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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
Yauji Yoshihiro Damascus Single Bevel Kiritsuke Gyuto 210mm

Yauji Yoshihiro Damascus Single Bevel Kiritsuke Gyuto 210mm

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$335.00

Total Knife Length:

360mm 

Blade Length Tip to Heel:

210mm

Blade Height:

47.6mm

Blade Width at spine:

2.5mm

Total Weight:

5.0 Ounce / 140 grams 

Steel Type:

Blue #2

Rockwell Hardness:

62-63

Handle Materials:

 Teak Wood with Dark Buffalo Horn

 Yoshihiro Yauji is a young blacksmith working out of Takefu Knife Village. His knives are absolutely stunning and offer workmanship seen usually at a much higher price point. 

THIS KNIFE IS FOR RIGHT HANDED USERS ONLY. This is a single bevel Gyuto which is rarely seen but benefits from being ultra thin behind the edge and taking a razor sharp edge when sharpened. 

 Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.