Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm
Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm

Hatsukokoro Yoshikane Nashiji SKD Kiritsuke Gyuto 210 mm

Price
$574.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Pickup available at Etobicoke

Usually ready in 1 hour

Check availability at other stores
SPECIFICATIONS
Blade Length 211 mm
Total Length 362 mm
Steel SKD Stainless Clad
Handle Walnut 
Ferrule Buffalo Horn 
Rockwell 62-63
Height Spine to heel 52 mm
Width at Spine 3.3 mm
Weight 172 grams
Bevel Double (50/50)

Yoshikane Hamono

Yoshikane Hamono has become regarded as one of the most well-famed, quality knife makers in Japan since its inception in 1919, they are led by Kazutoshi Yamamoto, their 4th generation Blacksmith. This knife is made from SKD 12 which is a semi stainless steel but is clad in stainless steel for easy maintenance. The knife features superb grinds on it's bevels, is nicely sanded on the spine and in the choil and features a beautiful nashiji finish. Of course, Laser sharp out of the box. The distal taper on Yoshikane Hamono knives are characteristic of other knives made in the Tsubame-Sanjo city area, coming thick out of the handle, and tapering down very thin at the tip. It gives the knives a sturdy feeling in the hand while providing incredible performance. 


The Knife 

The Kiritsuke is an all purpose knife geared more toward the professional than the home cook though it's a great option for home cooks who prefer a longer knife. This knife is double beveled and is therefore suitable for both right and left handed users but traditionally the Kiritsuke is single beveled and only the head chef is permitted to use one in traditional sushi restaurants. 

Kiritsukes function much like a gyuto or chef's knife and can be used for basically any task. They are a great option for those who prefer to use an up and down, forward and backward chopping motion rather than a rocking motion due to the lack of curvature to the blade. This coupled with the K-tip (aka reverse tanto tip) make it a fantastic slicing knife as well, although the k-tip is much more delicate than a traditional curved tip. Typically, kiritsukes carry a flatter profile and are more suited to push/pull cutting style, as opposed to the rocking motion.

 


Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

STEEL TYPE

SKD12

SKD12 is a semi-stainless steel that has perhaps been made most famous by Yoshikane Hamono. It has a high carbon content, which contributes to great edge retention while remaining easy to sharpen. While it is not a fully stainless steel, it is still quite resistant to corrosion and relatively easy to keep from rusting. That said, extra care while chopping acidic ingredients should be taken. It develops a nice patina and takes a wicked sharp edge!

Chemical Composition:
C 0.95-1.05% | Cr 4.5%-5.5% | V 0.15-0.5% | Mo 0.90-1.40%

COMPOSITION

THE BLACKSMITH

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