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Looking for a blade that lets you glide from prep to plating with confidence? The Yoshikane SKD Nashiji Kiritsuke Gyuto 240 mm – Blade Only brings 100 years of Sanjo City forging heritage into your kitchen. Master blacksmith Kazuomi Yamamoto heat-treats the SKD core to ≈HRC 63 for crisp edge retention, then wraps it in stainless steel for easy upkeep. A rustic nashiji (“pear-skin”) finish adds food-release drag reduction and unmistakable character. Because the handle slot is left unfinished, you can install a custom wa handle that perfectly matches your grip and style.
Q: Is this knife suitable for home cooks?
A: Absolutely. The 240 mm kiritsuke gyuto is a do-everything chef’s knife—long enough for roasts yet balanced for veggie work. Its semi-stainless SKD core means less rust worry than full-carbon steels.
Q: What’s the best way to maintain SKD steel?
A: Hand-wash, wipe dry, and strop lightly after each session. Though semi-stainless, a micro-patina may form—this is normal and protects the edge. Hone on strop with diamond compound every few weeks to maintain sharpness.