Made in Niigata Japan, Yoshikane was started in 1919 and remains a family business. All knives are forged and finished by hand.
Blade has a V2 hagane cutting edge layer and a carbon steel and iron suminagashi jigane cladding. V2 is a carbon steel made by Takefu Specialty Steel and is very similar to #2 white steel, it’s fine grain is capable of taking an incredibly fine edge.
The handle on this knife is a half octagon half oval Japanese magnolia with double water buffalo horn ferrules. Japanese magnolia (or ho wood) is naturally rot and warp resistant.
The Japanese version of the French chef knife, gyutos are most at home with vegetables but can be used for a wide range of jobs, thin and precise they cut smoothly and wedge less than thicker knives.
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.