Yoshikane SKD Nashiji Nakiri 165mm Ebony Handle
R7,500.00
Yoshikane SKD Nashiji Nakiri 165mm Ebony Handle
Yoshikane Hamono is a long established knife workshop based in Sanjo, Niigata, a region known for practical, high performance kitchen knives. The workshop is led by fourth generation blacksmith Kazuomi Yamamoto, who continues the family tradition with a strong focus on heat treatment, grind quality, and reliable daily performance. This Nakiri follows a traditional vegetable knife profile with a flat edge and tall blade, designed for efficient push cutting, chopping, and clean contact with the board.
Steel & Construction
The blade uses SKD semi stainless steel for the cutting core. SKD is known for delivering a carbon steel like cutting feel with easier maintenance and improved resistance to rust. It takes a very fine edge and holds it well, while still being relatively straightforward to sharpen. The core is clad in softer stainless steel with a Nashiji finish, a lightly textured surface that helps reduce food sticking and gives the blade a traditional appearance. The knife is fitted with an octagonal Ebony handle. The added weight of Ebony also balances well with the blade, giving the knife a controlled and secure feel in hand.
Knife Care & Maintenance
Although SKD is more forgiving than high carbon steel, it still benefits from proper care to maintain performance and appearance.
Avoid Hard Foods: Do not cut bones, frozen food, or hard pits. The edge is thin and hard and can chip if misused.
Hand Wash Only: Never use a dishwasher. Heat and detergents can damage both the steel and the handle.
Dry the Blade: After washing, dry the knife immediately to prevent staining and moisture exposure along the edge.
Patina: Over time the exposed core steel may develop slight darkening. This is normal and does not affect performance.
MADE IN JAPAN
HRC: 62-63
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Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
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