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Yoshikane  |  SKU: YOSH_SKNA_GY210W-AL

Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm Extra Tall, Argetine Lignum Handle

$12,154.00 $14,298.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Hatsukokoro By Yoshikane SKD Nashiji
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 187 g | 6.6 oz
Edge Length 217 mm | 8 35/64″
Heel Height 53 mm | 2 3/32″
Width @ Spine 3.1 mm | 1/8″
Width @ Mid 2.2 mm | 3/32″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel SKD | Semi-stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Nashiji
Handle Octagonal Birch Burl with Spacer
Region Sanjo
Best for
  • Pro chefs
  • Students
  • Enthusiasts
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Yoshikane SKD Nashji line is probably one of the best cutting offerings from the entire K&S offerings. I often use this knife in the store to demonstrate "how a knife should cut". The primary bevels are done in a convex grind which splits food and reduces sticking, and the low chromium content of the SKD steel provides the ability to get an extremely fine and bitey edge, these two features works together with the tapered Sanjo profile results the ultimate Kireaji-the "Cutting Taste" of this line. Landing the edge on the skin of a potato and use two fingers to pull the handle backwards, these blades won't hesitate much when dropping through the entire potato.

    For those not familiar with SKD, it is SKD12 also known as A2 tool steel, with about 1% of Carbon content, and only 4.5% of Chromium. Heat treated perfectly by Yoshikane to HRC 63, the SKD very much behaves like carbon steel in terms of taking a very keen edge, the food release and also super easy to sharpen; yet without the need of high maintenance.

    With a rustic Nashiji finish coupled with a highly praised Sanjo region F&F, this knife has a very nice profile, large sweet spot, and feels very nimble in hand. SKD Semi-stainless core with stainless cladding ensure the highest cutting performance yet the stainless cladding means you will have little worry about the rust.

    Pros Cons
  • Excellent performance
  • Thin behind the edge
  • Great OOTB
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  • Semi-stainless can rust
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Semi-stainless steel won't rust easily but may still patina

    Yoshikane Hamono

    Yoshikane is a boutique knife maker based in Sanjo, Niigata. Founded in 1919 (大正8年)，it is one of the most established top quality kitchen knife manufacturers in the region. Many new generation blacksmith in Sanjo took has apprenticeship experience at this knife workshop. 

    Headmaster Yamamoto-san believes, “while many things change rapidly nowadays, there are ideas and believes that never change. Everyday I make sure the meaning of these words are forged into knife making”. And indeed because of this firm believe, this workshop produces some of the highest quality kitchen knives with superb fit and finish. The workshop is alsp very famous for its heat treatment of White 2 and the use of semi-stainless SKD steel. 

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: SKD

      SKD short for SKD12 also known as A2 tool steel, with about 1% of Carbon content, and only 4.5% of Chromium. It can be treated to about 63 to 64.

      The SKD very much behaves like carbon steel in terms of taking a very keen edge, the food release and also super easy to sharpen; yet without the need of high maintenance. As a result it is very popular amongst professional chefs.

      Yoshikane is the noteable compnay that loves the SKD.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Semi-stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Nashiji

      The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Birch Burl Stabilized

      The stabilized birch burl handle adorning the Hatsukokoro chef knife is a testament to both exquisite craftsmanship and natural beauty. Birch burl, prized for its intricate grain patterns and unique textures, undergoes a meticulous stabilization process to enhance its durability and stability, ensuring longevity and resilience against moisture and wear.

      The handle's ergonomic design offers a comfortable and secure grip, allowing for extended periods of use without fatigue. Its smooth contours and balanced weight distribution contribute to precise control and effortless maneuverability during culinary tasks.

      The natural variations in color and grain of the birch burl create a visually captivating aesthetic, making each handle distinctively unique. This harmonious blend of functionality and aesthetics not only elevates the chef knife's performance but also adds a touch of elegance to the kitchen, reflecting the unparalleled craftsmanship of Hatsukokoro knives.

      << Slide for more

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