Yoshikane | SKU: YOSH_W2NA_NA165

Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm

Name: Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm
Brand: Yoshikane
SKU: YOSH_W2NA_NA165
Price: 399.95 AUD
Availability: OutOfStock

$399.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Hatsukokoro By Yoshikane White 2 Nashiji
Profile	Nakiri / Japanese vegetable knife
Bevel Type	Double Bevel
Weight	202 g \| 7.1 oz
Edge Length	166 mm \| 6 17/32″
Heel Height	515 mm \| 20 9/32″
Width @ Heel	3.9 mm \| 5/32″
Width @ Mid	2.2 mm \| 3/32″
Width @ 1cm from Tip	1.8 mm \| 5/64″
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 64
Surface Finish	Nashiji
Handle	Octagonal Teak Black Ferrule
Region	Sanjo
Best for	Pro chefs Students Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Hatsukokoro By Yoshikane White 2 Nashiji, previously known as the K&S Amekiri(雨切), just like this name of "Rain-Cutting", it was well known for extreme sharpness and smoothness when cutting through food, maybe space and time too. Now with its sister line SKD Nashiji, the og White 2 line is under the Hatsukokoro name, what doesn't change is the excellent fit and finish, great handling and the renowned sharpness out of the box.

The extreme sharpness of this line comes form two aspects: the steel and edge geometry. The core steel is White 2, a pure carbon steel without alloy content. The stainless steel gains rust resistance through chromium, but the chromium carbide formed during the heat treating have larger particle size, meaning it's hard to get a very refined edge like you could on a carbon steel. This choice of steel ensures the performance of the cutting edge of the knife. The forging and grinding done by Yoshikane is a tapered blade combined with a convex grind. The tapering allows the blade to be thinner at the front, and the convex bevel can reduces the sticking and rubbing, ensures very little resistance can be felt when cutting through a large portion of food. This convex grind is done so subtly it barely increase the thickness of the bevel, as the result, there are no noticeable wedging when cutting into potatoes.

There aren't much to say about the fit and finish. The Nashiji finish is shiny yet rustic-looking, choil and spine are not fully rounded but are highly polished to give your finger a gentle feeling, and the bevel, they receive a matt finish with a shiny cutting edge, so refined that there are barely any marks left from the polishing. With the stainless cladding, the carbon steel are mostly covered, making it much easier to look after these knives.

Although it seems to be a good amount of money to spend on a White 2 Steel knife at first glance, I still going to say this Yoshikane Nashiji line is overall a great bang for your bucks, especially if you are enthusiastic about the pure cutting performance of your knives.

Pros	Cons
Excellent performance Great for professionals Thin behind the edge	High budget Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Yoshikane Hamono

Traditional Sanjo Knife Maker.

Yoshikane is a knife maker in Sanjo, Niigata, founded in 1919 by the first generation, Kanekichi Yoshida, in the district of Shimotajima. More than a century later the company still works from Sanjo, and it has been incorporated as Yoshikane Hamono K.K. since 2022. Kazuomi Yamamoto (山本和臣) has held the name as the fourth generation since 2013.

In his greeting, Yamamoto writes that Sanjo is known nationwide as a hardware town, a standing that comes from the history of the smiths who made blades and carpentry tools and the hardware wholesalers who traded them, carrying the work from one region across the country. He says Yoshikane has carried on the old Sanjo smithing line through its century of work, making knives one by one by traditional methods, and its site says its craftsmen make each knife by hand. Yamamoto works under the motto Fueki Ryuko (不易流行), which he explains in his own way: amid the way things change at speed, some things stay firmly the same. He writes that in the knife making he puts his care into, he tests the deep meaning of those words every day.

The company's own history marks 1919 as the year it began making Japanese knives under a brand of its own and as OEM work for Sanjo hardware wholesalers; 1922, when the second generation took the name and the company added two further house brands; 1948, when the third generation began making double bevel knives; and 2002, when it moved to the Kaneko Shinden industrial estate and showed at Ambiente in Germany under the Yoshikane name, which began its export in earnest.

