About the Maker - Toshihiro Wakui

Toshihiro Wakui is a third-generation craftsman who initially specialized in hand-forging crowbars. However, as the demand for handmade crowbars declined, he shifted his focus to knife-making. He quickly mastered the art of knife-making in just four years under the mentorship of Kazuomi Yamamoto of Yoshikane. Now, he independently produces high-quality knives with excellent craftsmanship in his workshop. His knives are highly sought after and are available in various styles and sizes.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami #2

Developed by Hitachi Metals in Japan, the Aogami (Blue) No. 2 steel is a high-carbon steel. The steel has a very high hardness therefore long edge retention. Special care must be taken as knives made with the Aogami Steel No. 2 is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Toshihiro Wakui Aogami #2 Kurouchi Gyuto 210mm

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涌井聡宏本割込青二鋼黑打梨地窄身牛刀210mm

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