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YOSHIKANE HAMONO Original Special Steel Nakiri 165mm Keyaki Half-Round Handle
About engraving
If you wish to have your name engraved, we cannot accept requests for specific dates and times.
We will engrave the text as you enter it.
If you would like to translate in Japanese, please add an order note at the cart page.
Please read about engraving at the bottom of the page.
Product Features
YOSHIKANE HAMONO, carrying on the Sanjo blacksmithing tradition
YOSHIKANE HAMONO is a cutlery maker founded in 1919 (Taisho 8) by its first-generation founder Kinkichi Yoshida in Sanjo City, Niigata Prefecture.
Today, the fourth-generation Kazuomi Yamamoto carries on the Sanjo blacksmithing techniques that have continued since ancient times, crafting each knife one by one while cherishing traditional methods.
Another distinctive feature is that everything from forging to edge-setting and finishing is carried out in-house.
Universal knife used in Japan since ancient times.
A long-standing Japanese knife also known as a vegetable knife. The blade is long and parallel to the board. Like the Santoku, the most common cutting action is to lift the knife up and down, but the blade is not rounded. It can be used as a main knife instead of the Santoku or chef's knife.
YOSHIKANE's Original Special Steel with Excellent Wear Resistance
This knife uses YOSHIKANE's original special steel, which has properties similar to SKD11.
Its high carbon content provides excellent wear resistance, helping the blade maintain its sharpness for longer. This durability also allows the blade to be finished thinner while maintaining its strength.
The nashiji (pear-skin) texture on the surface makes use of the oxide layer formed during forging. A final blasting process gives the blade its distinctive appearance.
Four Key Features
In-House Production
Creating a single knife involves many meticulous steps by hand. While preserving traditional Sanjo blacksmithing techniques, Yoshikane Hamono handles every step in-house—from forging and shaping to heat treatment, finishing, engraving, and boxing. That is why each knife has its own unique character, creating a blade that feels right at home in your hand.
Smooth cutting feel (Blade edge & Hira geometry)
Tapering delicately toward the tip, the sharp blade offers precision reminiscent of a traditional single-bevel knife. Just above the shinogi line, the flat area (hira) features a subtle hollow ground (hi), an exquisite shape that ensures an effortless glide and smooth food release. Masterfully hand-straightened, the core remains rock-solid despite its thinness, giving you absolute confidence with every cut. The unique 'clean release' of Yoshikane Hamono knives is born from the accumulation of such meticulous craftsmanship.
Keyaki Handle
Keyaki, a wood that has been a part of Japanese life for a long time, is used in tools that endure strong forces, such as the bodies of wadaiko drums and wooden mortars for rice pounding. It is durable, resilient, and resistant to cracking. The charm of keyaki lies in its toughness combined with flexibility. Over time, it becomes familiar to the hand and deepens in color and luster. Its strength and beauty make it a suitable material for knife handles.
Semi-Round Handle Shape
The handle features an ergonomic semi-round shape designed to feel natural in your hand. The top of the handle keeps a squared edge for a firm palm grip, while the rounded bottom rests softly against your fingers for a comfortable fit. Although Keyaki is a tough hardwood, Kaneko Sogyo’s meticulous hand-finishing gives it a surprisingly warm, soft feel—a testament to their dedicated craftsmanship.
Craftsman
YOSHIKANE HAMONO
Kazutomi Yamamoto of Yoshikane Hamono deeply values traditional blacksmithing while actively embracing new methods. In Sanjo, it is standard practice for a blacksmith workshop to handle everything in-house, from forging to final sharpening. This integrated approach ensures that both blade precision and finish remain consistently exceptional. Yoshikane Hamono knives embody this powerful 'strength of integrated craftsmanship'.
KANEKO SOUGYOU
KANEKO SOUGYOU is based in Sanjo, Niigata Prefecture. After being machined, the corners are carefully rounded, and each piece is polished by hand. "Since the blade has a sharp metallic impression, I want the handle, which is the part that directly touches the hand, to emphasize softness and comfort," they say. True to their words, the gentleness felt upon touch carries a delicate sensibility.
Spec
Details
Specification
- Size
- Total Length 310mm ／ Blade length 165mm
- Weight
- 178g
*The weight of knives can slightly vary. - Knife bevel
- Double bevel
- Dominant hand
- Ambidextrous
- Manufacturing process
- Forged
- Blade structure
- Three-layer (San-mai) construction
- Blacksmith
- YOSHIKANE HAMONO
- Sharpener
- YOSHIKANE HAMONO
- Materials
- Blade material=Carbon steel(Original Special Steel), Handle material=Zelkova wood
Precaution
- Carbon is susceptible to water and rusts very easily. Please wipe off any moisture with a cloth after each use during cooking.
- Please read the enclosed instruction manual before use.
About the quality of the product
- This knife has a very thin blade finish.
- Please be careful as the blade tip may chip easily if twisted while cutting.
- For hard ingredients like frozen foods or pumpkin, please soften them before cutting.
Engraving
A nice touch just for you.
Kamasa Shoten will inscribe your knives with your name.
- Please see below for the naming style of these knives.
- Delivery date and time cannot be specified.
- We will ship 1 week to 10 days after the order date.
- We will inscribe the text and language as you enter it.
- For written English, we recommend capital letters at the beginning.
- Engraving on blade(A or C)
Japanese and katakana / Alphabetical (written) notationWithin 10 / 20 characters or less -
FAQ
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Most of the chipping can be repaired by re-sharpening the blade. We offer a fee-based knife sharpening service. If you have any questions, please feel free to ask us using the inquiry form. Blades can chip by cutting hard ingredients such as bones, seeds or frozen food, dropping and mishandling, or stabbing into hard cutting boards.
All knives we handle can be repaired with the exception of knives that are severely damaged. Repairing chipping and removing rust will restore sharpness and allow you to use your knives for a longer period of time. We also offer a fee-based knife sharpening service.
Please note we may not be able to repair knives with unknown blade materials, such as knives purchased at other stores.
