Yoshikane Nashiji Shirogami kiritsuke 210mm EN

As you know, in Japan the style of knife making varies depending on the city or region where it is made. We can differentiate the Sakai, Echizen or Sanjo way among others. Yoshikane Hamono, based in the city of Sanjo, has over 100 years of history in knife making and is in its fourth generation of blacksmiths. They make incredible Japanese kitchen knives with great attention to detail. Typically, a blade with a thicker spine at the heel that tapers to the tip of the knife and a higher shinogi (part that marks the transition from the back of the blade to the main bevel) are some of the defining traits of Sanjo.

Brand: Yoshikane hamono
Blacksmith: Yamamoto
Finish: Nashiji (pear skin)
Steel: Shirogami 2 with stainless coating
Hardness: 62 +-1 HRC
Type: kiritsuke 210mm
Blade length: 21.3 cm
Blade height at the heel: 5.07 cm
Thickness at the heel: 2.9 mm
Thickness tip: 0.3 mm
Weight: 180 gr

One of our unique pieces, made from dyed and stabilized poplar burl, white stone spacer and pearly resin ferrule.

Yoshikane Hamono is known for working mainly with Shirogami #2 steel (Japanese white steel), for the creation of his blades. This steel offers us a razor cut with formidable sharpening ease, in addition the stainless steel coating allows us to enjoy the cutting sensation of this steel with reduced maintenance. The blade has a Nashiji finish, which translates to “pear skin”, for its velvet effect.