{"title":"Yoshikane Archive","description":"\u003cp\u003eYoshikane is headed by Kazuomi Yoshida the fourth generation to operate this family run knife making operation in Sanjo, Niigata which has been continuously producing since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life. The quality of their grinding is always top notch making for easy follow-up maintenance.\u003c\/p\u003e","products":[{"product_id":"yoshikane-165mm-bunka-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 165mm Bunka Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43413742518493,"sku":"YOSH-165-BNK-SHI2-NSHJ","price":332.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/8-21-1493.jpg?v=1692652226"},{"product_id":"yoshikane-210mm-gyuto-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 210mm Gyuto Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Made for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The non-stainless core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43413762146525,"sku":"YOSH-W2KN-FA210","price":378.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00255_a36eea70-cc76-46db-9c60-fea7e90f936e.jpg?v=1768261026"},{"product_id":"yoshikane-210mm-gyuto-shirogami-2-kurouchi-tsuchime-enju-w-double-ebony-ferrule","title":"Yoshikane Hamono 210mm Gyuto Shirogami 2 Kurouchi Tsuchime Enju with Double Ebony Ferrule","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged stainless clad shirogami 2 carbon steel with Yoshikane original pattern hammermarked finished with octagonal enju wood with double ebony ferrule handle. This is an unusual pattern of \u003c\/span\u003e\u003cspan\u003enarrow angular marks that look a bit like driving rain or the cross section of blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43458189787357,"sku":"YOSHI-210-GYU-KUR","price":416.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_51886236-589e-4e10-a91a-69442229bc62.jpg?v=1667782923"},{"product_id":"yoshikane-210mm-kiritsuke-gyuto-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 210mm Kiritsuke Gyuto Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The non-stainless core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43663848931549,"sku":"YOSH-W1-30-FB210","price":364.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/image_c7230a12-61bb-464b-ab40-740d3253ceb0.heic?v=1675459206"},{"product_id":"yoshikane-hamono-165mm-santoku-shirogami-2-kurouchi-nashiji-teak-handle","title":"Yoshikane Hamono 165mm Santoku Shirogami 2 Kurouchi Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43732397031645,"sku":"YOSH-W2KN-CA165","price":378.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00246_e9ce9281-10b5-430f-8f6e-24620d85b10d.jpg?v=1768255667"},{"product_id":"yoshikane-80mm-paring-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 80mm Paring Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43732399653085,"sku":"YOSH-W2-30-BA80","price":338.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/IMG20230224155626.jpg?v=1677283226"},{"product_id":"yoshikane-hamono-165mm-santoku-sld-damascus-kurouchi-burnt-chestnut-handle","title":"Yoshikane Hamono 165mm Santoku SLD Damascus Kurouchi Burnt Chestnut Handle","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand forged SLD semi-stainless core with Kurouchi finished suminagashi nickel stainless cladding and octagonal burnt chestnut handle.\u003c\/p\u003e\n\u003cp\u003eSLD steel is a nearly stainless carbon steel at approx 11-12% chromium content (13% chromium in an alloy becomes stainless) SLD is sometimes referred to as 'semi stainless' as it rusts very slowly and has little to none reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eThese knives hold a keen edge for a long time, and work well at a finer finishes than some other treatments of SLD owing to their excellent forging and heat treatment. SLD was designed to be tough at high hardnesses for metal stamping and is great for knifemaking as it has larger secondary carbides that maintain a bitey feeling as the edge dulls. While these are hardened to 64 HRC Yoshikane’s SLD has a good degree of toughness and are still very easy to sharpen. The smooth buttery feeling on sharpening stones that characterizes Yoshikane’s heat treatments are definitely in effect on this series. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43798118138077,"sku":"YOSHI-SLD-SAN","price":562.