The nakiri - Japan's dedicated vegetable knife - is one of the most satisfying tools a cook can own, and this White #2 version from Yoshikane Hamono makes a strong case for why. Yamamoto San works out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied bladesmithing regions, producing knives that combine genuine technical precision with the kind of finish quality that only comes from small batch, hands-on work. Every blade is hammer forged and ground exceptionally thin, and that commitment to craft shows the moment a Yoshikane knife meets a cutting board.
White #2 carbon steel is a longtime favorite among Japanese blacksmiths for its purity and the exceptional edge it takes on a water stone. Hardened to HRC 63, the core is sandwiched in san mai construction between stainless jigane (outer cladding steel), which offers meaningful corrosion protection while keeping the reactive hagane (inner core steel) performing at its sharpest. Yamamoto San grinds these blades thin behind the edge, and the nakiri format puts that geometry to work across the full width of the blade - ideal for the push cuts, tap cuts, and pull cuts that vegetable prep demands. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that develops character over time. An ebony octagonal handle completes the knife with a confident, balanced grip well suited to extended prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. 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 keep the edge performing at its best.
White #2 carbon steel is a longtime favorite among Japanese blacksmiths for its purity and the exceptional edge it takes on a water stone. Hardened to HRC 63, the core is sandwiched in san mai construction between stainless jigane (outer cladding steel), which offers meaningful corrosion protection while keeping the reactive hagane (inner core steel) performing at its sharpest. Yamamoto San grinds these blades thin behind the edge, and the nakiri format puts that geometry to work across the full width of the blade - ideal for the push cuts, tap cuts, and pull cuts that vegetable prep demands. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that develops character over time. An ebony octagonal handle completes the knife with a confident, balanced grip well suited to extended prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. 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 keep the edge performing at its best.
- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 7.3 oz (208 g)
- Blade Length: 165 mm
- Total Length: 319 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 54 mm
