Yoshimitsu Hamono has been in continuous operation since 1852, run today by five brothers working out of a small shop near Nagasaki in southern Japan. CKTG was the first company to bring their knives to the US, and this 210mm gyuto is a strong example of why the line has built such a following.
At 210mm, the gyuto handles almost any ingredient with ease, and extra blade height gives good hand and knuckle clearance compared to many knives of this length. The edge is ground evenly on both sides for comfortable use and straightforward sharpening, with a fairly flat belly that curves into a slim tip, giving it a profile close to a large santoku. The core is Hitachi Blue #2 carbon steel wrapped san mai style in a stainless outer layer, with the shinogi line and exposed edge clearly defined. A small traditional gap, called the machi, sits between the neck and ferrule, an intentional detail rather than a flaw. The handle is octagonal walnut with a black pakka wood ferrule.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the gyuto will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.
At 210mm, the gyuto handles almost any ingredient with ease, and extra blade height gives good hand and knuckle clearance compared to many knives of this length. The edge is ground evenly on both sides for comfortable use and straightforward sharpening, with a fairly flat belly that curves into a slim tip, giving it a profile close to a large santoku. The core is Hitachi Blue #2 carbon steel wrapped san mai style in a stainless outer layer, with the shinogi line and exposed edge clearly defined. A small traditional gap, called the machi, sits between the neck and ferrule, an intentional detail rather than a flaw. The handle is octagonal walnut with a black pakka wood ferrule.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the gyuto will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.
- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki, Japan
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- HRC: 62
- Engraving: Hand Engraved
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.4 oz (153 g)
- Blade Length: 212 mm
- Total Length: 353 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 50 mm