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/products\/4-17-309.jpg?v=1681758322"},{"product_id":"yoshikane-hamono-150mm-paring-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 150mm Petty Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/p\u003e\n\u003cp\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":43912427667677,"sku":"YOSH-W2-30-BA150","price":358.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05277.jpg?v=1729552104"},{"product_id":"yoshikane-hamono-240mm-sujihiki-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 240mm Sujihiki Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":44026077118685,"sku":"YOSH-W1-30-GA240","price":428.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/8-21-1501.jpg?v=1692652580"},{"product_id":"yoshikane-hamono-165mm-nakiri-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 165mm Nakiri Shirogami 2 Nashiji Teak Handle","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDespite the stainless cladding on the shirogami core it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":44051398525149,"sku":"YOSH-W2-30-DA165","price":338.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/IMG-4923.heic?v=1694473965"},{"product_id":"yoshikane-hamono-165mm-nakiri-skd-nashiji-teak-handle","title":"Yoshikane Hamono 165mm Nakiri SKD Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo, Niigata.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand forged SKD semi-stainless core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel at approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":44051401015517,"sku":"YOSHI-SKD-30-DA165","price":398.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC00227_4e0f3270-1753-4870-b3da-b0ea4be31358.jpg?v=1768254733"},{"product_id":"new-vintage-yoshikane-135mm-petty-sld-suminagashi-western-handle","title":"New Old Stock Yoshikane 135mm Petty SLD Suminagashi Western Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition and are a throwback to older production. Yoshikane has not made western handles since approximately 2017 and vehemently claim they will not again. Yoshikane's old kurouchi finished damascus clad SLD with western handle handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane SLD steel core with nickel and stainless suminagashi cladding. Western handle with pakka handle scales unused in original box HRC 64.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46264615174365,"sku":"NV-YOSH-SLD-01-BA135","price":653.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04884_221ab8a5-50ea-4354-b7be-48eafc3a7db3.jpg?v=1741802683"},{"product_id":"new-old-stock-yoshikane-150mm-wa-petty-sld-suminagashi-blade-new-burnt-chestnut-handle","title":"New Old Stock Yoshikane 150mm Wa-Petty SLD Suminagashi Blade New Burnt Chestnut Handle","description":"\u003cp\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582596370653,"sku":"NV-YOSH-SLD-01-BA150","price":625.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04203_c1ba4627-0b64-4f60-92fc-4d7632a2fbe5.jpg?v=1752881740"},{"product_id":"new-old-stock-yoshikane-165mm-nakiri-vg10-suminagashi-new-1-2-octagonal-enju-horn-handle","title":"New Old Stock Yoshikane 165mm Nakiri VG10 Suminagashi Damascus with New Enju \u0026 Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eHand 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.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582647521501,"sku":"NV-YOSH-VG10-14-DA165","price":652.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07546_e09c2b97-c527-4495-a7cd-4cf0e8e05c93.jpg?v=1753118388"},{"product_id":"new-old-stock-yoshikane-210mm-wa-kiritsuke-gyuto-sld-suminagashi-blade-new-burnt-chestnut-handle","title":"New Old Stock Yoshikane 210mm Wa-Kiritsuke Gyuto SLD Suminagashi Damascus with New Burnt Chestnut Handle","description":"\u003cp\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582662103261,"sku":"NV-YOSH-SLD-20-FB210","price":834.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07536.jpg?v=1753118101"},{"product_id":"new-old-stock-yoshikane-180mm-wa-santoku-sld-suminagashi-blade-new-1-2-oct-enju-horn-handle","title":"New Old Stock Yoshikane 180mm Wa-Santoku SLD Suminagashi Damascus with New Enju \u0026 Horn Handle","description":"\u003cp\u003eOld stock blade fitted with a new 1\/2 octagonal enju 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582665576669,"sku":"NV-YOSH-SLD-14-CA180","price":750.