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Making knives
for over 100 years
Yoshikane Hamono have been making some of Japan’s finest chef knives for over 100 years. Their SKD Steel range is perhaps their finest offering, sporting the exotic semi stainless high-carbon steel at the core, stainless cladding, and a wide, shallow hammer finish somewhere between Nashiji and Kurouchi.
Paired with their classic burnt chestnut handles, these knives are finished to the typical standard of excellence Yoshikane is world-renowned for.
- Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.
Jonjoso –
Absolutely a joy to use. Eight red onions for slicing didn’t last long at all. Quick delivery attentive and gorgeously packaged.
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