Hatsukokoro X Yoshikane SKD Nashiji Kiritsuke Gyuto 210mm

Yoshikane Knives – Tradition and Craft from Sanjo, Japan

Yoshikane Hamono is a highly respected knife maker from Sanjo City in Niigata, Japan—a region famous for its blacksmithing traditions. Founded in 1919, the workshop is now led by fourth-generation blacksmith Kazuomi Yamamoto, who continues the legacy of hand-forging high-quality kitchen knives.

These knives are known for their excellent craftsmanship, thin blade geometry, and exceptional cutting performance. Yoshikane uses premium steels like White #2 (Shirogami) for those who prefer a super sharp, easy-to-sharpen carbon steel, and SKD12, a semi-stainless steel that offers good edge retention with better rust resistance than pure carbon steels.

In terms of design, Yoshikane knives often feature a slightly flatter edge profile, making them great for push and pull cutting. Many of their knives also come with beautiful and functional finishes like the rustic Kurouchi, the textured Nashiji, or the hammered Tsuchime, which helps reduce food sticking to the blade.

One signature trait of Yoshikane knives—and Sanjo-made knives in general—is the Sanjo-style spine taper. This refers to how the knife’s spine gradually becomes thinner from the heel to the tip, creating a gentle distal taper. The result is a knife that feels very balanced in hand, with a nimble, responsive tip that glides through food effortlessly. Unlike thicker knives that can feel bulky near the tip, this tapering gives Yoshikane knives a smooth, precise cutting feel—perfect for fine work as well as general prep.

In short, Yoshikane knives blend traditional craftsmanship with modern functionality, making them a solid choice for anyone who values quality and performance in the kitchen.

Knife Specs:

Brand: Hatsukokoro

Blacksmith : Kazuomi Yamamoto - Yoshikane Hamono

Knife Type: Kiritsuke Gyuto

Blade Construction: Sanmai

Grind: Double-edged Blade (50/50 Grind)

Hagane (Core Steel): SKD12 Semi Stainless Steel

Jigane (Cladding): Stainless Clad with Nashiji Finished

Hardness: 63-64 HRC

Blade Length (heel-to-tip): 210mm (8.2")

Blade Height (at heel): 51mm

Spine Thickness Above heel: 3.4mm

Spine Thickness at Tip : 0.4mm

Weight : 189g

Handle Shape: Full Ebony (Octagonal)

Care Instructions:

While SKD12 steel is more forgiving, it’s still important to dry the knife right after use because it might still rust as the Chromium content is still not as high as a stainless steel. For the SKD steel knives, it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.