Yoshikane SKD 165mm Wa-Santoku Tsuchime

$178.00 Excl. tax
Yoshikane 210mm Wa-Gyuto knife. SKD semi-stainless core and stainless cladding with hammermark finish (tsuchime). 'D' shaped magnolia wood handle and water buffalo horn ferrule. HRC 64. 130 grams, 165mm tip to heel, 50mm tall at heel, spine tapering from...

Read More

Availability: Out of stock

Yoshikane 210mm Wa-Gyuto knife. SKD semi-stainless core and stainless cladding with hammermark finish (tsuchime). 'D' shaped magnolia wood handle and water buffalo horn ferrule. HRC 64. 130 grams, 165mm tip to heel, 50mm tall at heel, spine tapering from 3mm at handle. 303mm overall length.

Yoshikane's hand forged SKD series has 405 stainless steel cladding (jigane) with tsuchime hammer markings and a hard SKD tool steel core (higane) as the cutting edge.  SKD was originally formulated for metal cutting applications. Hardened to 64 HRC, these knives hold a keen edge for a long time. They have a degree of toughness that allow them to be sharpened at a very low angle, making for very smooth cutting feel.  Since they're forged with a wide, kiriba primary bevel, they also allow for easy thinning down the road. Considering the edge life and toughness, this steel sharpens with surprising ease. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability.

The core of this knife is semi-stainless and has a certain degree of rust resistance due to it’s chromium content, but, as it is not completely stainless, it should be dried immediately after use.  It will develop a dark patina with use, but any orange rust should be removed with a light abrasive.

Yoshikane operates a small, family run forge in Sanjo, Niigata and has been making kitchen knives since 1919.  They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life for both single and double bevel knives.  This is especially true about the thin grinds provided on their double bevel knives. For middleweight Japanese knives, they cut like a much thinner blade.

0 stars based on 0 reviews
Powered by Lightspeed