Yoshikane

Hard steels, Super-finishes and Master Sharpening Craftsman

Sanjo City, Niigata

Yoshikane Knives, based in Sanjo City, Niigata, has over 100 years of blade-making history and is known for using steels like White Steel #2 and SKD11, earning a reputation for exceptional quality and craftsmanship. As one of the few workshops in Sanjo City that still practices traditional forging methods, Yoshikane is committed to the art of shaping heated steel by hammering. They handle every step of the knife-making process in-house — from forging to sharpening to handle attachment — preserving the integrity and precision of their craft.

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“For over a century, we’ve forged not only blades — but trust.”

About Yoshikane Knives

The Yoshikane Craftsman Collection is renowned for its exceptional craftsmanship, combining traditional techniques with cutting-edge precision. Each knife is a testament to the dedication of the artisans, delivering superior sharpness, durability, and functionality. Designed to cater to the needs of both professional chefs and culinary enthusiasts, these knives enhance every kitchen experience with their performance and aesthetic beauty.

What are Yoshikane Knives made of?

These knives are crafted using two premium types of steel. SKD11, a high-carbon, high-chromium alloy tool steel, is prized for its exceptional wear resistance and toughness, making it ideal for demanding kitchen tasks. White Steel #2 (Shirogami #2) is a traditional Japanese carbon steel, favored for its ability to achieve an extremely sharp edge while being easy to sharpen. Typically, SKD11 knives are hardened to a Rockwell Hardness (HRC) of 60–62, balancing hardness and toughness, while White Steel #2 blades are hardened to HRC 61–63, offering outstanding edge retention and sharpness.