Takeshi Saji Blue #2 Steel 240mm Rainbow Gyuto Japanese Chef Knife with Cow Horn Handle - Perfect for Sushi, Meat Slicing & Professional Kitchen Use

Overview

Forged in Echizen by Takeshi Saji—a designated Traditional Master Craftsman—this 240 mm Rainbow Damascus Gyuto marries a razor-tuned Blue #2 (Aogami #2) carbon-steel core with shimmering stainless, copper, and brass layers that create the signature “rainbow” wave. The cow-horn handle offers a dense, water-resistant grip and adds elegant contrast to the multicolored blade. Tempered to 62–63 HRC and balanced at the pinch, it glides through proteins, vegetables, and herbs with minimal effort. :contentReference[oaicite:0]{index=0}

Common Questions

Q: Is a 240 mm gyuto too large for home kitchens?
A: At just under 9.5 inches of edge and a mid-weight 288 g, it offers extra knuckle clearance and longer pulls without feeling unwieldy—ideal for big prep days yet nimble enough for daily meals. 

Q: How durable is the cow-horn handle?
A: Water-buffalo horn is naturally dense and moisture-resistant; simply avoid dishwashers and prolonged soaking.

Specifications

• Core Steel: Blue #2 (Aogami #2)
• Cladding Type: Stainless, copper & brass rainbow Damascus (san-mai)
• Blade Length: 240 mm
• Overall Length: 382 mm
• Blade Height (Heel): 52.4 mm
• Spine Thickness (Heel): 2.6 mm
• Spine Thickness (Mid): 2.2 mm
• Weight: 288 g
• Handle Material: Polished cow horn with stainless bolster
• Hardness (HRC): 62 – 63