Yoshikane Hamono 株式会社吉金刃物

Marks on the blade

About

Company name 吉金 (Yoshikane), but the blade is marked 吉兼作 / 吉兼久作 — same reading, different second kanji. Their showcase card reads 「伝統の打刃物 吉兼作 吉兼久作」. Hammer-forged, ground thin, nashiji (pear-skin) finish; the SKD line is the one overseas shops fight over.

Steels

• SKD (semi-stainless tool steel) — Cold-work tool steel with ~12% chromium. Yoshikane's signature: stains slowly, sharpens like a carbon steel.
• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.

Facts

Knife types made

• Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Ika-saki (squid knife) イカサキ · Niigata coastal knife for opening squid. Yoshikane still lists one.
• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Bunka 文化 · Santoku with a reverse-tanto tip: precision tip work plus vegetables.
• Kiritsuke (double-bevel) 切付 · Gyuto with a straight edge and angled tip; slicing and push cuts.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Semi-stainless (SKD / SLD)

• Stains slowly rather than rusting fast, but still wipe dry after use.
• No dishwasher. Oil is optional for long storage.
• Holds an edge longer than Shirogami; sharpen on #1000 → #3000 and expect a little more time on the stone.

Where to buy

Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliateChef Knives To GoCutlery and MoreThe Cook's EdgeBurrfection Store