Specifications

• Maker: Yoshikane Hamono

• Origin: Sanjo, Niigata, Japan

• Steel: SKD semi-stainless

• Hardness: 64 HRC

• Blade length: 210mm

• Overall length: 350mm

• Blade height at heel: 45mm

• Spine thickness at midpoint: 2.2mm

• Weight: Approximately 162g

• Finish: Nashiji

• Edge: Double bevel

• Handle: Octagonal chestnut
  

Traditional Craftsmanship

Handcrafted in Sanjo, Japan, this Yoshikane gyuto brings together more than a century of knife-making heritage and an understated, purposeful design. Established in 1919, Yoshikane Hamono continues its craft under fourth-generation artisan Kazuomi Yamamoto.

The 210mm blade is a versatile size for everyday preparation, from slicing meat to chopping vegetables and finely cutting herbs.

SKD Semi-Stainless Steel

At the heart of the blade is SKD semi-stainless steel, hardened to approximately 64 HRC. It supports a fine, keen edge with excellent edge retention, making it an appealing choice for cooks who value lasting cutting performance.

SKD offers greater stain resistance than traditional carbon steel, while retaining some reactivity. It should still be washed and dried promptly after use.

Nashiji Finish & Chestnut Handle

The textured nashiji finish gives the blade a quiet, distinctive character. Its name translates as “pear skin”, describing the softly speckled surface.

An octagonal chestnut handle completes the knife, adding natural warmth and a traditional Japanese feel. Variations in the finish and wood grain give each handmade piece its own character.

Care

Hand wash and dry thoroughly after use. Avoid dishwashers, soaking, frozen food and bones. Maintain the edge with whetstones and use a suitable wooden or plastic cutting board.