Yoshikane | SKU: YOSH_W2NA_NA165

Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm

$399.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Hatsukokoro By Yoshikane White 2 Nashiji
Profile	Nakiri / Japanese Vegetable Knife
Bevel Type	Double Bevel
Weight	202 g \| 7.1 oz
Edge Length	166 mm \| 6 17/32″
Heel Height	515 mm \| 20 9/32″
Width @ Heel	3.9 mm \| 5/32″
Width @ Mid	2.2 mm \| 3/32″
Width @ 1cm from Tip	1.8 mm \| 5/64″
Steel	White 2 / Shirogami #2 \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	60 - 64
Surface Finish	Nashiji
Handle	Octagonal Teak Black Ferrule
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.

Hatsukokoro By Yoshikane White 2 Nashiji, previously known as the K&S Amekiri(雨切), just like this name of "Rain-Cutting", it was well known for extreme sharpness and smoothness when cutting through food, maybe space and time too. Now with its sister line SKD Nashiji, the og White 2 line is under the Hatsukokoro name, what doesn't change is the excellent fit and finish, great handling and the renowned sharpness out of the box.

The extreme sharpness of this line comes form two aspects: the steel and edge geometry. The core steel is Hitachi White 2, a pure carbon steel without alloy content. The stainless steel gains rust resistance through chromium, but the chromium carbide formed during the heat treating have larger particle size, meaning it's hard to get a very refined edge liek you could on a carbon steel. This choice of steel ensures the performance of the cutting edge of the knife. The forging and grinding fone by Yoshikane is a tapered blade combined with a convex grind. The tapering allows the blade to be thinner at the front, and the convex bevel can reduces the sticking and rubbing, ensures very little resistance can be felt when cutting through a large protion of food. This convex grind is done so subtly it barly increace the thickness of the bevel, as the result, there are no noticeable wedging when cutting into potatos.

There aren't much to say about the fit and finish. The Nashiji finish is shiny yet rustic-looking, choil and spine are not fully rounded but are highly polished to give your finger a gentle feeling, and the bevel, they receive a matt finish with a shiny cutting edge, so refined that there are barely any marks left from the polishing. With the stainles cladding, the carbone steel are mostly covered, making it much easier to look after these knives.

Although it seems to be a good amount of money to spend on a White 2 Steel knife at first glance, I still going to say this Yoshikane Nashiji line is overall a great bang for your bucks, especially if you are enthusiastic about the pure cutting performance of your knives.

Pros	Cons
Excellent performance Great for professionals Thin behind the edge	High budget Prone to 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.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

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

Nakiri

Japanese Vegetable Knife

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

Compare with

White 2 / Shirogami #2

—

1.05% 0.8% 0.5% 0.3% 0

1.05%

0.2%

0.1%

0.025%

0.004%

C — Carbon Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–64 HRC

555759616365+

Steel

White 2 / Shirogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness60–64 HRC

White Steel No.2, also known as Shirogami #2 or White Paper #2, is long regarded as the go-to choice for crafting high-grade Japanese kitchen knives. This steel is celebrated for its capacity to be fashioned into knives that exhibit a sharp cutting edge, moderate tenacity, and long-lasting sharpness, alongside being notably easy to sharpen. While it possesses a slightly lower carbon content (C: 1%) compared to White Steel No.1 (C: 1.3%), it still requires a high level of craftsmanship to manipulate effectively. The expertise of a skilled blacksmith is crucial in transforming this material into a premium quality kitchen knife. Despite its excellent qualities, White Steel No.2 is known to be very reactive; hence, knives made from this steel demand meticulous care, including immediate wiping and drying after use, to prevent corrosion.

Sanjo and Sakai are known to widely utilise Shirogami #2 in their mainstream kitchen knives.

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
- Teak
- Black Buffalo Horn

The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

	Measurements
Weight	202 g
Total Length	317 mm
Tip to Heel Length	166 mm
Blade Height at Heel	51.5 mm
Width of Spine Above Heel	3.9 mm
Width of Spine at Middle of Blade	2.2 mm
Width of Spine at about 1cm From the Tip	1.8 mm
Steel	White 2 core, Stainless Cladding
Hardness	HRC 62-63
Handle Design	K&S Teak Handle

Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm

Availability

Detailed Specifications

Yoshikane Hamono

Nakiri

White 2 / Shirogami #2 Element Composition

White 2 / Shirogami #2

Sanmai - Stainless Clad

Nashiji

Handle Specs

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Yoshikane White 2 Nashiji Stainless Clad Nakiri 165mm

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St Peters

Crows Nest

Canberra

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