Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives showcase the outstanding workmanship the region is known for. This knife features a White #2 carbon steel core with stainless cladding and a beautiful nashiji finish that gives the blade a rustic yet refined look. It is paired with a handsome solid mahogany octagonal handle that provides a warm feel in the hand and complements the traditional character of the blade.
White #2 carbon steel is prized for its ability to take an extremely keen edge and for how easily it sharpens on water stones. Yoshikane grinds their knives very thin behind the edge, which results in an amazing cutting experience with excellent food separation and smooth glide through ingredients. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting or cutting very hard materials to prevent chipping and preserve 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. White #2 carbon steel will develop a natural patina with 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: White #2 Carbon Steel Hardness: HRC 63 ± Cladding: Stainless Finish: Nashiji Edge Grind: Even (See Choil Photo) Weight: 6.4 oz (182 g) Edge Length: 245 mm Total Length: 405 mm Spine Thickness at Heel: 4 mm Blade Height: 50 mm Handle: Solid Mahogany Octagonal
White #2 carbon steel is prized for its ability to take an extremely keen edge and for how easily it sharpens on water stones. Yoshikane grinds their knives very thin behind the edge, which results in an amazing cutting experience with excellent food separation and smooth glide through ingredients. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting or cutting very hard materials to prevent chipping and preserve 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. White #2 carbon steel will develop a natural patina with use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
