Yoshikane "Shoshin" SKD11 Nashiji Gyuto

This "Shoshin" series gyuto is a special custom ordered knife from Yoshikane Hamono. Yoshikane is known for its experience with SKD11 steel, a semi-stainless steel that can be treated to the hardness of 64 HRC, enabling amazing edge retention, while still maintaining easy-to-sharpen quality due to comparatively lower chromium content. Yoshikane's forging and grinding are top-notch as always, and the SKD11 steel enables superb thinness behind-the-edge, giving the knife excellent cutting performance. 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.

Spec:

• Origin (Made in): Sanjo City, Niigata Prefecture, Japan
• Craftsman: Kazuomi Yamamoto
• Brand: Yoshikane Hamono
• Knife Type: Gyuto
  
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SKD11 (Semi Stainless) 
• Jigane (Cladding): Stainless Steel
  
• Hardness: 64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Nashiji
• Kasumi Polish
• Blade Length: 210mm (8.3") / 240mm (9.4") / 270mm (10.6")
• Blade Height (at heel): 46mm / 49mm / 56mm
• Spine Thickness
• Above heel: 3.8mm / 4.1mm / 4.1mm
• Middle: 2.1mm / 2.3mm / 2.3mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge / Walnut / Ebony
• Kuchiwa: Black / White Buffalo Horn
  
• Length: 134mm / 143mm / 144mm
• Overall Length: 362mm / 400mm / 435mm
• Weight: 175g (6.17oz) / 197g (6.95oz) / 237g (8.36oz)
• Hand Chiseled Mark (Front): In Japanese Kanji "Shoshin" (初心)
• Engraved Mark (Back): In Japanese Kanji "High-speed Steel" (高速鋼)

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.

Care:

SKD11 Steel is a semi-stainless steel. With general use, the knife is unlikely to develop patina or rust. However, as the chromium content of SKD11 is comparatively lower than stainless steels, patina or rust may develop under certain conditions such as prolonged exposure to water. The cladding of the knife is fully stainless therefore if patina or rust is to develop at all, it will be localized on the exposed core steel near the cutting edge. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

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.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.