Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
| Blade Length | 211 mm |
| Total Length | 362 mm |
| Steel | SKD Stainless Clad |
| Handle | Walnut |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 52 mm |
| Width at Spine | 3.3 mm |
| Weight | 172 grams |
| Bevel | Double (50/50) |
Yoshikane Hamono has become regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is made from SKD 12 which is a semi stainless steel but is clad in stainless steel for easy maintenance. The knife features superb grinds on it's bevels, is nicely sanded on the spine and in the choil and features a beautiful nashiji finish. Of course, Laser sharp out of the box. The distal taper on Yoshikane Hamono knives are characteristic of other knives made in the Tsubame-Sanjo city area, coming thick out of the handle, and tapering down very thin at the tip. It gives the knives a sturdy feeling in the hand while providing incredible performance.
The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants.
Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Original: $587.30
-70%$587.30
$176.19Product Information
Product Information
Shipping & Returns
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Description
| Blade Length | 211 mm |
| Total Length | 362 mm |
| Steel | SKD Stainless Clad |
| Handle | Walnut |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 52 mm |
| Width at Spine | 3.3 mm |
| Weight | 172 grams |
| Bevel | Double (50/50) |
Yoshikane Hamono has become regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is made from SKD 12 which is a semi stainless steel but is clad in stainless steel for easy maintenance. The knife features superb grinds on it's bevels, is nicely sanded on the spine and in the choil and features a beautiful nashiji finish. Of course, Laser sharp out of the box. The distal taper on Yoshikane Hamono knives are characteristic of other knives made in the Tsubame-Sanjo city area, coming thick out of the handle, and tapering down very thin at the tip. It gives the knives a sturdy feeling in the hand while providing incredible performance.
The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants.
Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
