Yoshikane by Ryky Shirogami #2 Nashiji 240mm Gyuto with Wenge Buffalo Horn Handle

by Yoshikane Hamono

$283.20 $354.00

Limited launch edition of Yoshikane Hamono by Ryky Tran's white #2 Nashiji finishing Gyuto. Nashiji finishing is gaining popularity both inside and outside Japan. 100 knives have been made for wenge buffalo horn handle. 

This knife is now also available in 210mm

Spec:

  • Origin (Made in): Sanjo City, Niigata Prefecture, Japan
  • Brand: Yoshikane Hamono
  • Craftsman: Kazuomi Yamamoto
  • Knife Type: Gyuto
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): Shirogami 2 (White #2)
    • Jigane (Cladding): Stainless Steel
    • Hardness: 62 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes:
    • Nashiji
    • Kasumi Polish
  • Blade Length: 240mm (9.4") 
  • Blade Height (at heel): 50mm
  • Spine Thickness
    • Above heel: 4.0mm
    • Middle: 2.2mm
  • Handle
    • Premium Custom Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge
    • Kuchiwa: Black Buffalo Horn
    • Length: 135mm 
  • Overall Length: 394mm
  • Weight: 177g (6.24oz) (Wenge)
  • Mark: “Ryky 1 of 100 Launch Edition” (Number is not sequential. One hundred knives for each handle option. All 100 knives printed “1 of 100”, meaning one of one hundred.)

About Yoshikane Hamono 吉金刃物

With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.

Customer Reviews

Based on 3 reviews
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A
ATH
Fantastic sharp!

This knife changed my perception of sharpness. I used the Tojiro Black Sippu knife for years and had always thought it is one hell of a sharp knife. When I received the Yoshikane knife (after some days after ordering, and Im living in Germany) I couldnt trust my eyes. This blade is made to cut through atoms. Its beautiful, authentic and sharp as f***. This is my most favorite knife so far, I love it!!!

A
Allan
This is the knife you've been looking for

I purchased a B-Stock version of this knife. The knife arrived with a tiny scratch on the handle, otherwise it was perfect. I also have a Kramer by Zwilling 10 inch chef's knife. I fell in love with carbon steel from using and sharpening the Kramer. I wanted a thinner knife though. I saw this knife and after the 52100 steel of the Kramer I wanted to try out white #2. I think the steel and the geometry of this knife make it so much sharper and easier to use than the Kramer. It's lighter, thinner, and from what I can tell I can get it sharper than the Kramer. This is a special knife and I would recommend it for anyone who doesn't mind the upkeep of carbon steel(which really is minor, just wipe it off, keep it clean and dry when not in use). Get it, you will not be disappointed.

F
Fomin, P.
The One!

This is plain and simple, the sharpest knife in the house. The blade is light weight, crazy sharp, and when friends come over, they want one. This is an amazing steel to sharpen, the blade that my hand reaches for at all times, and simply put an amazing knife. If I had to pick one for myself and for friends to try, this is the one. This blade taught me what sharp means and what cutting should look like. Very generous and easy to sharpen and just a pleasure to use. I cannot say enough nice things about this blade. White #2 is an amazing and forgiving steel. WOW!!!

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