SKD Gyuto 240mm with Mono Olive Wood Handle


With SKD steel at the core these blades from Yoshikane Hamono are some of the most durable, high-performance knives around. The SKD steel is hard, it’s very hard, we are talking 64HRC-65HRC meaning that these knives will take a very acute and razor-sharp edge and they will hold it for a long time. While SKD is not classed as a stainless steel, with its high chromium content, it does have very decent stain resistance and superior wear resistance and toughness than is found in most stainless steels. With a protective stainless cladding these blades offer a very nice combination of characteristics that both fans of stainless and reactive steel knives will appreciate.

The geometry on these blades is up there with some of the best you can hope to find in Japanese knives. Leaning in the direction of a workhorse geometry, at least as far as Japanese knives are concerned, the blade has a tapered spine that is 3.6mm above the heel of the blade and quickly thins out to around 2.5mm as it heads towards the tip. The profile is fairly flat and has a persistent shallow curve beginning about 30mm from the heel. The blade is thin behind the edge (0.5mm) resulting in a very sharp blade with a delightful cutting experience.

We have paired these amazing blades from Yoshikane Hamono with custom mono Olive wood handles that feature beautiful grain patterns a simplicity that pairs nicely with the nashiji pattern found on the blades cladding.

Product Specification

Blade Type: Gyuto

Edge Length: 240mm

Spine Heel: 3.6mm

Spine Mid: 2.13mm

Spine Tip (20mm before): 1.4mm

Blade Height: 50mm

Weight: 182g

Cutting Edge Steel: SKD

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Olive Wood

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Tips on sharpening you knives

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.