Hatsukokoro Aokitae Gyuto — 210mm

Why we chose it: This is a serious Japanese workhorse with the edge performance cooks want and the rustic finish collectors appreciate.

The Blue #2 carbon-steel core takes a remarkably keen edge, while the 210mm gyuto profile handles everything from vegetable prep to slicing proteins. A stabilized-birch octagonal handle balances the dark kurouchi-finished blade.

Why it makes a good gift: For an enthusiastic cook, it is the sort of tool that becomes a favourite rather than another kitchen accessory.

Details

• Blue #2 carbon-steel core; iron clad
• Blade length: approximately 210–215mm
• Double bevel, 50/50
• Rockwell hardness: 61–63
• Stabilized-birch handle with G10 liner
• Weight: approximately 189 g

Care: Carbon steel can rust. Hand-wash, dry immediately and never place in a dishwasher.