Yamamoto San runs Yoshikane Hamono out of Sanjo City, one of the standout small shops in a region long known for producing exceptional Japanese blades. His knives are recognized for exciting finishes and meticulous fit and finish, and this 210mm gyuto carries SKD-12 semi-stainless steel with stainless cladding and a classic nashiji finish that gives the blade a refined, rustic appearance. It is paired with a premium ebony octagonal handle that adds balance, durability, and a timeless look.
SKD-12 is a semi-stainless tool steel that offers excellent edge retention while still being relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which results in an amazing cutting experience with exceptional glide through ingredients and outstanding precision. The edge geometry is thin, steep, and highly refined right out of the box, which rewards careful use. Keep the blade from twisting during cuts and steer clear of very hard ingredients to avoid chipping and protect that fine edge over time.
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.
SKD-12 is a semi-stainless tool steel that offers excellent edge retention while still being relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which results in an amazing cutting experience with exceptional glide through ingredients and outstanding precision. The edge geometry is thin, steep, and highly refined right out of the box, which rewards careful use. Keep the blade from twisting during cuts and steer clear of very hard ingredients to avoid chipping and protect that fine edge over time.
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: 6.4 oz (181 g)
- Blade Length: 214 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 45-46 mm
