Yamamoto San has been crafting knives at Yoshikane Hamono in Sanjo City for years, working out of a small shop in one of the most celebrated bladesmithing regions. Niigata Prefecture has produced skilled metalworkers for centuries, and Sanjo sits at the center of that tradition. What sets Yoshikane apart is the combination of small shop attentiveness and genuine technical skill - every knife is hammer forged, ground exceptionally thin, and finished with the kind of care that larger production houses simply cannot replicate.
This bunka is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers excellent edge retention and toughness in a steel that is more forgiving than traditional carbon. The san mai construction sandwiches the SKD core between stainless cladding, keeping maintenance manageable while preserving the performance of the inner steel. Yamamoto San grinds these blades exceptionally thin behind the edge, and that geometry is where the real cutting performance lives. The nashiji (pear skin) finish gives the blade a textured, misty appearance that adds visual depth and hides light use marks over time. An ebony octagonal handle completes the knife with a grip that is comfortable, durable, and well-suited to long prep sessions. The bunka format itself is one of the most versatile profiles in the Japanese kitchen, with its upswept spine and pointed tip handling vegetables, proteins, and detail work with equal ease.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
This bunka is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers excellent edge retention and toughness in a steel that is more forgiving than traditional carbon. The san mai construction sandwiches the SKD core between stainless cladding, keeping maintenance manageable while preserving the performance of the inner steel. Yamamoto San grinds these blades exceptionally thin behind the edge, and that geometry is where the real cutting performance lives. The nashiji (pear skin) finish gives the blade a textured, misty appearance that adds visual depth and hides light use marks over time. An ebony octagonal handle completes the knife with a grip that is comfortable, durable, and well-suited to long prep sessions. The bunka format itself is one of the most versatile profiles in the Japanese kitchen, with its upswept spine and pointed tip handling vegetables, proteins, and detail work with equal ease.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
- Maker: Yoshikane Hamono
- Blacksmith: Yamamoto San
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: SKD Semi-Stainless
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Edge Grind: Even (See Choil Photo)
- Handle: Octagonal Ebony
- Weight: 5.8 oz (164 g)
- Blade Length: 169 mm
- Total Length: 315 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm
