Yoshikane Knives | Hand-Forged Traditional Japanese Knives

Yoshikane knives all feature stick tangs that fit into traditional Japanese Wa handles. Yoshikane's handles are octagonal in shape, do not have a bolster, and are all symmetrical (no D-Shaped Wa handles). Any of the 8" / 210mm or larger blades will have a traditional Japanese blade leaning balance, due to the lightweight handle.

The handles themselves vary depending on the series, order received from Yoshikane, and possibly some in-house outfitting from here at C+M.

• Ebony Wood: Often found on older Shirogami Nashiji. Traditional, simple, natural ebony wood, dark brown, unlacquered. Best to treat with mineral oil every 6-8 weeks.
• Bubinga Wood: Only found on Yoshikane's SKD knives. A lighter brown than Ebony, with more noticeable grain, also unlacquered.
• Stabilized Birch with White Ring: A limited quantity was released for both the Shirogami and SKD series, featuring an ash-dyed stabilized birch handle with a light lacquer finish.
• Olivewood: Newer to the Yoshikane lineup of Shirogami knives with the fine kurouchi finish. A stunning blonde olivewood handle with a wide contrast of graining and colors.
• Stabilized Birch & Epoxy: Newest, stunning, and bold - enough said!

If you see a handle style you like, act fast, as there's no guarantee that the same handle will be available in the next batch. Additionally, if you find a knife you like that is currently out of stock, consider signing up for email notifications. Even if the handle isn't the same, you'll receive a notification when the blade style is available again.

What sets Yoshikane knives apart, even among other hand-forged Japanese blades, is the feel at the pinch grip.

At the junction where the blade meets the handle, Yoshikane forges a wider tang that then subtly tapers into the rest of the blade past the knife's heel. This flared area creates a broader, more comfortable pinch grip area. Add to that a rounded spine and choil, and the result is one of the most ergonomic pinch grips in the knife world. Even on smaller knives, such as the 5.9" Petty, the flare is evident and functional. It reduces finger and wrist fatigue during long prep sessions and feels more secure in the hand without any aggressive edges digging into your fingers.

These nuanced details in the forging and finishing processes are what make Yoshikane knives so loved. Let's put it this way, you can't just have one in your collection!

Cutting Boards:

Regardless of the steel, Yoshikane blades are very thin behind the edge, and the geometry is extremely fine. Because of this, they should always be used on soft cutting boards, specifically those rated under 1,000 Janka. Ideal options include:

• Hinoki wood - best wood option
• Larch wood - runner-up
• Synthetic rubber Japanese boards - excellent
• Black walnut - you're beginning to push it, but it'll do.

Learn more about the best cutting boards for Japanese knives.

Cutting Techniques:

Yoshikane knives are designed for tap and push chopping, as well as slicing. The fine edge isn't intended for the European-style rock chop or cross chopping when mincing. It's not just about the Rockwell Hardness; it's about the geometry. If you are experienced with Japanese knives, have a proper soft board, and understand a delicate touch with a blade, you can rock chop, as long as the cuts are shallow and minimal force is used.

Honing & Sharpening:

For optimal edge retention, use a leather strop after each preparation session. We ONLY recommend using a Whestone when sharpening Yoshikane knives. Unless you damage the blade or forget to hone it regularly, a 1,000 git whetstone will bring the blade back to life. If you really want to keep the blade out of the box sharp, run it along a 5,000-grit stone using the stropping technique after every other prep session.

Cleaning:

Whether you have a Shirogami or SKD blade, learn to get in the habit of wiping the blade down with a towel while prepping, ideally between ingredients. Hand-wash the blade and handle only, and dry immediately. 

Pro tip: Since moisture can linger around the tang and sometimes within the nashiji or kurouchi finish, it's best to let the blade rest on a counter for a bit before putting it on any magnetic easel or strip.

• Two Exceptional Steel Options: Shirogami #2 carbon steel with a fine kurouchi finish, and the proprietary SKD semi-stainless with a nashiji finish.
• 62–64 Rockwell, offering elite sharpness and edge retention
• San Mai construction with stainless cladding, regardless of steel type
• Traditional octagonal Wa handles, varying by batch, with either ebony, olivewood, bubinga, stabilized birch, and more to come.
• Best performance is achieved when used on soft Japanese boards, such as hinoki, larch, or synthetic PE/rubber.
• Designed for push and tap chopping, as well as slicing.
• Superb pinch grip comfort thanks to spine flare and distal taper.
• Available in a wide range of profiles: Petty, Gyuto, Kiritsuke, Slicer, Honesuki, and more

At  CutleryandMore.com, we prioritize sourcing a diverse range of handle styles and blade styles to offer the most comprehensive selection of Yoshikane knives in the U.S. Due to their small-batch nature, stock levels fluctuate frequently, and when they're available, they sell out quickly.

Finally, a fair warning: Yoshikane knives will change the way you think about knives!