Yoshikane SKD Nashiji Gyuto 240mm

Overview

The Yoshikane SKD Nashiji Gyuto 240mm is a high-performance Japanese chef knife forged in Sanjo City, Japan. Its SKD12 semi-stainless core is hardened to approximately 63 HRC for excellent edge retention, crisp sharpening response, and a fine, aggressive edge. Stainless san-mai cladding adds everyday corrosion resistance, while the pear-skin nashiji finish gives each blade Yoshikane’s understated, hand-finished character.

Yoshikane is especially respected for geometry that is substantial near the heel yet exceptionally thin behind the edge. The long 240mm blade and relatively flat profile excel at push cuts, pull cuts, chopping, slicing proteins, and processing larger vegetables. It is a serious all-purpose gyuto for professional cooks and experienced home cooks who value clean cutting performance over heavy-duty abuse.

Choose Your Handle

Select Blade Only for a custom build, Mono Ebony for a refined and understated octagonal wa handle, or one of two individually pictured Prisma Knife art handles. The Prisma Pink Wood & Smoke Resin handle combines stabilized pink-toned wood with smoky translucent resin, while the Prisma Red Resin & Spalted Wood handle pairs vivid red resin with dramatic natural wood figure. Each Prisma configuration is a one-of-one custom knife.

Performance and Care

The SKD12 edge is semi-stainless, not fully stainless. Hand wash the knife immediately after use, dry it thoroughly, and never place it in a dishwasher. Avoid bones, frozen food, twisting cuts, and hard glass, stone, or bamboo boards. A knife-friendly Hasegawa Pro cutting board helps protect the thin edge. Light maintenance with a Tokushu Knife leather strop can extend the time between sharpenings. For long-term storage, apply a very thin coat of food-safe tsubaki oil.

Common Questions

Q: Is the Yoshikane SKD 240mm gyuto suitable for home cooks?

A: Yes. It is an excellent choice for an experienced home cook who wants a large, precise Japanese chef knife and is comfortable protecting a thin, hard edge.

Q: Does SKD steel rust?

A: SKD12 is semi-stainless and more forgiving than traditional carbon steel, but the exposed edge can still discolor or rust if left wet or dirty. Wash and dry it promptly.

Q: What is the difference between the handle variants?

A: The blade and cutting performance are the same. Blade Only is supplied without a handle, Mono Ebony offers a traditional dark octagonal wa handle, and the two Prisma variants are unique stabilized-wood-and-resin custom builds.

Specifications

• Blacksmith: Yoshikane Hamono
• Origin: Sanjo City, Niigata, Japan
• Knife Type: Gyuto / Japanese chef knife
• Core Steel: SKD12 semi-stainless tool steel
• Cladding Type: Stainless san-mai cladding
• Finish: Nashiji (pear-skin)
• Hardness: Approximately 63 HRC
• Blade Length: Approximately 244mm
• Blade Height: Approximately 50mm at the heel
• Spine Thickness (Heel): Approximately 3.4mm
• Spine Thickness (Mid): Approximately 2.0mm
• Overall Length: Approximately 399mm with handle; blade-only length varies before fitting
• Weight: Approximately 182g blade only; handled weight varies by selected handle
• Handle Material: None, mono ebony, or stabilized wood and resin Prisma wa handle
• Edge: Double bevel, suitable for right- or left-handed use

Because each Yoshikane blade and custom handle is handmade, measurements, wood figure, resin pattern, balance, and weight may vary slightly.