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 exciting finishes and styles, and his blades are meticulously made with excellent fit and finish. This knife features 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 to the knife.
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. 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 maintain the superb edge 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 still 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) Weight: 5.9 oz (168 g) Edge Length: 214 mm Spine Thickness at Heel: 4 mm Blade Height: 52 mm Handle: Ebony Octagonal
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. 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 maintain the superb edge 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 still 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.
