Don't forget these...
There is the Sakai way of crafting Japanese kitchen knives, and then there is the Sanjo way of crafting Japanese kitchen knives. Yoshikane Hamono, out of Sanjo city, has over 100 years of knife making history and is on their fourth generation of blacksmiths. Making incredible Japanese kitchen knives with a particular attention to detail. Typically, a thicker spine at heel which tapers to the knife tip and a higher shinogi are some of the Sanjo defining traits.
SKD is a semi stainless steel. Meaning it won't rust right away if you cut a lemon and walk away for a quick washroom break, but anything longer and you'll definitely get patina formation and even rust. In the hands of the skilled craftsmen of Yoshikane Hamono, SKD is capable of great edge retention and ease of edge maintenance. A steel you don't see too often in Japanese kitchen knives, so if you're after 'catching them all', this is a great one to add to your collection.
Your classic cow sword (gyuto) length at 210mm, with a kiritsuke tip to give you more scoring potential. It not only adds versatility, but looks really cool too. Don’t be afraid to tell your friends you got the k-tip version for that coolness factor, they'll agree too!
Given this knife comes with no handle, why not choose one of our customs here!
Brand: Yoshikane Hamono
Location: Sanjo City, Japan
Core steel: SKD 12 Semi Stainless Steel
Construction: San Mai, Hammer Forged
Blade Length: 215mm
Spine: 3.7mm at base
Blade height: 51mm