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Yoshikane  |  SKU: YOSH_SKNA_SJ240EB

Hatsuokokoro by Yoshikane SKD Nashiji Sujihiki 240mm Ebony Handle

$485.95
Tax included Shipping calculated at checkout.

K&S Price: AU $485.95* inc. tax , vs:
Bernal Cutlery AU $692.84 -42.85%
The Sharp Cook AU $672.92 -38.75%
Stay Sharp AU $642.0 -32.37%
Home Butcher AU $753.0 -55.26%
Modern Cooking AU $528.0 -8.87%
Meeter Slijpers AU $524.84 -8.21%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-04-15T01:00:43Z

Detailed Specifications
Line Yoshikane SKD Nashiji
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 194 g        6.84 oz
Edge Length 237 mm   .9.33 inch
Heel Height 40 mm     .1.57 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
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.


    This 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".

    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
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with netural detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Semi-stainless steel won't rust easily but may still patina

    Yoshikane Hamono

    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 alsp very famous for its heat treatment of White 2 and the use of semi-stainless SKD steel. 

    • Profile: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

      Slide for more >>

    • Steel: SKD

      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.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Semi-stainless

      Hardness: 62- 64

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • 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.

      << Slide for more

    Yoshikane

    Hatsuokokoro by Yoshikane SKD Nashiji Sujihiki 240mm Ebony Handle

    $485.95
    This 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". 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.
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