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alt="A Yoshikane nashiji SKD gyuto 210mm with a straight, sharp blade and a black, rectangular handle is placed on a dark gray, textured surface."
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alt="A Yoshikane nashiji SKD gyuto 210mm with a straight, sharp blade and a black, rectangular handle is placed on a dark gray, textured surface."
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alt="A close-up of a Japanese chef's knife with a sharp, polished blade and a dark handle, displayed against a textured dark gray background."
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alt="A close-up of a Japanese chef's knife with a sharp, polished blade and a dark handle, displayed against a textured dark gray background."
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alt="Close-up of a gyuto knife blade with a textured, matte finish on the upper part and a polished, sharp edge below. Engraved markings appear near the textured area. The background is dark and out of focus."
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alt="Close-up of a gyuto knife blade with a textured, matte finish on the upper part and a polished, sharp edge below. Engraved markings appear near the textured area. The background is dark and out of focus."
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alt="A close-up view of a Japanese chef's knife, or gyuto knife, with a sharp, shiny blade and a black handle, set against a dark gray textured background."
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alt="A close-up view of a Japanese chef's knife, or gyuto knife, with a sharp, shiny blade and a black handle, set against a dark gray textured background."
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alt="Close-up view of a Japanese chef's knife blade, featuring a textured pattern and engraved Kanji characters, set against a dark background."
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alt="Close-up view of a Japanese chef's knife blade, featuring a textured pattern and engraved Kanji characters, set against a dark background."
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alt="A Japanese chef's knife with a dark handle and a polished, sharp blade is placed diagonally on a dark gray surface, embodying the elegance and versatility of a true workhorse gyuto."
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loading="lazy"
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alt="A Japanese chef's knife with a dark handle and a polished, sharp blade is placed diagonally on a dark gray surface, embodying the elegance and versatility of a true workhorse gyuto."
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alt="A single gyuto knife with a straight-edged blade and a black handle is placed on a dark gray surface, photographed from above."
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alt="A single gyuto knife with a straight-edged blade and a black handle is placed on a dark gray surface, photographed from above."
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alt="Choil shot of a workhorse gyuto knife blade, photographed from above against a plain, light gray background."
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Hatsukokoro x Yoshikane nashiji SKD gyuto 210mm
Regular price¥53,000 JPY
Regular priceSale price¥53,000 JPY
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Specifications
Hand-forged in Sanjo, Japan by Yoshikane Hamono, this Japanese chef's knife features an SKD semi-stainless core clad in stainless steel with a nashiji finish. The 211mm edge and 46.9mm heel height provide versatile cutting performance. Built in a workhorse style, it has a thick spine with excellent distal taper, yet remains thin behind the edge—a well-executed grind that allows it to cut smoothly and efficiently. Hefty in hand and authoritative, this knife is suitable for home cooks and professional chefs, and an excellent upgrade for those stepping up from entry-level options.
Hand-forged in Sanjo, Japan by Yoshikane Hamono
211mm (8.31") cutting edge length with 46.9mm heel height
SKD semi-stainless steel core (~64 HRC)
Stainless cladding for easier maintenance
Octagonal mono ebony handle
Excellent upgrade for those ready to step up from entry-level options
Details
Brand: Hatsukokoro
Blacksmith: Yoshikane Hamono
Producing Area: Sanjo, Japan
Knife type: gyuto
Finish: nashiji
Core steel: SKD
HRC: ~64
Steel type: semi-stainless
Cladding: stainless clad
Blade and Handle Specs
Overall length: 360mm
Blade length - heel to tip: 211mm
Blade height at heel: 46.9mm
Spine thickness:
at the handle: 4.5mm
at the heel: 3.2mm
midway: 2.0mm
1cm from the tip: 0.8mm
Weight: 187g
Edge/bevel: 50:50
Handle: octagonal mono ebony handle
Hand orientation: ambidextrous
Saya/ sheath: none
Notes:
a. For the care and maintenance of Yoshikane chef knives, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
