1 store* Image from Chef Knives To Go
from$185
Kohetsu · Gyuto (Chef's Knife)
Kohetsu Shinano Aogami #2 Gyuto 240mm
listed price$250 USD
at Chef Knives To Go · United States
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Every store, in USD
Price comparison
Lowest listed price first · every store converted to USD
| Retailer | Price | Shipping | Last checked | Store link |
|---|---|---|---|---|
🇺🇸Chef Knives To GoLowest listed price | $250 USD | Shipping calculated at checkoutShips to US, CA | Go to store |
These are product prices as the stores listed them at the check date shown, not delivered totals: shipping, taxes and import fees depend on where you live, and stock can change after a check. Prices in other currencies are converted at the European Central Bank rate of 30 Oct 2026. Each price was matched to this exact version of the knife, listed as in stock, and checked within the last 48 hours. How we check · Terms
Average price
Average listed price across all stores, one point per month, in USD
A new point is added on the 1st of each month.
Specifications
- Maker
- Kohetsu
- Made in
- Sanjo City, Niigata Prefecture, Japan
- Steel
- Blue #2 (Aogami #2) Carbon Steel
- Hardness
- 62 HRC
- Cladding
- Stainless, Sand Blasted Finish
- Handle
- Japanese (wa)
- Blade length
- 243 mm
- Total length
- 393 mm
- Blade height at heel
- 50 mm
- Spine thickness
- 2 mm
- Weight
- 160 g
- Bevel
- Even 50/50 Double Bevel
Other sizes and handles in this line
1 store
1 store* Image from Chef Knives To Go
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Out of stock at all stores* Image from Chef Knives To Go
last listed from$190
Out of stock at all stores* Image from Chef Knives To Go
last listed from$155
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What to know before you buy
About this knife
- Gyuto knives of this 240mm length are long: best on a large board with room to work.
- It has a Japanese-style (wa) handle: a handle without a metal bolster, set into the blade with a hidden tang.
- Aogami #2 (Blue #2) is a carbon steel that rusts and stains if it is left wet, so it is wiped dry after every use.
- It is double-bevel (sharpened on both sides), so it works for left- and right-handed cooks.
Limits to know
- Carbon steel develops a patina and can rust; it is not for a knife that sits wet in the sink.
Written from this knife's catalog record (steel, handle, length, grind). Knife Fit has not tested it; see how we work.
Good to know for beginners
A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.
In the glossary: Gyuto · Aogami #2 (Blue #2) · Japanese handle
Newest price check for this knife: . Catalog data last refreshed 2 Nov 2026. Knife Fit compares prices only and does not sell knives.