen tasks with precision and ease. Hand-forged by Yoshida Hamono in Japan, this 240mm gyuto delivers excellent cutting power and reach—ideal for slicing large cuts of meat, prepping vegetables, and handling fish with confidence and control.
This blade is sold without a handle, giving you the freedom to create a fully custom look and feel. Browse our selection of handles to complete your knife. Want us to install one for you? Simply select the Handle Fitting Service when adding the blade to your cart.
BLADE SHAPE:
With its 240mm blade length, this gyuto is especially well-suited for professional chefs and confident home cooks seeking greater leverage, cutting efficiency, and versatility. Whether you prefer push-cutting, rocking, or slicing, the gyuto adapts seamlessly to a variety of techniques and ingredients—from breaking down roasts to chiffonading herbs or slicing fruits and vegetables, it excels in both precision and performance.
STEEL:
The blade is forged from SUJ-2, a high-carbon tool steel prized for its exceptional hardness (63–64 HRC), long-lasting edge retention, and ease of resharpening. Thanks to its high carbon content, it performs like a true workhorse—but also requires a bit of extra care. After use, rinse thoroughly and dry immediately to prevent rust.
LAMINATION:
This gyuto features san-mai lamination, a traditional Japanese method where a hard steel core (hagane) is sandwiched between two softer outer layers (jigane). This triple-layer construction improves the blade’s structural integrity, enhances toughness, and helps prevent chipping—all while maintaining a sharp, high-performance edge.
GEOMETRY:
The double-bevel blade is symmetrically ground, making it suitable for both left- and right-handed users. The blade tapers from 3.1 mm (0.12") at the spine to 1.7 mm (0.07") near the tip, offering a balanced blend of strength and precision.
BLADE FINISH:
The blade features a kuro-uchi finish—a rustic, darkened upper section that forms during forging and is left unpolished. “Kuro” means black in Japanese, and this aesthetic is both traditional and functional: it helps protect the blade from oxidation while giving it a bold, distinctive look.
ABOUT THE BLACKSMITH:
This knife is hand-forged at Yoshida Hamono, a family-run smithy in Japan with a long tradition of crafting high-performance tools and swords, including handmade katanas. Known for their mastery of modern steels like ZDP-189, Yoshida Hamono blends centuries-old forging techniques with cutting-edge metallurgy to create blades that stand the test of time.
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Description
The Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4") is a versatile, full-sized chef’s knife designed to tackle a wide range of kitchen tasks with precision and ease. Hand-forged by Yoshida Hamono in Japan, this 240mm gyuto delivers excellent cutting power and reach—ideal for slicing large cuts of meat, prepping vegetables, and handling fish with confidence and control.
This blade is sold without a handle, giving you the freedom to create a fully custom look and feel. Browse our selection of handles to complete your knife. Want us to install one for you? Simply select the Handle Fitting Service when adding the blade to your cart.
BLADE SHAPE:
With its 240mm blade length, this gyuto is especially well-suited for professional chefs and confident home cooks seeking greater leverage, cutting efficiency, and versatility. Whether you prefer push-cutting, rocking, or slicing, the gyuto adapts seamlessly to a variety of techniques and ingredients—from breaking down roasts to chiffonading herbs or slicing fruits and vegetables, it excels in both precision and performance.
STEEL:
The blade is forged from SUJ-2, a high-carbon tool steel prized for its exceptional hardness (63–64 HRC), long-lasting edge retention, and ease of resharpening. Thanks to its high carbon content, it performs like a true workhorse—but also requires a bit of extra care. After use, rinse thoroughly and dry immediately to prevent rust.
LAMINATION:
This gyuto features san-mai lamination, a traditional Japanese method where a hard steel core (hagane) is sandwiched between two softer outer layers (jigane). This triple-layer construction improves the blade’s structural integrity, enhances toughness, and helps prevent chipping—all while maintaining a sharp, high-performance edge.
GEOMETRY:
The double-bevel blade is symmetrically ground, making it suitable for both left- and right-handed users. The blade tapers from 3.1 mm (0.12") at the spine to 1.7 mm (0.07") near the tip, offering a balanced blend of strength and precision.
BLADE FINISH:
The blade features a kuro-uchi finish—a rustic, darkened upper section that forms during forging and is left unpolished. “Kuro” means black in Japanese, and this aesthetic is both traditional and functional: it helps protect the blade from oxidation while giving it a bold, distinctive look.
ABOUT THE BLACKSMITH:
This knife is hand-forged at Yoshida Hamono, a family-run smithy in Japan with a long tradition of crafting high-performance tools and swords, including handmade katanas. Known for their mastery of modern steels like ZDP-189, Yoshida Hamono blends centuries-old forging techniques with cutting-edge metallurgy to create blades that stand the test of time.
