Yoshikane "Shoshin" Shirogami #2 Nashiji 165mm Bunka
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This "Shoshin" series Bunka is a special custom ordered knife from Yoshikane Hamono. Handcrafted by master Kazuomi Yamamoto using Shirogami #2 steel, clad in stainless steel and heat-treated to 62 HRC. The blade has an aesthetically pleasing Nashiji finish on the jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. A beautiful knife with superior sharpness retention, superb cutting smoothness while maintaining sharpness ease and pleasure.
- Origin (Made in): Sanjo City, Niigata Prefecture, Japan
- Brand: Yoshikane Hamono
- Craftsman: Kazuomi Yamamoto
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 50mm
- Spine Thickness
- Above heel: 3.7mm
- Middle: 2.2mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 132mm
- Overall Length: 317mm
- Weight: 143g (5.04oz)
- Hand Chiseled Mark: In Japanese Kanji "Shoshin" (初心)
About Yoshikane Hamono 吉金刃物
With 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Kazuomi Yamamoto is so far my favorite craftsman. The knife if beautifully finished, insanely sharp and has a very nice profile for push cutting. Bunka's have become my preferred chef knife as it blends the height in the heel for a comfortable pinch grip while having a flatter kiritsuke style profile for fine work. If Yamamoto san makes a Deba, I'd buy it! Hint hint.