Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied metalworking regions - and Yamamoto San has made that setting count. Every knife that leaves the shop is hammer forged and ground exceptionally thin, the product of hands-on work at every stage rather than scaled-up production. That commitment to small batch craftsmanship is what gives Yoshikane knives their reputation: consistent quality, thoughtful geometry, and finishes that reflect genuine care for the work.
The santoku - meaning "three virtues" in Japanese, a nod to its ability to handle meat, fish, and vegetables with equal ease - is one of the most versatile formats in the Japanese kitchen, and this White #2 version shows why the combination of a great steel and a thin grind matters. The White #2 core is hardened to HRC 63 and set in san mai construction with stainless cladding, protecting the reactive hagane (inner core steel) while keeping the blade easy to maintain. At 169mm with a spine thickness of just 3mm at the heel, this is a notably thin and nimble cutter that rewards cooks who value feel and feedback over mass. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that develops character over time, and the octagonal handle sits comfortably in hand through extended prep work.
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 maintain the thin grind, and strop regularly to keep the edge performing at its best.
The santoku - meaning "three virtues" in Japanese, a nod to its ability to handle meat, fish, and vegetables with equal ease - is one of the most versatile formats in the Japanese kitchen, and this White #2 version shows why the combination of a great steel and a thin grind matters. The White #2 core is hardened to HRC 63 and set in san mai construction with stainless cladding, protecting the reactive hagane (inner core steel) while keeping the blade easy to maintain. At 169mm with a spine thickness of just 3mm at the heel, this is a notably thin and nimble cutter that rewards cooks who value feel and feedback over mass. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that develops character over time, and the octagonal handle sits comfortably in hand through extended prep work.
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 maintain 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: 5.7 oz (164 g)
- Blade Length: 169 mm
- Total Length: 305 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
