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Yoshikane SKD Tsuchime Gyuto 240mm

$441.00 USD

Specifications

Style: Gyuto
Blade Length: 240mm
Overall Length: 400mm
Weight: 174g
Blade Height @ Heel: 50mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 0.6mm
Blade Material: SKD Core, Stainless Tsuchime Cladding
Handle Material: Burnt Chestnut w/Buffalo Horn Bolster
HRC: 63

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SKD steel is a high-carbon, semi stainless steel much like Aogami 2 in it’s performance and sharpening feel. It can take an extremely fine edge, has excellent edge retention and is a joy to use when crafted by experienced craftsman. It will still patina lightly over time like other semi-stainless steels, without the added corrosion risk.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshikane

Yoshikane Hamono have been making some of Japan’s finest chef knives for over 100 years. Their SKD Steel range is perhaps their finest offering, sporting the exotic semi stainless high-carbon steel at the core, stainless cladding, and a wide, shallow hammer finish somewhere between Nashiji and Kurouchi. Paired with their classic burnt chestnut handles, these knives are finished to the typical standard of excellence Yoshikane is world-renowned for.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 7 reviews
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A
Anthony Constantopoulos

Amazing, best knife I’ve ever used

J
James
Yoshikane has the best fit and fitness

Yoshikane offers the best fit and finish and cuts like a dream. My first Yoshikanr and won't be my last. Hope Chefs Edge can bring us more Sanjo knives.

J
James Ni
Yoshikane has the best fit and fitness

Yoshikane offers the best fit and finish and cuts like a dream. My first Yoshikanr and won't be my last. Hope Chefs Edge can bring us more Sanjo knives.

R
Ryan Fletcher
Work Horse

Not just pretty, this thing is comfortable and does it all. I can do everything with it. Just love it!

R
Ryan Fletcher
Work Horse

Not just pretty, this thing is comfortable and does it all. I can do everything with it. Just love it!

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