Chef’s knife, gyuto, with a 212 mm long blade and a handle made from ebony with a blond ferrule in buffalo horn

Yoshikane manufactures their knives in Sanjo, Japan. The knives are characterized by a relatively thick spine and extremely thin, fine edges. They cut fantastically well but are also sensitive to rough handling. This is a knife that delivers performance at the highest possible level. We highly recommend it!

• Core steel: Shirogami #2 (62–63 HRC)

• Cladding: Iron with a dark kurouchi finish

• Blade height: 47 mm

• Weight: 171 grams

• Handle: Ebony with a blond ferrule in buffalo horn. Octagonal shape

Note: Shirogami #2 is not stainless. Always dry the edge thoroughly to avoid rust. As the steel is reactive, a patina will form relatively quickly. Cutting proteins will result in a blue and green patina, while vegetables will create more of a gray and brownish patina.