Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - EbonyYoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - EbonyYoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - EbonyYoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - EbonyYoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - EbonyYoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
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Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony

£293.00
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Yoshikane (Hatsukokoro) SKD Nashiji Nakiri 165mm - Ebony
£293.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SKD Core, Stainless Nashiji Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Nakiri
Blade Material
SKD Core, Stainless Nashiji Clad
Handle Material
Mono Ebony Octagon
Bevel
Double Bevel
Edge Length
165mm
Overall Length
311mm
Spine Thickness Heel/Mid
3.3mm/2.2mm
Blade Height @ Heel
54mm
gWeight
202g

An In Depth Look

Blade Type
Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type
Steel Type Read

Japanese SKD steel is a high-carbon, semi stainless steel much like Aogami 2 in its performance and sharpening feel. It can take an extremely fine edge, has excellent edge retention and is a joy to use when crafted by experienced craftsmen. It will still patina lightly over time like other semi-stainless steels, without the added corrosion risk.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sanjo·Blacksmith

Yoshikane

Sanjo, Niigata
Yoshikane

The 4th generation of the Yoshikane forging line, working continuously from Sanjo since 1919.

Coordinates
37.7°N · 138.9°E
Signature
SKD and White #2 steel knives
Steels
Shirogami #2SKD-11
With a history spanning over 100 years, Yoshikane Hamono stands among Japan’s most revered knifemakers, a name synonymous with exceptional craftsmanship and understated refinement. Based in Sanjo, Niigata, their blades have earned global recognition for their performance, balance, and meticulous finish.

One of their most celebrated offerings is the SKD steel series, featuring a semi-stainless high-carbon core clad in stainless steel. The blades showcase a distinctive wide-bevel grind with a shallow hammer texture that sits stylistically between nashiji and kurouchi finishes. Paired with traditional burnt chestnut handles, each knife reflects Yoshikane’s dedication to consistency, craftsmanship, and timeless design.

Built for serious cooks who value cutting performance as much as aesthetic harmony, Yoshikane knives represent the finest of Japan’s blacksmithing legacy.
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