Yoshimune Blue 2 Gyuto 240mm
Yoshimune knives are crafted in the Tosa region of Japan by a small team of blacksmiths, an area with a 400 year history of edged tool making. The blades are more of a workhorse than a laser, with enough steel behind the edge to not be classed as fragile. The fit and finish is very good for this price range, they have great balance and feel, and feature the traditional rustic black kurouchi finish and octagon handles.
Best paired with a camellia oil, wooden saya and a 1000/6000 whetstone
Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.
|Blade Height @ Heel:||45mm|
|Spine Thickness @ Heel:||3mm|
|Spine Thickness @ Mid:||2mm|
|Spine Thickness 1cm from tip:||1.3mm|
|Blade Material:||Blue 2 Core w/ Soft Iron Clad, Kurouchi Finish|
|Handle Material:||Octagon Walnut w/Black Pakka Wood Bolster
I have been using Yoshimune gyuto for a month now. Can say that the work of the knife is completely neat. It's easy to sharpen and can hold the sharp long. Recommended