or
Home | Japanese Kitchen Knives | New Old Stock Yoshikane 165mm Nakiri VG10 Suminagashi Damascus with Ne

New Old Stock Yoshikane 165mm Nakiri VG10 Suminagashi Damascus with New Enju & Horn Handle

$624.00
$624.00
Sold Out

Shipping calculated at checkout.

Old stock blade fitted with a new burnt chestnut and horn handle from a collection purchased at Bernal Cutlery between 2013 and 2017  in unused condition and are a throwback to older production. With box

Hand forged suminagashi and VG10 hagane nakiri, one of the best treatments of VG10 that we have come across, slightly sticky on stones not glassy, easy to sharpen with really excellent edge formation, this will work better at a very fine finish than many other VG10 with superior edge life. Its been a very long time since we have recieved this steel from Yoshikane and never did in large numbers.  The forging and grinding was and remains top shelf at Yoshikane.

Yoshikane operates a small, family run forge in Sanjo, Niigata and has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life for both single and double bevel knives. This is especially true about the thin grinds provided on their double bevel knives. For middleweight Japanese knives, they cut like a much thinner blade.

Brand: Yoshikane
Smith: Yoshikane Hamono
Producing Area: Sanjo, Niigata, Japan
Profile: Wa-Nakiri
Size: 165mm
Blade Type: Stainless Steel
Steel Type: VG10 Suminagashi Damasucs
Handle: New Enju Wood & Horn Ferrule 1/2 Octagonal
Total Length: 315mm
Handle Length: 128mm
Handle to Tip Length: 185mm
Edge Length: 167mm
Blade Height: 51mm
Thickness: 2.63mm
Weight: 154g

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

READ IMPORTANT DELIVERY OPTION INFORMATION

New Old Stock Yoshikane 165mm...

$624.00
$624.00
Sold Out