These Yoshikane knives are hand forged and have a distinctive look. Some have said that the blades look like fish scales. Their performance even outstrips their super cool looks. The core steel is rust resistant SKD11 die steel laminated with SUS 405 soft stainless steel. SKD11 was originally designed for machines that cut metal. The blade is exceedingly tough and has a very long lived edge.
SKD11 is an extremely hard high carbon (1.5%) tool steel. Extremely long lived edge and a feeling of silkiness are both characteristics of SKD11. I would characterize this steel as semi stainless as it will change colour over time, but should remain rust free. Just keep the blade dry between uses and you’re happy days.
The hand hammered finish (tsuchime) gives cool good looks and also functionality in that it reduces the chance of cut food sticking to the blade. The balance is well forward and the knife seems at times to slice by itself. I think they rock. Many of these knives are being put through their paces in professional kitchens all over the world.
These knives are finished with a “D” shaped Japanese style blonde ho wood (magnolia) handle and black water buffalo horn collar. This is the traditional Japanese handle. This type of handle creates a knife with overall lightness and a blade forward balance. I love a light knife as one does not become fatigued with heavy use and they are more precise.
Tsuneo Yoshida-san is a well renowned blacksmith making very well respected blades. He works in Niigata City, an area famous for brewing the finest sake in Japan. What a great mixture; great booze and wicked sharp knives. Enjoy this precision knife.
Just the Facts
|Steel Type||SKD11 Tool Steel, Semi-stainless|