Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, among the most storied bladesmithing regions in Japan, where Yamamoto San hand forges every blade himself. This 150mm petty 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 look that sets it apart in hand and on the block.
The core is White #2 carbon steel, hardened to HRC 63, a classic choice among Japanese blacksmiths for its purity and the exceptionally keen edge it takes on a water stone. San mai construction wraps the reactive core in stainless cladding, keeping maintenance manageable while the hagane does the work at the edge. At 150mm this petty is sized for detail work, trimming, and smaller board tasks, and Yamamoto San grinds it exceptionally thin behind the edge for a light, precise feel in hand.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with 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 maintain the thin grind, and strop regularly to keep the edge performing at its best.
Each knife is made by hand so measurements may vary.
The core is White #2 carbon steel, hardened to HRC 63, a classic choice among Japanese blacksmiths for its purity and the exceptionally keen edge it takes on a water stone. San mai construction wraps the reactive core in stainless cladding, keeping maintenance manageable while the hagane does the work at the edge. At 150mm this petty is sized for detail work, trimming, and smaller board tasks, and Yamamoto San grinds it exceptionally thin behind the edge for a light, precise feel in hand.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with 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 maintain the thin grind, and strop regularly to keep the edge performing at its best.
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: White #2
- HRC: 63+-
- Cladding: Stainless
- Finish: Nashiji
- Handle: Wenge Octagonal
- Ferrule: Black Buffalo Horn
- Weight: 3.1 oz (88 g)
- Blade Length: 155 mm
- Total Length: 284 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 33 mm
