Chef's Knife (Gyuto) - 8-1/4 in. (210mm) - Shirogami 2 Carbon Nashiji

Product Description for Chef's Knife (Gyuto) - 8-1/4 in. (210mm) - Shirogami 2 Carbon Nashiji

Maker: Yoshikane (click to see more by this maker)
Price: $359.00 Saving: $136.00
Item num: 107701
Blade length: 8.90 in.
Cutting edge length: 8.40 in.
Total length: 14.10 in.
Blade height (at heel): 1.80 in.
Blade thickness (near bolster): 0.17 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.04 in.
Item weight: 5.60 oz.
Shipment weight: 12.2 oz.
Blade: Shirogami 2 carbon steel (white #2) surrounded by stainless steel san mai - Hrc 64
Bolster: Green dyed and stabilized maple
Handle: Octagonal maple
Description: Longer than the santoku, the gyuto is the essential kitchen knife and is used for all-around food preparation. The gyuto has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice and it needs to be lifted less, making cutting more efficient. The arc of the blade edge is perfect for a rocking chop. The slim profile keeps the weight low and the balance just right. Whether slicing, chopping, or dicing, this nimble chef's knife is a perfect choice.
The shirogami 2 carbon steel core (hagane) is surrounded by nashiji (forged textured) stainless steel cladding. Shirogami 2 provides an exceptionally keen cutting edge that is very responsive to honing on a ceramic rod or waterstones. With their excellent heat treatment, at 64 Hrc, this knife will have exceptional edge holding. Despite the stainless cladding, this knife should be treated like a carbon steel knife and should be dried after use We recommend using camellia oil to avoid rust. Simply wash and dry the knife, then spray with just a little camellia oil. After lightly wiping it off, the micro-thin layer of oil helps protect the carbon steel. Like other kitchen knives, this knife should not be put in a dishwasher. The blade is distal tapered (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the tip). The spine and choil are rounded and polished to remove any potential hot spots during use.
The octagonal "Wa" style handle is ambidextrous. Maple is combined with front and rear green dyed and stabilized ferrule.
Shirogami 2 Nashiji chef's knives by Yoshikane are a great choice for the cook who is looking for a world class carbon steel knife. Yoshikane is headed by Kazuomi Yamamoto, the fourth generation to operate this family-run forge in Sanjo, Niigata which has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and keen, long lasting edge. While being mid-weight with dramatic distal tapers, their thin grinds allow these knives to cut like a much thinner blades.


Availability: In stock. Usually ships in 1-2 business days