The YOSHIDA HAKUSHIN knife series represents the essence of traditional Japanese craftsmanship, produced by Yoshida Hamono in Saga, Japan—an area renowned for centuries of blade-making excellence.
These knives are forged from Shirogami (White Paper Steel), one of the purest high-carbon steels produced by Hitachi. Celebrated for its ability to achieve an exceptionally fine, razor-sharp edge, Shirogami offers outstanding cutting performance and responsiveness on the stone, making it a favourite among professional chefs and serious enthusiasts. With a hardness of approximately 63 ±1 HRC, the blade delivers superb edge retention while remaining highly precise.
The blade is constructed using a 3-layer (San Mai) structure, combining a hard Shirogami core with softer outer layers to improve toughness and durability without compromising sharpness. Each blade is double bevelled with a half tang, offering excellent balance and control.
Finished in a traditional kurouchi style, the blade retains its black forged surface, giving each knife a rustic, artisanal character while offering subtle protection against oxidation. The handle is crafted from Zelkova (Keyaki) wood in a traditional D-shape, providing a comfortable, secure grip and excellent handling. As a natural material, handle colour may vary from light to deep ochre, making each knife unique.
Designed for precision-focused kitchen work, the YOSHIDA HAKUSHIN series is ideal for chefs who value sharpness, feedback, and traditional Japanese knife aesthetics.
Available Blade Sizes
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100mm Paring – Ideal for peeling, trimming and detailed work
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120mm Ajikiri – Perfect for small fish and delicate prep
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170mm Nakiri – Designed for precise vegetable cutting
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170mm Funayuki – A versatile all-purpose knife inspired by traditional fisherman’s blades
Specifications
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Blade Material: Shirogami (White Paper Steel)
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Hardness: 63 ±1 HRC
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Blade Construction: 3-layer (San Mai)
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Blade Finish: Kurouchi (black forged)
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Bevel: Double bevel
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Tang: Half tang
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Handle: D-shaped Zelkova (Keyaki) wood
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Brand: Yoshida Hamono
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Origin: Saga, Japan
Care & Maintenance
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Do not cut bones, frozen foods or very hard items
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Hand wash only using mild soap; dry immediately
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Not dishwasher safe
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As a high-carbon steel, the blade may oxidise—this can be managed with rust-removing cream and camellia oil
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