Yoshikane knives are widely regarded as some of the finest blades produced in Sanjo City, Japan. Crafted by Yoshikane Hamono under the guidance of master blacksmith Yamamoto san, these knives are known for their excellent fit and finish and their distinctive nashiji texture. Each blade reflects the careful workmanship and traditional techniques that have made Yoshikane a favorite among professional chefs and knife enthusiasts. This knife is paired with a handsome ebony octagonal handle that offers 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. 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 superb cutting 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: 6.8 oz (192 g)
Edge Length: 212 mm
Total Length: 355 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 50 mm
Handle: Ebony Octagonal
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. 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 superb cutting 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.