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07526_96cdb3f8-105c-4d34-9ec4-61180b450453.jpg?v=1753117014"},{"product_id":"new-old-stock-yoshikane-180mm-wa-santoku-sld-suminagashi-blade-w-new-stock-d-ho-horn-handle","title":"New Old Stock Yoshikane 180mm Wa-Petty SLD Suminagashi Damascus with New Ho \u0026 Horn Handle","description":"\u003cp\u003eOld stock blade newly fitted with a new old stock D shaped ho and horn handle from a collection purchased at Bernal Cutlery between 2013 and 2017 in unused condition and a throwback to older production. With box\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e\n\u003cp\u003eNote there are a few scratches on the right hand inside of blade at shinogi line on face of blade, price adjusted.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582674718941,"sku":"NV-YOSH-SLD-05-BA180","price":625.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07416_00bc6cbc-38d8-465b-bc21-83f7633bddac.jpg?v=1753115835"},{"product_id":"new-old-stock-yoshikane-240mm-wa-sujihiki-skd-tsuchime-blade-w-new-burnt-chestnut-horn-handle","title":"New Old Stock Yoshikane 240mm Wa-Sujihiki SKD Tsuchime with New Burnt Chestnut \u0026 Horn Handle","description":"\u003cp\u003eThicker old stock blade newly fitted with a new octagonal 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. Comes with box.\u003c\/p\u003e\n\u003cp\u003eYoshikane's stainless clad SKD has the nicest looking tsuchime hammer-marked finish in my opinion and the forging and grinding is excellent. Yoshikane's heat treatment is characterized by its smooth easy sharpening feeling (it does not feel like 64RHC), excellent edge formation and good edge life, Yoshikane's forged in geometry and fine grinding make for incredibly smooth cutting and their wide bevels are exceptionally even and flat making for super easy thinning.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel at approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582681239773,"sku":"NV-YOSH-SKD-01-GA240","price":589.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07516_92fa63f6-ed92-4bc0-bea8-1e976bc67c54.jpg?v=1753116582"},{"product_id":"vintage-yoshikane-240mm-wa-gyuto-skd-tsuchime-blade-w-new-old-stock-horn-handle","title":"Vintage Yoshikane 240mm Wa-Gyuto SKD Tsuchime with New Old Stock Ho \u0026 Horn Handle","description":"\u003cp\u003eVery, very lighlty used (maybe only sharpened and not used to cut with?). This is a thicker vintage blade newly fitted with a new old stock D shaped ho wood and horn handle from a collection purchased at Bernal Cutlery between 2013 and 2017, a throwback to older production. Comes with box.\u003c\/p\u003e\n\u003cp\u003eYoshikane's stainless clad SKD has the nicest looking tsuchime hammer-marked finish in my opinion and the forging and grinding is excellent. Yoshikane's heat treatment is characterized by its smooth easy sharpening feeling (it does not feel like 64RHC), excellent edge formation and good edge life, Yoshikane's forged in geometry and fine grinding make for incredibly smooth cutting and their wide bevels are exceptionally even and flat making for super easy thinning.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel at approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46582692282589,"sku":"VIN-YOSH-SKD-05-FA240","price":510.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC07506_0b28dd88-1b0b-408b-87af-5494cf4d8292.jpg?v=1753116156"},{"product_id":"new-old-stock-yoshikane-240mm-sujihiki-sld-suminagashi-blade-new-burnt-chestnut-handle","title":"New Old Stock Yoshikane 240mm Sujihiki SLD Suminagashi Blade New Burnt Chestnut Handle","description":"\u003cp\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46648906449117,"sku":"NV-YOSH-SLD-05-SJ240","price":771.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04688_d6fb6f0d-a9c9-4413-8506-878376680cce.jpg?v=1754693938"},{"product_id":"new-old-stock-yoshikane-180mm-wa-santoku-sld-suminagashi-damascus-with-new-burnt-chestnut-handle","title":"New Old Stock Yoshikane 180mm Wa-Santoku SLD Suminagashi Damascus with New Burnt Chestnut Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46648907333853,"sku":"NV-YOSH-SLD-15-CA180","price":750.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04666_2e1462a7-6845-41ef-b026-50dc3f218c6b.jpg?v=1754693443"},{"product_id":"new-old-stock-yoshikane-165mm-wa-nakiri-sld-suminagashi-damascus-with-new-burnt-chestnut-handle","title":"New Old Stock Yoshikane 165mm Wa-Nakiri SLD Suminagashi Damascus with New Burnt Chestnut Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOld 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\u003c\/p\u003e\n\u003cp\u003eYoshikane's old kurouchi finished damascus clad SLD are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Bernal Cutlery","offers":[{"title":"Default Title","offer_id":46648911855837,"sku":"NV-YOSH-SLD-16-CA165","price":718.