Founded in 1919, Yoshikane Hamono is located in Niigata Prefecture, a region with a rich history of metalworking and blacksmithing. The Tsubame-Sanjo region is particularly well regarded for manufacturing exceptionally high quality artisan kitchen knives and beautiful, highly functional cookware. Kazuomi Yamamoto, the fourth generation head of Yoshikane Hamono, is a shokunin or master artisan. The knives produced by this talented blacksmith are highly regarded for their fit & finish, edge retention, and wide bevels that are even and very thin behind the edge.
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.
