Yoshikane W2 gyuto 240mm EN


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Yoshikane W2 gyuto 240mm. 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 Sanjo City, has more than 100 years of history in knife making and is in its fourth generation of bladesmiths. They make  incredible 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 transition from the spine of the blade to the main bevel) are some of the traits defining Sanjo.

Yoshikane Hamono is known for working mainly with 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 enjoy the cutting sensation of this steel with reduced maintenance. The blade has a Nashiji finish, which translates to “pear skin”, for its velvet effect.

The handle

Entirely designed by hand, the handle is made with a hybrid of bloody wood burl and resin with inclusion of silver leaf.

Technical sheet

Brand: Yoshikane hamono

Blacksmith: Yamamoto

Finish: Nashiji (pear skin)

Steel: Shirogami 2 with stainless coating

Hardness: 62 +-1 HRC

Type: gyuto 240mm

Blade length: 24.5 cm

Height of blade at heel: 5.02 cm

Heel thickness: 3.4 mm

Tip thickness: 0.4 mm

Weight: 190 gr

Additional information

Weight 0.2 kg


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