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04677_c7d9f76a-61ae-4e37-a45a-4f2bc9f2aaba.jpg?v=1754693592"},{"product_id":"yoshikane-hamono-165mm-bunka-iron-clad-shirogami-2-nashiji-teak-handle","title":"Yoshikane Hamono 165mm Bunka Iron Clad Shirogami 2 Kurouchi Nashiji Teak Handle","description":"\u003cp\u003eMade for Hatsukokoro by Yoshikane in Sanjo Niigata.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand forged shirogami 2 carbon steel core with dark kurouchi finished nashiji (pear skin)  textured iron cladding and octagonal teak handle with horn ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShirogami #2 carbon steel is an excellent low contaminate carbon steel very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeing all carbon steel it should be dried immediately after use, the iron cladding and steel core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":46778436452573,"sku":"YOSHI-W2-30-CB165","price":448.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05723_288f0ae5-38db-44f7-be4c-8803a8b85566.jpg?v=1757967681"},{"product_id":"new-old-stock-yoshikane-240mm-gyuto-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 240mm Gyuto SKD Tsuchime Ho \u0026 Horn Handle (D-Shape)","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243115364573,"sku":"NV-YOSH-SKD-05-FA240","price":548.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC05984_b50a3c0c-14bf-4578-818b-91db93542ae0.jpg?v=1767736863"},{"product_id":"new-old-stock-yoshikane-140mm-honesuki-kaku-shiro-2-tsuchime-western-handle","title":"New Old Stock Yoshikane 140mm Honesuki Kaku Shirogami 2 Tsuchime Western Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition and are a throwback to older production. Yoshikane has not made western handles since approximately 2017 and vehemently claim they will not again. Yoshikane's forging and heat treatment of shirogami is excellent, super easy to sharpen and able to be finished at a very wide variety of finishes, for a steel not usually thought of as a long lived edge steel Yoshikane's shirogami holds its edge well. \u003c\/p\u003e\n\u003cp\u003eYoshikane shirogami 2 steel core with tsuchime hammer marked stainless steel cladding. Western handle with pakka handle scales unused in original box.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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. \u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243115397341,"sku":"NV-YOSH-W2-01-HK140","price":650.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC06069_9d144e8e-2a3e-4b57-9cac-6ceb443016fb.jpg?v=1770768172"},{"product_id":"new-vintage-yoshikane-270mm-sujihiki-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 270mm Sujihiki SKD Tsuchime D Ho\/Horn Handle","description":"\u003cp\u003eThese are old stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003ePlease note this knife has a 'bug bite' on the horn ferrule, price has been adjusted.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kireba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117199581,"sku":"NV-YOSH-SKD-05-GA270","price":568.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04829_062046ce-b280-49e4-a88e-8728d50c9c93.jpg?v=1770768432"},{"product_id":"new-vintage-yoshikane-270mm-gyuto-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 270mm Gyuto SKD Tsuchime D Ho\/Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117232349,"sku":"NV-YOSH-SKD-05-FA270","price":638.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04839_126e1405-ae03-4815-a726-2400abdbf5e8.jpg?v=1767736913"},{"product_id":"new-vintage-yoshikane-165mm-santoku-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 165mm Santoku SKD Tsuchime D Ho\/Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kireba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117297885,"sku":"NV-YOSH-SKD-05-CA180","price":418.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04820_baa0a984-1aec-4ff9-b4ac-6995b4975efe.jpg?v=1770768457"},{"product_id":"new-vintage-yoshikane-210mm-gyuto-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 210mm Gyuto SKD Tsuchime D Ho\/Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kireba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117330653,"sku":"NV-YOSH-SKD-05-FA210","price":468.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04811_c457728c-a61c-4444-aac5-cc8a9f495ec4.jpg?v=1767736915"},{"product_id":"new-vintage-yoshikane-150mm-petty-skd-tsuchime-d-ho-horn-handle","title":"New Old Stock Yoshikane 150mm Petty SKD Tsuchime D Ho\/Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kireba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117363421,"sku":"NV-YOSH-SKD-05-BA150","price":298.