{"product_id":"yoshikane-white-2-nashiji-gyuto-240mm","title":"Yoshikane White #2 Nashiji Gyuto 240mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e \u003cp\u003eThe Hatsukokoro Yoshikane White #2 Nashiji Gyuto 240mm is a serious chef’s knife for cooks who want outstanding cutting feel, refined food release, and the lively edge qualities that make White #2 carbon steel so respected. This version is forged by Yoshikane Hamono in Sanjo, Niigata and fitted with Tokushu Knife’s burnt wood handle with a black buffalo horn ferrule, giving the knife a warm, understated look that matches the rustic Nashiji finish beautifully. The stainless cladding helps reduce maintenance compared with fully reactive carbon knives, while the White #2 core still offers the crisp bite, easy sharpening, and clean edge formation that experienced users love.\u003c\/p\u003e \u003cp\u003eIn use, this 240mm gyuto excels as an all-purpose Japanese chef knife for proteins, vegetables, herbs, and larger prep sessions where extra blade length becomes an advantage. Yoshikane is especially admired for smooth cutting performance and a grind that feels authoritative without being clumsy. If you are searching for a Japanese gyuto that balances traditional carbon steel character with practical stainless cladding, this is one of the strongest choices in its class for both passionate home cooks and professionals.\u003c\/p\u003e \u003ch2\u003eCommon Questions\u003c\/h2\u003e \u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this 240mm gyuto suitable for home cooks?\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. A 240mm gyuto is often ideal for home cooks who want more slicing length, better draw cuts on larger ingredients, and a knife that can handle nearly all prep tasks. It does ask for a little more board space than a 210mm, but many cooks quickly find the extra length more versatile once they adjust.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes White #2 steel special?\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e White #2, also called Shirogami #2, is beloved for taking an extremely keen edge and for being straightforward to sharpen on water stones. It is a reactive carbon steel, so the exposed edge should be wiped dry during use and after washing, but the reward is excellent sharpness, edge feel, and a very pure cutting experience.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a high-end Japanese carbon steel knife like this?\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Hand wash only, dry it promptly, and avoid dishwashers, frozen foods, bones, or twisting through hard ingredients. For longer-term care, a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e is helpful if the knife will be stored for a while. Between sharpenings, gentle edge maintenance on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e can help keep performance feeling crisp. Using a knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e will also help protect the edge.\u003c\/p\u003e \u003ch2\u003eSpecifications\u003c\/h2\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro \/ Yoshikane Hamono\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eBlacksmith\/Workshop:\u003c\/strong\u003e Yoshikane Hamono\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eCraftsman:\u003c\/strong\u003e Kazuomi Yamamoto\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e White #2 (Shirogami #2)\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless clad san mai with Nashiji finish\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 240mm\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 394mm\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.9mm\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 2.2mm\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 198g\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Burnt wood with black buffalo horn ferrule\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 62\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sanjo, Niigata, Japan\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":51646930288864,"sku":null,"price":440.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/yoshikane-white-2-nashiji-gyuto-240mm-1.jpg?v=1776423884","url":"https:\/\/tokushuknife.com\/products\/yoshikane-white-2-nashiji-gyuto-240mm","provider":"Tokushu Knife","version":"1.0","type":"link"}