Yoshikane Nashiji W2 gyuto 210mm EN
1 in stock
Yoshikane Nashiji W2 gyuto 210mm. Traditionally used for cutting meat, today the gyuto is the most sought after type of blade and used in our kitchens for its versatility.
History and curiosity
As you know, in Japan the style of making a knife varies depending on the city or region where it is made. We can differentiate the way of Sakai, Echizen or Sanjo among others. Yoshikane Hamono, based in the city of Sanjo, has over 100 years of history in knife making and is in his fourth generation of smiths. They make amazing Japanese kitchen knives with attention to detail. Typically, a blade having a thicker spine at the heel that tapers to the tip of the knife and a higher shinogi (part that demarcates the passage from the back of the blade to the main bevel) are some of the traits defining Sanjo.
Yoshikane Hamono is known for working mainly Shirogami #2 steel (Japanese white steel), for the creation of his blades. This steel offers us a razor cut with formidable ease of sharpening, moreover the stainless steel coating allows us to take advantage of the cutting sensation of this steel with reduced maintenance. The blade has a Nashiji finish, which translates to “pear skin”, for its velvety effect.
One of our unique pieces, made of boxelder burl with copper spacers and resin ferrule.
Brand: Yoshikane hamono
Finish: Nashiji (pear skin)
Steel: Shirogami 2 with stainless coating
Hardness: 62 +-1 HRC
Type: gyuto 210mm
Blade length: 21.3 cm
Blade height at heel: 4.58 cm
Heel thickness: 3.9 mm
Tip thickness: 0.9 mm
Weight: 156 g