Name: Chef's knife
Brand: Yoshikane
SKU: YO-KU-GY210W-walnut-red
Price: 4495.00 SEK
Availability: InStock

Chef's knife

4 495,00 SEK

VAT included for EU orders .

YO-KU-GY210W-walnut-red

Gyuto knife with a 211 mm blade.

Yoshikane is based in Sanjo, Japan. Their knives are characterized by a relatively thick spine combined with extremely thin, finely ground edges. They offer outstanding cutting performance, but the thin edge also makes them sensitive to rough handling. This is a knife that delivers performance at the highest level. Highly recommended!

Core steel: Shirogami #2 (62–63 HRC)
Cladding: Stainless steel with a blackened finish
Blade height: 47 mm
Blade length: 211 mm
Thickness at heel: 4.7 mm
Spine thickness at midpoint: 2.2 mm
Weight: 156 grams

Please note: Shirogami #2 is not stainless steel. Always wipe the edge dry after use to prevent rust. As the steel is reactive, it will develop a patina relatively quickly. Cutting proteins tends to produce blue and green tones, while vegetables generally create more grey and brown tones in the patina.

Manufacturer: Yoshikane
Model: Gyuto
Length: 210 mm
Steel: Shirogami #2
Kolstål | Rostfri kappa
HRC: 62-63HRC
Forging:
Handle material: Valnöt

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.