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.
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
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.
Each knife is made by hand so measurements may vary.
