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Accueil | Japanese Kitchen Knives | Yoshikane Hamono 80mm Paring Shirogami 2 Nashiji Teak Handle

Yoshikane Hamono 80mm Paring Shirogami 2 Nashiji Teak Handle

$415.59
$415.59
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Made for Hatsukokoro by Yoshikane in Sanjo Niigata.

Yoshikane's hand forged shirogami 2 carbon steel core with stainless nashiji finished stainless cladding and octagonal teak handle with horn ferrule.

Shirogami #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. 

Hardened 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.

Despite 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.

Yoshikane 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.


Brand: Yoshikane for Hatsukokuro
Smith: Kazuomi Yamamoto
Producing Area: Sanjo Niigata, Japan
Profile: Petty
Size: 80mm
Steel Type: Shirogami 2 Carbon Steel Core with Stainless Nashiji
Handle: Octagonal Teak Handle with Horn Ferrule
Total Length: 211mm
Edge Length: 84mm
Handle to Tip Length: 96mm
Blade Height: 32mm
Thickness:2.8mm
Handle Length: 115mm
Weight: 144g
Hand Orientation: Ambidextrous
HRC: 64

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

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

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