The kiritsuke is a format traditionally reserved for experienced cooks, blending the flat profile of a yanagiba with an angled tip for added versatility. Yoshikane Hamono, under Yamamoto San, brings that format to life in Sanjo City with the fit and finish and distinctive nashiji texture the maker is known for, paired here with a handsome ebony octagonal handle for excellent balance and a classic look.
The core steel is White #2 carbon steel, prized for its ability to take an extremely sharp edge and for how easily it sharpens on water stones. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. This thin, steep edge geometry is highly refined from the first use, so a bit of care goes a long way. Twisting the blade or working through very hard ingredients risks chipping, so straightforward cuts keep this edge performing at its best.
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.
The core steel is White #2 carbon steel, prized for its ability to take an extremely sharp edge and for how easily it sharpens on water stones. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. This thin, steep edge geometry is highly refined from the first use, so a bit of care goes a long way. Twisting the blade or working through very hard ingredients risks chipping, so straightforward cuts keep this edge performing at its best.
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: 6.8 oz (192 g)
- Blade Length: 212 mm
- Total Length: 355 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 50 mm
- Handle: Ebony Octagonal
