Hatsukokoro | SKU: HT-YOSHIW2-HS150-EB

Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm Ebony Handle

Name: Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm Ebony Handle
Brand: Hatsukokoro
SKU: HT-YOSHIW2-HS150-EB
Price: 539.95 AUD
Availability: InStock

$539.95

Pickup available at Crows Nest

Usually ready in 24 hours

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	Hatsukokoro By Yoshikane SKD Nashiji
	Honesuki / Boning, Garasuki
	Double Bevel
Weight	135 g \| 4.8 oz
Edge Length	157 mm \| 6 3/16″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	4.0 mm \| 5/32″
Width @ Mid	2.6 mm \| 7/64″
Width @ 1cm from Tip	1.9 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 boutique knife maker based in Sanjo, Niigata. Founded in 1919 (大正8年)，it is one of the most established top quality kitchen knife manufacturers in the region. Many new generation blacksmith in Sanjo took has apprenticeship experience at this knife workshop.

Headmaster Yamamoto-san believes, “while many things change rapidly nowadays, there are ideas and believes that never change. Everyday I make sure the meaning of these words are forged into knife making”. And indeed because of this firm believe, this workshop produces some of the highest quality kitchen knives with superb fit and finish. The workshop is also very famous for its heat treatment of White 2 and the use of semi-stainless SKD steel.

“Top performance Japanese kitchen knives from Sanjo, Niigata, renowned for exceptional grind quality and masterful heat treatment of White #2 and SKD semi-stainless steels.”

Est. 1919 | 大正8年

Known for Ultra thin Sanjo grinds, master of Sanjo blacksmith.

Website yoshikanehamono.com Read more about Yoshikane Hamono

Profile

Honesuki

Boning, Garasuki

The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.

Compare with

SKD

—

5.0% 3.8% 2.5% 1.3% 0

1.0%

5.0%

0.35%

1.0%

0.7%

0.4%

0.03%

0.25%

0.5%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur Cu — Copper Ni — Nickel

Hardness 62–64 HRC

555759616365+

Steel

SKD

Manufacturer
- Hitachi Special Steel, Japan
Nature Semi-stainless
Hardness62–64 HRC

SKD short for SKD12 also known as A2 tool steel, with about 1% of Carbon content, and only 4.5% of Chromium. It can be treated to about 63 to 64.

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. As a result it is very popular amongst professional chefs.

Yoshikane is the noteable compnay that loves the SKD.

Construction

Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

Finish

Nashiji

The "nashiji finish" on Japanese kitchen knives refers to a unique, textured surface finish that resembles the skin of an Asian pear, which is known as "nashi" in Japanese. This finish is achieved through a specific hammering and polishing technique, giving the knife blade a distinct, matte appearance with a slightly uneven, tactile surface. Beyond its aesthetic appeal, the nashiji finish also provides practical benefits. It helps to reduce food sticking to the blade by creating tiny air pockets between the food and the steel. This finish is commonly found on traditional Japanese knives, such as santokus and nakiris, and is highly valued for both its functional and visual characteristics, enhancing the overall culinary experience.

Handle

Handle Specs

Profile Octagonal WA
Material
- Ebony

This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm Ebony Handle