Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_1
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_2
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_3
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_4
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_5
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_1
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_2
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_3
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_4
Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_5


Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

Komorebi Gyuto Aogami #2 Migaki 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables.

Komorebi (こもれび) is a term that describes the sunlight that streams through the trees, which is felt on warm Japanese summer days. A phrase with such a pureness and calming nature is very fitting for a knife like this, as the spirit of natural beauty directly translates through its features. It’s filled with the beauty of the Japanese blacksmithing art, with techniques and practices that go deep into the history of knife manufacturing. One of those is the kasumi finish, which was applied on the kireha with natural whetstones. This results in a natural appearance that elegantly contrasts the polished migaki finish. 

If you look closely, you can also see that there is a small gap where the blade is inserted into the handle, and it might look like the work of a sloppy blacksmith! But it’s actually very intentional. The small exposed part of the tang is called a machi gap and is there to invite adjustments and an easy replacement of the handle. Nowadays, it’s often used as more of a cosmetic feature and a reference to traditional knives.

Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile (52mm) with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. 

Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.

It has a double bevel (symmetrical) blade with a concave V-edge profile (hollow grind). The profile allows the knife to remain extremely thin despite frequent sharpening.
This gyuto is slightly heavier, as the blade at the handle is thicker (3.7mm) and then gradually tapers towards the tip (1.0mm). Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.  

The highly polished look of the blade is the result of a unique, time-consuming process of polishing the blade with natural whetstones. The hazy appearance of the kasumi line (matte surface above the transition between the harder and softer steel) is in high contrast to the finely polished (migaki) upper part of the blade. The blade has a natural look with a few intentional imperfections (uneven clad line) that make each knife unique. The final look of the blade is the result of highly skilled craftsmanship and high-quality production. You don’t often come upon such a product that doubles as a piece of art.

Japanese (Wa) style handle made out of teak wood with a buffalo horn ferrule.

    Blade shape: Gyuto

    Steel type: Aogami #2

    Blade construction: San-mai / V-edge hollow grind / Migaki, kasumi

    Hardness (HRC scale): 63

    Overall length: 365mm (14.4")

    Blade length: 210mm (8.3")

    Blade height: 52mm (2")

    Spine thickness: 3.7mm (0.15")

    Weight: 175g (6.2 oz)

    Handle length: 132mm (5.2")

    Handle type / wood: Japanese (Wa) style / Teak

    Kanji on the blade: "Hatsukokoro" 初心

    Blacksmith: Hatsukokoro

    Location of the smithy: TOSA / Kōchi Prefecture / Japan

    ☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.


    Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

    ✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
    ✔ After use, rinse it with lukewarm water and wipe it dry.
    ✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
    ✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

    A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

    → For in-depth information about patina, read our dedicated post on patina.


    Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

    ✔ Use a wooden, plastic or rubber cutting board.
    ✔ After use, wash the knives and wipe them dry.
    ✔ For storage, use a knife holder or a protective knife sheath (saya).
    ✔ A good cutting technique is your best bet to prolong sharpness.
    ✔ Use sharpening stones to sharpen the knife.

    ❗️Don’t leave the knife in the sink. Wash it by hand.
    ❗️Don’t wash the knife in the dishwasher.
    ❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
    ❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
    ❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

    → For more details, read our guide
    Maintenance of Kitchen Knives.

    🤙 Contact us if you need some help. We reply within 1 business day.

    - €10
    - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
    - FREE - all orders over €300 (DHL Express).

    - United Kingdom
    - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
    - Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

    We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

    - Europe:
    1-2 business days
    - US & Canada: 2-4 business days
    - Rest of the World: 3-5 business days

    Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

    → Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

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    Each knife comes with:

    ✔️ Instructions and knife care leaflet.
    ✔️ A preventive Band-Aid – the knives are very sharp! 😉
    ✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
    ✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

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    Free on orders over 300€.

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