Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance. None of our sayas fit this knife.Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 7.4 oz (212 g)
Edge Length: 243 mm
Total Length: 399 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 50.1 mm
Photos by Gustavo Bermudez
We do not have a saya that fits this knife
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance. None of our sayas fit this knife.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic cutterPosted By: Miles
23 people found this review helpful
The Yoshikane SKD is one of my favorite knives that i own. The performance is something that you have to try to believe.
Performance- it's a sports car. it can effortlessly handle whatever you throw at it. The grind is so thin behind the edge it will glide through firm product and definitively separate soft. It's quite thick out the handle, but has a great taper around 2mm in the middle. the tip is very thin and the heel has some girth. Awesome for push/pull and chopping cutting style with a very flat profile not ideal for rocking. Good food separation this knife can process product as fast as you throw at it.
The fit and finish is top notch. Smoothed out spine, comfortable choil, beautiful blade road- a premium product. Feels substantial in hand this is no feather weight.
The steel on this sharpens like a carbon steel and can get prickly sharp with ease. Since it's semi-stainless you have some forgiveness with acidic ingredients, but will gray/slow patina. Out of the box the edge is crazy thin (and sharp), so if you're tough on your knives it might be a good idea to put a microbevel on it.
You could get a Yoshikane SKD and be done or be like me and measure how other knives compare to it.
23 people found this review helpful
The Yoshikane SKD is one of my favorite knives that i own. The performance is something that you have to try to believe.
Performance- it's a sports car. it can effortlessly handle whatever you throw at it. The grind is so thin behind the edge it will glide through firm product and definitively separate soft. It's quite thick out the handle, but has a great taper around 2mm in the middle. the tip is very thin and the heel has some girth. Awesome for push/pull and chopping cutting style with a very flat profile not ideal for rocking. Good food separation this knife can process product as fast as you throw at it.
The fit and finish is top notch. Smoothed out spine, comfortable choil, beautiful blade road- a premium product. Feels substantial in hand this is no feather weight.
The steel on this sharpens like a carbon steel and can get prickly sharp with ease. Since it's semi-stainless you have some forgiveness with acidic ingredients, but will gray/slow patina. Out of the box the edge is crazy thin (and sharp), so if you're tough on your knives it might be a good idea to put a microbevel on it.
You could get a Yoshikane SKD and be done or be like me and measure how other knives compare to it.
