Chef’s knife, gyuto, with a 212 mm long blade and a handle made from ebony with a ferrule in buffalo horn. The ferrule is blonde on the right side and black on the left side, mixed.

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: Stainless steel with 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.