Made in Niigata Japan Yoshikane is a family business, Mr Tsuneo Yoshida a third generation bladesmith forges traditional Japanese and western style knives with his two nephews Kazuimi and Masashi. Western style knives are forged with a soft 405 stainless steel cladding with tsuchime hammer markings (jigane) and a hard SKD tool steel core (higane) making the cutting edge. SKD was originally formulated for metal cutting applications and holds a razor sharp edge for a long time, it is tempered to HRC 64. These knives can be sharpened at a very low angle making for very smooth cutting despite the slightly thicker blade. Great for vegetables and boneless meat these blades can also handle softer fish bones such as salmon and cod with no problem. For the degree of edge life and toughness of this steel it feels very smooth when sharpening with Japanese whetstones, the final honing is very managable as the burr is removed fairly easily.
240mm gyuto is a popular size among professional chefs especially for those that need a knife to work with larger items/quantities at a nice quick pace. Due to the lightness of the knife despite it’s larger length it does not feel oversized, you quickly appreciate the extra blade.