Yoshikane Hamono knives are forged in the city of Sanjo under head Blacksmith Kazuomi Yamamoto. Their knives are made with superb skill, materials and attention to finishing detail making them fantastic long term knives with excellent fit and finish and a super sharp edge.
SLD steel is a carbon steel achieving a super sharpness while also being pretty easy to keep sharp. Our care instructions for a carbon knife, link below, should be followed.
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.
Specifications:
Knife Type: Kiritsuke Gyuto
Steel Type: SLD Carbon Steel
Blade Hardness: HRC62-63
Blade Type: Double edged blade
Blade Length: 210mm
Blade Height: 51mm
Blade Thickness: 3.4mm
Ferrule Material: Buffalo
Handle Material: Burnt Chesnut
Handle Length: 127mm
Weight: 168g
MPORTANT NOTE:
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.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
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