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: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD-12 Semi Stainless Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Logo: Laser Engraved
Weight: 7.1 oz (202 g)
Edge Length: 165 mm
Total Length: 318 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm
Handle: Ebony Octagonal
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: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
