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Yoshikane SKD Tsuchime Gyuto 210mm

$665.00 NZD

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SKD steel is a high-carbon, semi stainless steel much like Aogami 2 in it’s performance and sharpening feel. It can take an extremely fine edge, has excellent edge retention and is a joy to use when crafted by experienced craftsman. It will still patina lightly over time like other semi-stainless steels, without the added corrosion risk.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Yoshikane

Yoshikane Hamono have been making some of Japan’s finest chef knives for over 100 years. Their SKD Steel range is perhaps their finest offering, sporting the exotic semi stainless high-carbon steel at the core, stainless cladding, and a wide, shallow hammer finish somewhere between Nashiji and Kurouchi. Paired with their classic burnt chestnut handles, these knives are finished to the typical standard of excellence Yoshikane is world-renowned for.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 6 reviews
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E
Evan Goldstein

Yoshikane SKD Tsuchime Gyuto 210mm

P
Peter good
Demands respect

I've had this a few months now and my opinion of this knife continues to grow. I came from a full carbon Gyuto and wanted to move to a more stainless knife. The steel in the Yoshikane absolutely fits the bill. The edge forms a lovely patina but shows no inclination to rust. The cladding is fully stainless, beautiful and distinctive but manages not to look like stainless keeping that 'hand made' aesthetic. Most importantly the knife seems to hold an excellent, edge better than my white steel knives, and is a dream to sharpen. It has a very flat profile so you have to be happy with that and the grind glides through everything I throw at it. This one stays on the rack. Chef's edge were great to deal with.

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Steven Nixon

Terrific knife, very sharp OOB. It was one of two purchased, and the second time I’ve purchased from Chefs Edge. I’m in a retail environment myself and am really impressed with the quality of service from these guys. Small touches such as thanking me in a seperate e mail for purchasing two knives in one transaction distinguish great service from the merely good. Well done Chefs Edge you continue to exceed expectations!

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Steven Nixon

Terrific knife, very sharp OOB. It was one of two purchased, and the second time I’ve purchased from Chefs Edge. I’m in a retail environment myself and am really impressed with the quality of service from these guys. Small touches such as thanking me in a seperate e mail for purchasing two knives in one transaction distinguish great service from the merely good. Well done Chefs Edge you continue to exceed expectations!

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David Richardson
Daily work knife

An absolute razor, incredibly sharp out of box, lighter than expected, developed a beautiful blue & yellowish patina on the core/edge.

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