210mm kiritsuke-guyto in SKD semi-stainless core and stainless cladding with 'D' shaped Japanese ho wood handle and water buffalo horn ferrule. 350mm overall, height at heel 50mm, 173 grams.
Yoshikane's hand forged SKD series has 405 stainless steel cladding, tsuchime hammer markings (jigane) with a hard SKD tool steel core (higane) as the cutting edge. SKD was originally formulated for metal cutting applications. Hardened to 64 HRC, these knives hold a razor sharp edge for a long time. They can be sharpened at a very low angle, making for very smooth cutting feel. Since they're forged with a wide, kiriba primary bevel, they also allow for easy thinning down the road. For the degree of edge life and toughness, this steel sharpens with surprising ease. They are ideal for the professional or home cook who is looking for a great workhorse, long edge life, and easy sharpen-ability.
The core of this knife is semi-stainless; it has a certain degree of rust resistance due to it’s chromium content. As the core is not stainless, it should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.
Yoshikane operates a small, family run forge in Sanjo, Niigata and has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life for both single and double bevel knives. This is especially true about the thin grinds provided on double bevel knives. For a middle weight Japanese knives, they cut like a much thinner blade.