Made in Niigata Japan, Yoshikane was started in 1919 and remains a family business. All knives are forged and finished by hand.
Blade has a V2 hagane cutting edge layer and a carbon steel and iron suminagashi jigane cladding. V2 is a carbon steel made by Takefu Specialty Steel and is very similar to #2 white steel, it’s fine grain is capable of taking an incredibly fine edge.
The handle on this knife is a half octagon half oval Japanese magnolia with double water buffalo horn ferrules. Japanese magnolia (or ho wood) is naturally rot and warp resistant.
One of the classic Japanese home chef knives which has garnered a loyal following after it’s introduction to kitchens outside of Japan. A knife primarily designed for chopping vegetables it’s geometry allows the tip to be easily put into use for meat or to follow through with a cut.