• Yoshikane SKD Tsuchime Gyuto 210mm presented in blue gift box with fitted insert
  • Yoshikane SKD Tsuchime Gyuto 210mm with kuro-uchi finish and maker&
  • Yoshikane SKD Gyuto 210mm full blade profile with tsuchime finish and polished edge
  • Yoshikane SKD Gyuto 210mm octagonal wa handle in dark wood with black collar
  • Yoshikane SKD Tsuchime Gyuto 210mm full profile flat on grey background showing complete blade and burnt chestnut handle
  • Yoshikane SKD Tsuchime Gyuto 210mm blade tip viewed straight down the cutting edge showing ultra-thin profile
  • Yoshikane SKD Tsuchime Gyuto 210mm end view of dark burnt chestnut octagonal handle showing wood grain texture
  • Yoshikane SKD Tsuchime Gyuto 210mm close-up of burnt chestnut octagonal handle and buffalo horn collar on hinoki board
  • Yoshikane SKD Tsuchime Gyuto 210mm heel and choil on hinoki board showing kanji engraving and buffalo horn collar
  • Yoshikane SKD Gyuto 210mm kuro-uchi blade finish with maker&
  • Tsuchime hammered finish detail on Yoshikane SKD Gyuto 210mm blade face
  • Yoshikane SKD Tsuchime gyuto, santoku and nakiri laid out together on navy cloth showing full knife range
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Yoshikane SKD Tsuchime Gyuto 210mm

Yoshikane

Classic tsuchime hammered surface, Exceedingly high quality SKD steel, ergonomic & aesthetic burnt chestnut handle. A shop favorite. Highly recommended.

$440.00
$440.00
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    Yoshikane SKD Tsuchime Gyuto 210mm presented in blue gift box with fitted insert
    Yoshikane SKD Tsuchime Gyuto 210mm with kuro-uchi finish and maker&
    Yoshikane SKD Gyuto 210mm full blade profile with tsuchime finish and polished edge
    Yoshikane SKD Gyuto 210mm octagonal wa handle in dark wood with black collar
    Yoshikane SKD Tsuchime Gyuto 210mm full profile flat on grey background showing complete blade and burnt chestnut handle
    Yoshikane SKD Tsuchime Gyuto 210mm blade tip viewed straight down the cutting edge showing ultra-thin profile
    Yoshikane SKD Tsuchime Gyuto 210mm end view of dark burnt chestnut octagonal handle showing wood grain texture
    Yoshikane SKD Tsuchime Gyuto 210mm close-up of burnt chestnut octagonal handle and buffalo horn collar on hinoki board
    Yoshikane SKD Tsuchime Gyuto 210mm heel and choil on hinoki board showing kanji engraving and buffalo horn collar
    Yoshikane SKD Gyuto 210mm kuro-uchi blade finish with maker&
    Tsuchime hammered finish detail on Yoshikane SKD Gyuto 210mm blade face
    Yoshikane SKD Tsuchime gyuto, santoku and nakiri laid out together on navy cloth showing full knife range

    Yoshikane SKD Tsuchime Gyuto 210mm

    Product information

    Description

    SKD is an exotic tool steel that is high-carbon and semi-stainless, with a slow developing patina. SKD is easy to sharpen and takes a very, very sharp edge. Due to its toughness, the edge retention of this steel is incredible too. Yoshikane’s SKD is a top ranking series both with performance and fit and finish. 

    Tsuchime is the hammered, dimpled surface of the upper portion of the knife. This is a traditional Japanese metalworking technique that is both functional and aesthetic. The hammered surface is said to prevent food from sticking and improve cutting performance. 

    Gyuto is a multipurpose knife equivalent to a chefs knife that can be used for many tasks such as cutting and slicing meat, fish, vegetables and fruit. The fine tip of the blade allows for more detailed work. This is a great option for a wide range of tasks.

    Details

    • Brand: Yoshikane
    • Type: Gyuto
    • Blade material: SKD, Stainless Steel Cladding
    • Handle: Burnt Chestnut, Buffalo Horn Ferrule
    • Blade Length: 210mm
    • Handle Length: about 125mm
    • Overall Length: about 352mm
    • Thickness of Spine: about 4mm
    • Height: about 45mm
    • Weight: 160g
    • Bevel: Double
    • Hand Orientation: 50/50
    • Made in Sanjo, Niigata Japan

    General knife care and use

    • Hand wash with mild soap and warm water soon after use.
    • Dry the blade and handle completely with a towel.
    • Never use a dishwasher, soak the knife or leave it in the sink.
    • Cut on wood or soft rubber boards. Avoid glass, stone and ceramic.
    • Use the spine, not the edge, to scrape food off the board.
    • Avoid bones, frozen food, twisting and prying. Hard Japanese steel can chip.
    • Store dry in a sheath, a knife block or on a magnetic strip, not loose in a drawer.
    • Sharpen on whetstones when the edge dulls. Avoid pull-through sharpeners.
    • Realign the edge between sharpenings with a leather strop or ceramic honing rod, which greatly extends how long the edge stays sharp.

    Carbon steel

    • Different carbon steels react to moisture in different ways, so make a habit of keeping the blade clean and dry whenever you can.
    • Wipe the blade during use, especially after onions, citrus, tomatoes or fish.
    • Remove any rust spots promptly with a rust eraser, and wipe the blade with a drop of food-safe oil before long storage.

    Wood knife handles

    • Wood handles keep a secure grip even when wet.
    • Use soap sparingly and avoid harsh detergents and bleach, which strip the wood's natural oils and can dry out the handle.

    Knife details

    • A Japanese chef's knife with a satin-finished silver steel blade and a dark brown wooden handle, displayed horizontally on a dark textured background. The blade features engraved Japanese characters and the brand name 'Yasuhiro'.

      knife profile - Gyuto

      The gyuto is a Japanese chef's knife, a general-purpose blade for meat, fish and vegetables. Its gently curved edge allows both rocking and push-pull slicing, while the pointed tip handles detail work.

    • knife steel - SKD

      SKD is a Japanese tool steel with high carbon and about 12% chromium, which makes it semi-stainless. Typically heat treated to 60-62 HRC, it can be sharpened to a blistering sharp edge, with excellent edge retention. It resists rust better than carbon steel but can still rust if left wet, so it should be dried after use.

    • knife finish - Tsuchime

      Tsuchime means "hammered," a finish of small overlapping dimples across the blade face that traces back to hand-forging marks. The dimples create tiny air pockets between blade and food, which helps slices release instead of sticking. Each blade gets a distinctive, traditional look.

    KNIFE BRAND

    Yoshikane

    Yoshikane Hamono is a family-run knife workshop in Sanjo, Niigata, founded in 1919 and now in its fourth generation. Sanjo is a well-known Japanese metalworking town, and the workshop makes hand-forged, hand-sharpened kitchen knives, mostly from SKD and White #2 steel. Its knives are known for their sharp, long-lasting edges and their distinctive nashiji finish.