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Hatsukokoro | SKU: HT-YOSHISKD-NA165-EB

Yoshikane SKD Nashiji Nakiri 165mm Stainless Clad Ebony Handle

Name: Yoshikane SKD Nashiji Nakiri 165mm Stainless Clad Ebony Handle
Brand: Hatsukokoro
SKU: HT-YOSHISKD-NA165-EB
Price: 448.00 AUD
Availability: InStock

$448.00

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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 SKD Nashiji
Profile	Nakiri / Japanese vegetable knife
Bevel Type	Double Bevel
Weight	187 g \| 6.6 oz
Edge Length	170 mm \| 6 11/16″
Heel Height	53 mm \| 2 3/32″
Width @ Heel	4.1 mm \| 5/32″
Width @ Mid	2.5 mm \| 3/32″
Width @ 1cm from Tip	2.0 mm \| 5/64″
Steel	SKD \| Semi-stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 64
Surface Finish	Nashiji
Handle	Octagonal Ebony
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.

The Yoshikane SKD Nashji line is probably one of the best cutting offerings from the entire K&S offerings. I often use this knife in the store to demonstrate "how a knife should cut". The primary bevels are done in a convex grind which splits food and reduces sticking, and the low chromium content of the SKD steel provides the ability to get an extremely fine and bitey edge, these two features works together with the tapered Sanjo profile results the ultimate Kireaji-the "Cutting Taste" of this line. Landing the edge on the skin of a potato and use two fingers to pull the handle backwards, these blades won't hesitate much when dropping through the entire potato.

For those not familiar with SKD, it is SKD12 also known as A2 tool steel, with about 1% of Carbon content, and only 4.5% of Chromium. Heat treated perfectly by Yoshikane to HRC 63, the SKD very much behaves like carbon steel in terms of taking a very keen edge, the food release and also super easy to sharpen; yet without the need of high maintenance.

With a rustic Nashiji finish coupled with a highly praised Sanjo region F&F, this knife has a very nice profile, large sweet spot, and feels very nimble in hand. SKD Semi-stainless core with stainless cladding ensure the highest cutting performance yet the stainless cladding means you will have little worry about the rust.

Pros	Cons
Excellent performance Thin behind the edge Great OOTB	Semi-stainless can 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.
Semi-stainless steel won't rust easily but may still patina

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.

SKD

SKD合金工具鋼

Semi-stainless · Hitachi Metals (now Proterial)

Hitachi semi-stainless, 1% carbon, 5% chromium, 62–64 HRC. Keen edge, easy to sharpen.

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 Ebony

Octagonal WA

Dense, dark ebony in the eight-sided wa shape. The flats give a sure grip for either hand.

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.

What is SKD steel used for in Japanese knives?

SKD steel is a high-carbon, mid-chromium tool steel used in Japanese knives to deliver carbon-steel-like edge sharpness and ease of sharpening without the high maintenance requirements of traditional carbon steel.

This steel contains 1.0% carbon and 5.0% chromium, allowing it to be hardened to an HRC of 62–64 while maintaining a balance between edge retention and corrosion resistance. At K&S, it is available through the Hatsukokoro x Yoshikane collaboration, with options such as the SKD Nashiji Honesuki 150mm, the SKD Nashiji Gyuto 240mm, and the SKD Nashiji Sujihiki 270mm. These knives are best suited for professional chefs or serious home cooks who want a keen edge and simple sharpening process but prefer not to deal with the rusting issues common to pure carbon steels.

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 18 July 2026

Yoshikane SKD Nashiji Nakiri 165mm Stainless Clad Ebony Handle

Availability

Detailed Specifications

Yoshikane Hamono

Knife details

Nakiri

SKD

Sanmai - Stainless Clad

Nashiji

Octagonal Ebony

Frequently asked questions

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