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04802_7314ec3b-af78-43e1-abee-52c0dcd1718f.jpg?v=1770768483"},{"product_id":"new-vintage-yoshikane-150mm-petty-skd-tsuchime-small-oval-ho-horn-handle","title":"New Old Stock Yoshikane 150mm Petty SKD Tsuchime Small Oval Ho\/Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old stainless clad SKD has the nicest looking tuschime hammer-marked finish in my opinion and the forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eSKD steel is a nearly stainless carbon steel with approx 11-12% chromium content (13% and the chromium is able to bond with itself forming a stain resistant film) it is sometimes referred to as 'semi stainless' as it rusts slowly and has low reactivity with flavors.\u003c\/p\u003e\n\u003cp\u003eHardened to 64 HRC, these knives hold a keen edge for a long time, owing to their excellent heat treatment and despite this hardness they have a good degree of toughness and are very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is 'semi-stainless' and has a certain degree of rust resistance, but as it is not completely stainless, it should be dried immediately after use. The core will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/p\u003e\n\u003cp\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117396189,"sku":"NV-YOSH-SKD-05S-BA150","price":275.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01903_830a8eaf-d611-4f97-afc3-9326b9762148.jpg?v=1770768485"},{"product_id":"new-vintage-yoshikane-180mm-santoku-sld-suminagashi-western-handle","title":"New Old Stock Yoshikane 180mm Santoku SLD Suminagashi Western Handle","description":"\u003cp\u003evOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition and are a throwback to older production. Yoshikane has not made western handles since approximately 2017 and vehemently claim they will not again. Yoshikane's old kurouchi finished damascus clad SLD with western handle handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf at Yoshikane.\u003c\/p\u003e\n\u003cp\u003eYoshikane SLD steel core with nickel and stainless suminagashi cladding. Western handle with pakka handle scales unused in original box HRC 64.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117560029,"sku":"NV-YOSH-SLD-01-CA180","price":825.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC01894_45fca9ad-faab-4b34-8450-160cf81a0b49.jpg?v=1770768486"},{"product_id":"new-vintage-yoshikane-270mm-wa-gyuto-sld-suminagashi-half-octagonal-enju-double-horn-handle","title":"New Old Stock Yoshikane 270mm Wa-Gyuto SLD Suminagashi Half-Octagonal Enju\/Double Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old kurouchi finished damascus clad SLD with double enju handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eYoshikane SLD steel core with nickel and stainless suminagashi cladding. Half octagonal enju wood handle with water buffalo horn ferrule and endcap unused in original box HRC 64.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117592797,"sku":"NV-YOSH-SLD-14-FA270","price":788.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04857_b76d4dec-cded-4c02-b08a-8bb07196c79e.jpg?v=1767736919"},{"product_id":"new-vintage-yoshikane-240mm-wa-kiritsuke-sld-suminagashi-half-octagonal-enju-double-horn-handle","title":"New Old Stock Yoshikane 240mm Wa-Kiritsuke SLD Suminagashi Half-Octagonal Enju\/Double Horn Handle","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old kurouchi finished damascus clad SLD with double enju handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane\u003c\/span\u003e\u003cspan\u003e SLD steel core with nickel and stainless suminagashi cladding. Half octagonal enju wood handle with water buffalo horn ferrule and endcap unused in original box HRC 64. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117625565,"sku":"NV-YOSH-SLD-14-FB240","price":728.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04866_1f3c7b2e-d7a1-4f2a-b68c-d6c74d79cd68.jpg?v=1770768514"},{"product_id":"new-vintage-yoshikane-240mm-wa-gyuto-sld-suminagashi-half-octagonal-enju-double-horn-handle","title":"New Old Stock Yoshikane 240mm Wa-Gyuto SLD Suminagashi Half-Octagonal Enju\/Double Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old kurouchi finished damascus clad SLD with double enju handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eYoshikane SLD steel core with nickel and stainless suminagashi cladding. Half octagonal enju wood handle with water buffalo horn ferrule and endcap unused in original box. HRC 64.