Overview

Looking for a blade that lets you glide from prep to plating with confidence? The Yoshikane SKD Nashiji Kiritsuke Gyuto 240 mm – Blade Only brings 100 years of Sanjo City forging heritage into your kitchen. Master blacksmith Kazuomi Yamamoto heat-treats the SKD core to ≈HRC 63 for crisp edge retention, then wraps it in stainless steel for easy upkeep. A rustic nashiji (“pear-skin”) finish adds food-release drag reduction and unmistakable character. Because the handle slot is left unfinished, you can install a custom wa handle that perfectly matches your grip and style.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. The 240 mm kiritsuke gyuto is a do-everything chef’s knife—long enough for roasts yet balanced for veggie work. Its semi-stainless SKD core means less rust worry than full-carbon steels.

Q: What’s the best way to maintain SKD steel?

A: Hand-wash, wipe dry, and strop lightly after each session. Though semi-stainless, a micro-patina may form—this is normal and protects the edge. Hone on strop with diamond compound every few weeks to maintain sharpness.

Specifications

Core Steel: SKD 11 (semi-stainless tool steel)

Cladding Type: Stainless San-Mai

Blade Length: 242 mm

Overall Length: 400 mm

Spine Thickness (Heel): 4.0 mm

Spine Thickness (Mid): ≈2.0 mm

Blade Height: 55 mm

Weight: ~195 g (blade only; final weight depends on handle)

Handle Material: Not included – ready for custom installation

Hardness (HRC): ~63