PRAHRAN STORE NOW OPEN · THU–MON · 10AM–6PM

Yoshikane  |  SKU: YOSH_SKNA_SJ270EB

Hatsukokoro x Yoshikane SKD Nashiji Sujihiki 270mm Ebony Handle

Regular price $649.00

Sold out right now

Leave your email and we’ll send one message the moment it’s back in stock.

One email, no marketing. Privacy policy.

Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Hatsukokoro By Yoshikane SKD Nashiji
Profile Sujihiki / Slicing knife
Bevel Type Double Bevel
Weight 214 g | 7.5 oz
Edge Length 274 mm | 10 25/32″
Heel Height 43 mm | 1 11/16″
Width @ Heel 3.7 mm | 9/64″
Width @ Mid 2.7 mm | 7/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
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
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral 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

Traditional Sanjo Knife Maker.

Yoshikane is a knife maker in Sanjo, Niigata, founded in 1919 by the first generation, whose name the company writes as 吉田金吉, 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. Its history records a fourth-generation succession in 2013, naming the successor as 山本和臣.

The greeting on the company's page says 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. It says Yoshikane has carried on the old Sanjo smithing line through its century of work, making knives one by one by traditional methods. The greeting gives the motto 不易流行 and explains it: amid the way things change at speed, some things stay firmly the same. Its writer says 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.

As of October 2026, the Yoshikane knives we list include SKD Nashiji and White 2 Nashiji knives, each in gyuto, K-tip gyuto, santoku, bunka, nakiri, petty, sujihiki and honesuki, some stainless clad and some under the Hatsukokoro name.

“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

Yoshikane Hamono · Sanjo

Knife details

You May Also Like