Yoshida Hamono is a traditional knife making company with a long family history in making knives and tools. Yoshida offer several ranges of knives with a focus in traditional methods and hand forging.
This range is made of Blue (Aogami) 2 carbon steel. The Kurouchi (or Blacksmith) finish keeps the blackened surface from the forging process and creates a lovely rustic appearance. It also provides a protective layer reducing the risk of surface corrosion and helps keep production costs down too, making these incredibly good value for money.
The Gyuto is a multi-purpose, large bladed knife that you can use for almost everything. Typically these are light strong knives which range from 180mm to 240mm normally (although sometimes longer), with 210mm being the most common and popular size due to it's sweet spot of length for larger tasks but excellent agility. Longer knives tend to be used more for high volume tasks in professional kitchens where 240mm and even 270mm are popular. 180mm is popular for smaller home kitchen tasks too.
The blade profile is great for cutting in a rocking type motion. If you are looking for one knife, this is the most versatile.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: