• Yoshikane SKD Tsuchime Nakiri 165mm presented in blue gift box with fitted insert
  • Yoshikane SKD Tsuchime Nakiri 165mm with kuro-uchi finish and maker&
  • Tsuchime hammered finish detail on Yoshikane SKD Nakiri 165mm blade face
  • Yoshikane SKD Tsuchime Nakiri 165mm resting on hinoki cutting board showing full blade and handle profile
  • Yoshikane SKD Tsuchime Nakiri 165mm heel and choil detail on hinoki board showing kanji engraving and buffalo horn collar
  • Yoshikane SKD Tsuchime Nakiri 165mm handle close-up on hinoki board showing burnt chestnut wood and buffalo horn collar
  • Yoshikane SKD Tsuchime Nakiri 165mm blade tip viewed straight down the cutting edge showing ultra-thin profile
  • Yoshikane SKD Tsuchime Nakiri 165mm end view of dark burnt chestnut octagonal handle showing wood grain detail
  • Yoshikane SKD Tsuchime gyuto, santoku and nakiri laid out together on navy cloth showing full knife range
  • Yoshikane SKD Nakiri 165mm octagonal wa handle in dark wood with black collar
  • Yoshikane SKD Nakiri 165mm Japanese nakiri knife in hand showing full blade height and profile
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Yoshikane SKD Tsuchime Nakiri 165mm

Yoshikane

Classic tsuchime hammered surface, Exceedingly high quality SKD steel, ergonomic & aesthetic burnt chestnut handle. A shop favorite. Highly recommended.

$393.00
$393.00
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Yoshikane SKD Tsuchime Nakiri 165mm presented in blue gift box with fitted insert
Yoshikane SKD Tsuchime Nakiri 165mm with kuro-uchi finish and maker&
Tsuchime hammered finish detail on Yoshikane SKD Nakiri 165mm blade face
Yoshikane SKD Tsuchime Nakiri 165mm resting on hinoki cutting board showing full blade and handle profile
Yoshikane SKD Tsuchime Nakiri 165mm heel and choil detail on hinoki board showing kanji engraving and buffalo horn collar
Yoshikane SKD Tsuchime Nakiri 165mm handle close-up on hinoki board showing burnt chestnut wood and buffalo horn collar
Yoshikane SKD Tsuchime Nakiri 165mm blade tip viewed straight down the cutting edge showing ultra-thin profile
Yoshikane SKD Tsuchime Nakiri 165mm end view of dark burnt chestnut octagonal handle showing wood grain detail
Yoshikane SKD Tsuchime gyuto, santoku and nakiri laid out together on navy cloth showing full knife range
Yoshikane SKD Nakiri 165mm octagonal wa handle in dark wood with black collar
Yoshikane SKD Nakiri 165mm Japanese nakiri knife in hand showing full blade height and profile

Yoshikane SKD Tsuchime Nakiri 165mm

Product information

Description

SKD is an exotic tool steel that is high-carbon and semi-stainless, with a slow developing patina. SKD is easy to sharpen and takes a very, very sharp edge. Due to its toughness, the edge retention of this steel is incredible too. Yoshikane’s SKD is a top ranking series both with performance and fit and finish. 

Tsuchime is the hammered, dimpled surface of the upper portion of the knife. This is a traditional Japanese metalworking technique that is both functional and aesthetic. The hammered surface is said to prevent food from sticking and improve cutting performance. 

Nakiri is a traditional Japanese knife for cutting vegetables. The tall, flat and rectangular blade is typically quite thin behind the edge, making it ideal for precise work. Nakiris are thinner and more delicate than a clever, which is often thicker and used for chopping dense ingredients.  

Details

  • Brand: Yoshikane
  • Type: Nakiri
  • Blade material: SKD, Stainless Steel Cladding
  • Handle: Burnt Chestnut, Buffalo Horn Ferrule
  • Blade Length: 165mm
  • Handle Length: about 125mm
  • Overall Length: about 315mm
  • Thickness of Spine: about 4mm
  • Height: about 53mm
  • Weight: about 187g
  • Bevel: Double
  • Hand Orientation: 50/50
  • Made in Sanjo, Niigata Japan

General knife care and use

  • Hand wash with mild soap and warm water soon after use.
  • Dry the blade and handle completely with a towel.
  • Never use a dishwasher, soak the knife or leave it in the sink.
  • Cut on wood or soft rubber boards. Avoid glass, stone and ceramic.
  • Use the spine, not the edge, to scrape food off the board.
  • Avoid bones, frozen food, twisting and prying. Hard Japanese steel can chip.
  • Store dry in a sheath, a knife block or on a magnetic strip, not loose in a drawer.
  • Sharpen on whetstones when the edge dulls. Avoid pull-through sharpeners.
  • Realign the edge between sharpenings with a leather strop or ceramic honing rod, which greatly extends how long the edge stays sharp.

Carbon steel

  • Different carbon steels react to moisture in different ways, so make a habit of keeping the blade clean and dry whenever you can.
  • Wipe the blade during use, especially after onions, citrus, tomatoes or fish.
  • Remove any rust spots promptly with a rust eraser, and wipe the blade with a drop of food-safe oil before long storage.

Wood knife handles

  • Wood handles keep a secure grip even when wet.
  • Use soap sparingly and avoid harsh detergents and bleach, which strip the wood's natural oils and can dry out the handle.

Knife details

  • knife profile - Nakiri

    The nakiri is a traditional Japanese knife with a straight, flat edge and a squared-off tip, made for chopping vegetables. The flat profile meets the board along its full length for a clean push cut with no rocking, and the tall blade gives knuckle clearance.

  • knife steel - SKD

    SKD is a Japanese tool steel with high carbon and about 12% chromium, which makes it semi-stainless. Typically heat treated to 60-62 HRC, it can be sharpened to a blistering sharp edge, with excellent edge retention. It resists rust better than carbon steel but can still rust if left wet, so it should be dried after use.

  • knife finish - Tsuchime

    Tsuchime means "hammered," a finish of small overlapping dimples across the blade face that traces back to hand-forging marks. The dimples create tiny air pockets between blade and food, which helps slices release instead of sticking. Each blade gets a distinctive, traditional look.

KNIFE BRAND

Yoshikane

Yoshikane Hamono is a family-run knife workshop in Sanjo, Niigata, founded in 1919 and now in its fourth generation. Sanjo is a well-known Japanese metalworking town, and the workshop makes hand-forged, hand-sharpened kitchen knives, mostly from SKD and White #2 steel. Its knives are known for their sharp, long-lasting edges and their distinctive nashiji finish.