Yoshikane Hamono is a relatively small workshop located in Sanjo, Niigata. With over 100 years of experience, this small company has really made a name for itself, making some well beyond the ordinary good knives. With Kazuomi Yamamoto at the helm of the workshop, they make some of the absolute best cutting knives in the game
The knife here is made of three layers of steel with a core of SKD11. It is thus a fairly hard blade with high potential for sharpness, and is a semi-stainless alloy. This means that the egg can get a little patina, but has difficulty rusting. The 2 outer layers are stainless.
The handle is octagonal and made of walnut and buffalo horn and buffalo horn ferrule
| Brand/series |
Yoshikane Hamono (Sanjo, Japan)
|
|
Type |
chef's knife |
|
Forging and steel
|
SKD / stainless steel |
|
Grinding
|
50/50 |
|
Handle type
|
Japanese WA-Handle - Walnut with buffalo horn |
|
Stainless steel
|
SEMI |
|
Hardness
|
64/65 |
The knife, like all other good Japanese knives, cannot be machine washed , and as the blade is not completely stainless, we recommend that you pay close attention to rinsing and drying the blade very quickly after you have cut with it, otherwise it will start to oxidize.