\u003c\/p\u003e\n\u003cp\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243117658333,"sku":"NV-YOSH-SLD-14-FA240","price":718.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04848_52feeb79-d0a3-4604-b540-b881ab469e78.jpg?v=1767736922"},{"product_id":"yoshikane-330mm-sakimaru-takobiki-shirogami-1-ho-horn","title":"Yoshikane Hamono 330mm Sakimaru Takohiki Shirogami 1 Ho Horn","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Yoshikane hand forged iron clad shirogami 1 carbon steel 300mm sakimaru takobiki. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #1 carbon steel is an excellent low contaminate high carbon content steel, it is not used that often by Yoshikane so is somewhat rare. Shirogami is very responsive to sharpening stones, taking an extremely fine but biting edge and holding it very well. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is not stainless and will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSteel Type: Shirogami 1\u003cbr\u003eHandle Material: Yew Wood\u003cbr\u003eWeight: 301 grams\u003cbr\u003eHeight at Heel: 42 mm\u003cbr\u003eCutting Edge Length: 350 mm\u003cbr\u003eHRC: 64\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243217928413,"sku":"YOSH-330-SAKI-SHI1","price":768.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/1671064422020_ed794ca6-2382-4df1-8930-cff8da7adaa7.jpg?v=1770769745"},{"product_id":"yoshikane-300mm-yanagi-shirogami-1-ho-horn","title":"Yoshikane Hamono 300mm Yanagi Shirogami 1 Ho Horn","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Yoshikane hand forged iron clad shirogami 1 carbon steel 300mm yanagi. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShirogami #1 carbon steel is an excellent low contaminate high carbon content steel, it is not used that often by Yoshikane so is somewhat rare. Shirogami is very responsive to sharpening stones, taking an extremely fine but biting edge and holding it very well. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is not stainless and will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSteel Type: Stainless Clad Shirogami 2\u003cbr\u003eHandle Material: Ho wood\u003cbr\u003eWeight: 210 grams\u003cbr\u003eHeight at Heel: 39 mm\u003cbr\u003eCutting Edge Length: 300mm\u003cbr\u003eHRC: 64\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243217961181,"sku":"YOSH-300-YAN-SHI1","price":568.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/1671140945278_f3f6a078-5f2d-4485-b98e-2665be54c941.jpg?v=1770769748"},{"product_id":"yoshikane-kiridashi-shirogami-1-suminagashi","title":"Yoshikane Kiridashi Shirogami 1 Suminagashi","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e Yoshikane's hand forged suminagashi damascus clad with shirogami 1 carbon steel hagane cutting edge. Yoshikane kiridashi are truly works of art and come around very seldomly, we are very happy to offer these.\u003c\/p\u003e\n\u003cp\u003e Shirogami 1 carbon steel is an excellent low contaminate high carbon content steel, it is not used that often by Yoshikane so is somewhat rare. Shirogami is very responsive to sharpening stones, taking an extremely fine but biting edge and holding it very well. It is however a reactive carbon steel having only a tiny bit of silica in addition to carbon as it's alloy additives, there is no chromium or other alloy to slow down rusting. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eH\u003c\/span\u003e\u003cspan\u003eardened to 64 HRC, these knives hold a keen edge for a long time, owing to thier excellent heat treatment and despite this hardness they have a good degree of toughness and are very very easy to sharpen. Being ground with a wide, kiriba primary bevel, they also allow for easy thinning down the road, especially as Yoshikane kireba grinds are especially flat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is not stainless and will develop a patina with use, but any orange rust should be removed with a light abrasive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYoshikane is headed by Kazuomi Yamamoto the fourth generation to operate this family run forging and grinding operation in Sanjo, Niigata which  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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47243217993949,"sku":"YOSH-KIRI-SHI1","price":468.