The Yoshikane knives we list are the Hatsukokoro x Yoshikane SKD Nashiji line in gyuto, K-tip gyuto, santoku, bunka, petty and sujihiki, along with a White 2 Nashiji sujihiki, and the Yoshikane White 2 Nashiji knives, some stainless clad and some under the Hatsukokoro name, in bunka, nakiri, petty and sujihiki.

“A Sanjo knife maker since 1919, now in its fourth generation.”

Est. 1919 | 大正8年

Known for Sanjo knives made one by one by hand, the company says

Website yoshikanehamono.com Read more about Yoshikane Hamono

Knife details

Profile

Nakiri

菜切

Japanese vegetable knife · Double bevel

Thin, wide vegetable knife with no point; Tojiro says its straight edge sits flat on the board.

White 2 / Shirogami #2

白二鋼

Carbon · Hitachi Metals (now Proterial)

Proterial carbon steel, 1.05 to 1.15% carbon, no chromium or tungsten; not stainless.

Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Finish

Nashiji

Pear-skin texture

A fine matte texture like the skin of a nashi pear. It may help food release.

Handle

Octagonal Teak Black Ferrule

Octagonal WA

Golden-brown teak, eight-sided, with a black buffalo horn ferrule. Teak resists moisture.

Frequently asked questions

Why won't my knife cut all the way through? The slices stay joined at the bottom.

Part of the edge never reaches the board, so the cut never finishes. At our counter we put it simply: there is not enough flat at the heel. A knife with a long curve is built for rock chopping, not for the Chinese or Eastern up-and-down chop.

A straight edge, like a nakiri's, meets the board along its whole length and finishes the cut. On any knife, a dip worn near the heel or a dull section can cause the same thing.

Nakiri or usuba: what is the difference?

The bevel. A Japanese dictionary describes the nakiri (菜切包丁) as shaped like an usuba but double-bevel and relatively easy to handle; the Sakai cutlery association describes the usuba (薄刃包丁) as an acute, wide knife for vegetables, in a square Kanto type and a kamagata Kansai type.

The names overlap, since another dictionary records the usuba as also called nakiri, so check the bevel rather than the name.

Shirogami 1 vs shirogami 2 — what is the difference?

Shirogami 1 (White 1) has a higher carbon content than Shirogami 2 (White 2), roughly 1.3% vs 1.1%.

White 2 (Shirogami #2) has about 1.1% carbon and, per Proterial, a hardening hardness of over 60 HRC; White 1 sits around 1.3% carbon. That 0.2% difference is the core spec gap. More carbon generally means you can push hardness higher and hold a keener edge, but it also makes the steel more brittle and less forgiving. White 2 trades a bit of that potential peak sharpness for slightly better toughness and ease of sharpening.

Shirogami 1 carries a certain prestige. Sukenari's Nobuo Hanaki once told me directly that they only use White 1 for their mizu-honyaki because it is the pure form of carbon steel, it carries that halo. Among traditional smiths, White 1 is still spoken of as the benchmark.

How old is Yoshikane?

Yoshikane's own company page dates the founding to Taisho 8, 1919, when Kanekichi Yoshida started the business in Shimotajima, Sanjo.

The same page records the fourth generation, Kazuomi Yamamoto, taking the name in 2013, and the company's incorporation as 株式会社吉金刃物 in 2022.

Is Yoshikane written 吉金 or 吉兼?

Both forms are correct, for two different things: the company writes its own name 吉金刃物, as the maker's site shows.

That page also records 吉兼 and 吉兼久 as the workshop's own brands, added in 1922.

Reviewed by K&S Staff · Last updated 31 July 2026

Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm

Availability

Detailed Specifications

Yoshikane Hamono

Knife details

Nakiri

White 2 / Shirogami #2

Sanmai - Stainless Clad

Nashiji

Octagonal Teak Black Ferrule

Frequently asked questions

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