Yoshikane Hamono is a company in its 4th generation of operation from Sanjo city with over a century of history. The current blacksmith is Kazuomi Yamamoto, who learned the trade from his uncle Tsuneo Yoshida (3rd generation). Mr. Yamamoto is regarded widely as one of the best in his trade thanks to his mastery over several domains of knife-making, an exceedingly rare trait. His wealth of steel knowledge has allowed him to expertly forge both carbon and stainless steels, creating rarities such as a Honyaki blade from SG2 steel. Furthermore, his sharpening/blade-shaping prowess rivals or exceeds that of many Sakai sharpeners/blade-shapers despite him primarily being known as a blacksmith. Cutting with the Yoshikane blade is certainly an experience that will put a smile to the faces of amateur and seasoned cooks. Similar to the Konosuke Sanjo line, the Yoshikane SKD has a razor-thin edge boasting elite cutting prowess comparable to using a laser in the kitchen. This power does come with the responsibility of gentle technique and a soft hand, as the thin edge can chip easily if not used with utmost respect and care. If you are somebody with a history of mistreating knives and being rough with your tools, we do not recommend the Yoshikane SKD for you. It will chip, as this is not a “workhorse” blade with a robust edge thickness. Constructed from SKD12/A2 semi-stainless steel, these blades are easy to sharpen and sport excellent edge retention with a toothy quality; just keep the edge dry and clean often to avoid rust spots. The generous spine thickness throughout the blade offers excellent blade control with minimum warping even when cutting through tall and dense ingredients like celeriac. Simply put, the Yoshikane SKD line is a shining example of what happens when rustic beauty is harmonically balanced with performance. A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility. Brand: Yoshikane 吉兼 Blacksmith: Yoshikane Blacksmith 吉金刃物製作所 Producing Area: Sanjo-Niigata/ Japan Profile: Gyuto Size: 210mm Steel Type: Semi Stainless Steel Steel: SKD-12 (A2), Soft Stainless Clad Handle: Teak & Buffalo Horn Ferrule Octagonal Total Length: 358mm Edge Length: 212mm Handle to Tip Length: 225mm Blade Height: 45.4mm Thickness: 4.3mm Handle Length: 133mm Weight: 156g Hand Orientation: Ambidextrous Hardness: 62-63HRC
