Yoshimune

Yoshimune comes from Kawamura Hocho Seisakusho in Sanjo, Niigata, a family smithy founded in 1916 and recorded as being in its third generation in 2020. These traditionally made knives have the distinctive Sanjo features described below.

• Longer and taller. Sanjo knives typically measure their edge length from tip to heel, and are generally quite tall (over 50mm), which is a preferred profile by many. 
• Classic burnt chestnut handle is another distinct Sanjo feature. 
• Thick spine at the heel, aggressive taper to the tip, compound with a very thin grind behind the edge, giving the knife excellent cutting performance with great food release. 
• Eased spine and choil, very comfortable to use. 

These days many knife enthusiasts swear by the Sanjo knives, yet because most of the Sanjo products are made by small scale, family run workshops that the craftsmen often have do everything from forging to grinding, their production is severely limited. We see most more popular brands always get sold out immediately, and the price is going up day-by-day. It is definitely rare to see a true Sanjo knife offered at this sort of price.