Yoshikane Hamono is among the most respected small production shops in Sanjo City, Niigata Prefecture, where Yamamoto San hand forges every blade himself. This 240mm kiritsuke steps outside the usual ebony octagonal handle seen elsewhere in the line, pairing a wenge octagonal handle with a black buffalo horn ferrule for a distinctive combination that sets this knife apart.
The core steel is SKD semi-stainless tool steel, hardened to HRC 63, which delivers strong edge retention while remaining more forgiving day to day than traditional carbon steel. The kiritsuke format combines the flat cutting profile of a yanagiba with an angled tip, giving it added versatility for detail work alongside standard prep. Yamamoto San grinds every blade exceptionally thin behind the edge, and the nashiji finish gives the flat of the blade a softly textured, misty surface.
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.
The core steel is SKD semi-stainless tool steel, hardened to HRC 63, which delivers strong edge retention while remaining more forgiving day to day than traditional carbon steel. The kiritsuke format combines the flat cutting profile of a yanagiba with an angled tip, giving it added versatility for detail work alongside standard prep. Yamamoto San grinds every blade exceptionally thin behind the edge, and the nashiji finish gives the flat of the blade a softly textured, misty surface.
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: Wenge Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 8 oz (226 g)
- Blade Length: 242 mm
- Total Length: 400 mm
- Spine Thickness at Base: 4 mm
- Blade Height: 55 mm
