Led by 4th generation blacksmith Kazuomi Yamamoto, Yoshikane Hamono is a Japanese knife making company in Sanjo City, Niigata perfecture with over 100 years history. Founded in 1919 by Shimotajima, Yoshikane Hamono has been hand forging knives for 4 generations.

The SKD11 Nashiji series (for which Yoshikane is famous) featured in our e-shop, is a semi-stainless steel with a very high carbon content (1.4 – 1.6), that can reach hardness up to HRC 64. That means excellent edge retention but at the same time this steel is easy to sharpen. It is stainless cladded therefore it requires less maintenance than a carbon steel knife.

The fit and finish are impeccable and even though it’s not a laser but rather a sturdy knife, it’s very light and nimble with an impressive tapering down the spine. Very thin behind the edge and razor sharp out of the box. Fitted with a beautiful octagonal Wa Wenge handle.

Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. The 210mm is the most common size among both home cooks and professionals.

Brand / Blacksmith: Yoshikane
Series: SKD Nashiji
Knife type: Gyuto 210
Blade Length / Total length (mm): 213 / 360
Grind: 50 / 50
Finish: Nashiji
Steel type: SKD
Forging method: San Mai
HRC hardness: 64
Handle type / Material / Ferrule: Octagonal / Wenge / Horn
Spine Thickness at heel / tip (mm): 3.6 / 0.2
Blade height at heel (mm): 46
Weight (gr): 159