Yoshimune is made by Kawamura Hamono in Sanjo, Niigata, a small family operation for over 50 years. While not as glamorous as some of the Sanjo masters like Shigefusa and Hinoura, their knives are still made traditionally involving equipped with Sanjo's most distinctive features, while with a surprisingly good price.
- Longer and taller. Sanjo knives typically measure their edge length from tip to heel, and are generally quite tall (over 50mm), which is a preferred profile by many.
- Classic burnt chestnut handle is another distinct Sanjo feature.
- Thick spine at the heel, aggressive taper to the tip, compound with a very thin grind behind the edge, giving the knife excellent cutting performance with great food release.
- Eased spine and choil, very comfortable to use.
These days many knife enthusiasts swear by the Sanjo knives, yet because most of the Sanjo products are made by small scale, family run workshops that the craftsmen ofteh have do everything from froging to grinding, their production is severely limited. We see most more popular brands always get sold out immediately, and the price is going up day-by-day. It is definitely rare to see a true Sanjo knife offered at this sort of price.
The knife is forged with Hitachi White 2 steel, heated to HRC 61 and has stainless cladding.
|81 g |
|284 mm |
Tip to Heel Length
|152 mm |
Blade Height at Heel
|32.5 mm |
Width of Spine Above Heel
|3.1 mm |
Width of Spine at Middle of Blade
|2.0 mm |
Width of Spine at about 1cm From the Tip
|0.9 mm |
|White 2 core with stainless clad|
|HRC 60 to 61|
Burnt chestnut with plastic ferrule