Yoshikane SKD Nashiji Kiritsuke 210mm – Mono Ebony Handle

From the maker

Overview

The Yoshikane SKD Nashiji Kiritsuke 210mm is a superb example of why Yoshikane Hamono has such a strong reputation among serious cooks and knife enthusiasts. Hand-forged in Sanjo, Japan, this kiritsuke-style gyuto combines a thin, high-performing grind with the toughness and edge retention of SKD semi-stainless steel. The result is a knife that feels smooth through dense vegetables, confident on proteins, and precise at the tip for detail work.

This version is fitted with a one-piece mono ebony wa handle, giving the knife a clean, warm-grained profile that complements the rustic nashiji finish. If you are searching for a Japanese chef knife that offers long edge life, excellent food release, and a flatter profile for controlled push cutting, this Yoshikane kiritsuke is an outstanding choice for both dedicated home cooks and professionals.

The 210mm size is especially versatile. It is long enough for onions, cabbage, herbs, and boneless proteins, but still nimble enough for daily prep in a home kitchen. Yoshikane’s grind is what makes these knives stand out: thin behind the edge for easy cutting, with enough convexity to help food separate cleanly from the blade. For best long-term edge life, use it on a soft cutting surface such as a Hasegawa Pro Cutting Board, and keep the exposed edge clean and dry after use. For occasional maintenance, a light coat of Tsubaki oil is a smart choice.

Common Questions

Q: What is a 210mm kiritsuke good for?

A: A 210mm kiritsuke is a highly versatile all-purpose kitchen knife. It excels at slicing vegetables, trimming proteins, mincing herbs, and handling most prep tasks where you want a flatter edge profile and a very precise tip.

Q: Is this Yoshikane knife suitable for home cooks?

A: Yes. This knife is absolutely suitable for home cooks who want a premium Japanese chef knife with exceptional cutting feel. The SKD semi-stainless core gives you much of the performance of carbon steel with less maintenance, making it easier to live with day to day than a fully reactive blade.

Q: How do I care for an SKD semi-stainless Japanese knife?

A: Wash by hand, dry it right away, and avoid leaving it wet or dirty after use. The stainless cladding helps with maintenance, but the exposed edge can still react if neglected. Use quality whetstones for sharpening, and for routine upkeep you can maintain the edge with a leather strop. If you want professional touch-ups, Tokushu also offers a knife sharpening service.