Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives reflect the outstanding craftsmanship the region is known for. Mr. Yamamoto is a master at creating beautiful finishes and precise grinds, and his blades are consistently made with meticulous attention to detail. This SKD Nashiji Nakiri is a great example of his work, combining elegant aesthetics with excellent cutting performance. The blade is paired with a durable ebony octagonal handle that complements the refined character of the knife.
The core steel is SKD-12 semi-stainless tool steel, which offers excellent edge retention while remaining relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which produces an outstanding cutting experience with smooth glide and excellent food release. Because the edge geometry is thin, steep, and highly refined - especially out of the box - care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the exceptional performance these knives are known for.
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.
The core steel is SKD-12 semi-stainless tool steel, which offers excellent edge retention while remaining relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which produces an outstanding cutting experience with smooth glide and excellent food release. Because the edge geometry is thin, steep, and highly refined - especially out of the box - care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the exceptional performance these knives are known for.
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: 7.1 oz (202 g)
- Blade Length: 165 mm
- Total Length: 318 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 53 mm
