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Yoshikane Hamono White #2 Kurouchi 210mm Kiritsuke Gyuto

$490.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

360mm 

Blade Length Tip to Heel:

215mm 

Blade Height:

46mm

Blade Width at spine:

1.1mm distal taper to 3.8mm

Total Weight:

171 grams / 6.03 ounces

Steel Type:

White #2 w/ Stainless Cladding

Rockwell Hardness:

62-63

Handle Materials:

Japanese Pagoda Wood

 

The new kurouchi line from Yoshikane Hamono are true beauties. With a light Kurouchi finish and unique hand hammed pattern these knives really impressed us. This 240mm Gyuto is constructed from White #2 steel with stainless cladding. White #2 is one of the most popular Japanese steels known for excellent performance and edge retention. It is a reactive steel core which will patina and need to be cared for but the stainless cladding makes it much more forgiving than mono steel.  These knives are thick at the base of the spine but quickly move into a nice distal taper making them strong and robust yet still nimble with great cutting performance. It has a Japanese Pagoda wood handle.This is a fantastic all around knife that can do just about anything. 

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

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.