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/1671138167624_dc581d22-fc9f-42c8-8669-ee12c57e6a80.jpg?v=1770769750"},{"product_id":"new-vintage-yoshikane-180mm-wa-santoku-sld-suminagashi-half-octagonal-enju-double-horn-handle","title":"New Old Stock Yoshikane 180mm Wa-Santoku SLD Suminagashi Half-Octagonal Enju\/Double Horn Handle","description":"\u003cp\u003eOld stock from a collection purchased at Bernal Cutlery between 2013 and 2017 and are in unused condition with original handle and box and are a throwback to older production. Yoshikane's old kurouchi finished damascus clad SLD with double enju handle are excellent, the dark finished hira (face of the blade) is forged to shape with just a little bit of convexity and the kireba (main bevel) ground with just a hair of convexity. The forging and grinding was and remains top shelf.\u003c\/p\u003e\n\u003cp\u003eYoshikane SLD steel core with nickel and stainless suminagashi cladding. Half octagonal enju wood handle with water buffalo horn ferrule and endcap unused in original box HRC 64.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eYoshikane's hand-forged and excellently heat-treated SLD series bring out some of the best performance from this steel: great cutting feel, good sharpen-ability, and excellent edge life. SLD ranges from 12-13% chromium content, right on the stainless \/ non-stainless boundary. It has excellent toughness, hardened to 64 HRC, and can be ground very thin without becoming chippy. In our opinion, these are some of the best nearly-stainless hand-forged knives. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability. Although these knives are nearly stainless, they should still dried after use to avoid rust.\u003c\/p\u003e\n\u003cp\u003eYoshikane 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.\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47381881454813,"sku":"NV-YOSH-SLD-14B-CA180","price":598.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/DSC04875_6382315b-617b-49ee-bd53-153742bd9d92.jpg?v=1770760744"},{"product_id":"2nd-hand-trade-in-yoshikane-165mm-santoku-skd-w-box","title":"Yoshikane 165mm Santoku SKD W","description":"\u003cp\u003eUsed Yoshikane 165mm santoku, edge has been thinned as it has been sharpened, geometry of edge is along the original shape, no abuse or heavy odors. With original box\u003c\/p\u003e\n\u003cp\u003e163mm cutting edge, 48mm wide at heel, 302mm overall 126.4 grams \u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47381900329181,"sku":"PRETRDN","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/image_45bd94a0-de0b-4f5f-9943-fb17aa823030.jpg?v=1770761097"},{"product_id":"trade-in-yoshikane-165mm-santoku-skd-hammermark","title":"Yoshikane 165mm Santoku SKD Hammermark","description":"\u003cp\u003eBarely used Yoshikane 165mm santoku in hammer marked stainless with SKD semi stainless core. Excellent edge formation and sharpenability, Yoshikane has become synonymous with this steel and they were grossly underpriced for years. An awesome knife here!\u003c\/p\u003e\n\u003cp\u003e166mm cutting edge, 49mm high at heel, 138.6 grams\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47381902131421,"sku":"PRETRDN","price":198.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/image_1513f85e-8ef9-4326-8d85-b5f72fe02f7b.jpg?v=1770761126"},{"product_id":"2nd-hand-trade-in-yoshikane-180mm-deba-v2-suminagashi-w-saya-box","title":"Yoshikane 180mm Deba V2 Suminagashi W Saya \u0026 Box","description":"\u003cp\u003eLarge 180mm deba with custom fit saya and original box made in Sanjo Niigata by Yoshikane. Cladding is a hand forged suminagashi with V2 carbon steel cutting edge. V2 steel is made by Takefu steel and is similar to shirogami 2 except for the addition of small amounts of chromium. \u003c\/p\u003e\n\u003cp\u003eNot many of these come around, Yoshikane’s forging and heat treatments are really excellent and their in house grinding is excellent as well. A great opportunity to own a top shelf Sanjo knife here...\u003c\/p\u003e\n\u003cp\u003e328.7 grams 188mm cutting edge 56mm at heel tapering from 8mm\u003c\/p\u003e","brand":"Vault","offers":[{"title":"Default Title","offer_id":47381907800285,"sku":"PRETRDN","price":455.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/files\/ABBC3D84-7979-4EEB-86C9-0F4B3568F3FE_430a80e1-7f38-4a9a-b79d-254a3ce0504c.jpg?v=1770761248"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0455\/3339\/7144\/collections\/BC-JAPAN-Yoshikane-4101_-_Edited_7221d100-b3f3-4522-badc-877ec1fdff57.jpg?v=1772222715","url":"https:\/\/bernalcutlery.com\/en-gb\/collections\/yoshikane-copy.oembed","provider":"Bernal Cutlery","version":"1.0","type":"link"}