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Yoshikane Hamono 210mm Gyuto SKD Nashiji Teak Handle

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$388.00
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Made for Hatsukokoro by Yoshikane in Sanjo Niigata.

Yoshikane's hand forged SKD semi-stainless core with nashiji finished stainless cladding and octagonal teak handle with horn ferrule.

SKD 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.

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 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.

The 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.

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: Gyuto
Size: 210mm
Steel Type: Stainless Clad Semi Stainless
Steel: SKD
Handle: Teak and Horn
Total Length:
Handle Length:
Handle to Tip Length:
Blade Height: 48mm
Edge Length: 212mm
Thickness:
Weight: 163g
Hand Orientation: Ambidextrous
HRC: 64

This is a semi-stainless steel knife. The blade has higher corrosion and stain resistance than carbon steel knives but will slowly oxidize with use over time. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.



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

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

Yoshikane Hamono 210mm Gyuto SKD...

Regular Price
$388.00
Sale Price
$388.00
Regular Price
Sold Out
Unit Price
per 
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