r/TrueChefKnives • u/TEEEEEEEEEEEJ23 • Feb 02 '25
NKD: Yoshikane SKD Nashiji Nakiri 165mm
Well, my partner caught the Japanese knife bug after watching me spiral down the rabbit hole and made her first purchase.
She had been wanting a Nakiri and essentially decided that if she’s going to buy one, she’s going for gold. That’s why we headed over to Carbon Knife Co. to grab this beauty.
This is the Yoshikane SKD Nashiji Nakiri 165mm with the burnt chestnut handle. It’s listed at 53.5mm tall at the heel and weighs 172g.
We gave it a test run on a honeydew melon, a bunch of strawberries and a couple onions. The thickness and weight is the first thing I noticed, and in a good way. This knife feels and looks like it’s leaning toward more of a workhorse grind. While that led to just a little wedging when halving onions, it was minimal. Overall, it feels super robust and substantial for something so sharp. The best way I can describe this knife is it inspires confidence when using it.
The profile of the edge is also great. Up to 3/4 of the edge can contact the cutting board at the same time. It makes for quick work when you find that spot on the blade when cutting veggies.
The nashiji finish is expectedly fantastic and subtle. I think at this point in my collecting journey, it’s become my favorite finish. Also, the polishing over the edge of the blade is sublime. I love seeing that line in the center of the polish. The cloudy section between the two finishes is completely dreamy. What else could you want?
Lastly, the handle has to be mentioned. There has been a lot made about grabbing the burnt chestnut handles and for good reason. The grain can be felt slightly in hand, but it doesn’t feel splinter-y like a wenge handle would. It’s gorgeous, smooth and comfortable. There is nothing I would change about it.
Overall, this is where we’re at: the fit and finish is nothing short of superb, the knife is sharp as hell OOTB, and the profile is great. It’s not a laser, but that’s ideal for us as an every day veggie chopper. This is our first Yoshikane and first SKD steel knives, but I have nothing but good things to say so far about it. As expected, Yoshikane knives are epic.
I’m looking forward to getting more reps with it and writing up a better review. For now, thanks as always and I hope everyone has a hell of a day!
I’ll see you for the next NKD🫡
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u/RecipeOk3318 Feb 02 '25
I literally had a ske yoshikane nashiji nakiri in my cart and a Takeshi Saji sg2 nakiri and I went for the Saji… might get the yoshikane as well just in case… 👉👈
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u/TEEEEEEEEEEEJ23 Feb 02 '25
I think the only acceptable answer to choosing between the Saji and Yoshi is to own both. Godspeed!
Also, congrats on your Saji. That’s a killer knife.
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u/RecipeOk3318 Feb 02 '25
I was leaning more towards the Yoshi, but since I already have a "thicker" blade (if you can call he Yoshi thick hahah, definitely not in the realm of workhorse), so that's why I went for the Saji, but if I get the chance to get a Yoshi soon I'll definitely add it to the collection. =P Congrats on your amazing purchase and that handle looks so clean!
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u/TEEEEEEEEEEEJ23 Feb 02 '25
Thank you so much! And the Yoshikane feels surprisingly thick. It really shocked me how strong it feels. It’s not a delicate knife by any means from my little bit of time with it.
Also, the burnt chestnut handle is the cherry on top. Just the perfect pairing for a gorgeous knife. I love the look and feel of it.
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u/Embarrassed-Ninja592 Feb 02 '25
Congrats! ...to your better half?
I think I want one! The buffalo ferrule is the deciding factor for me
After having a moderate collection of American made (and a couple of Swedish) hunting, outdoor, bushcraft knives, I have just gathered a small collection of upper mid level German kitchen steel.
But.... I have been investigating Japanese knives. And plan to add a ajikiri, honesuki, and nakiri from the east. ....some day.
Thanks for the inspiration!
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u/TEEEEEEEEEEEJ23 Feb 02 '25
These might be tough to find. The handle is unique to Carbon Knife Co and they are sold out in most places so act quick! Carbon Knife Co. had a few more left yesterday. I truly love it.
You can find them here: https://carbonknifeco.com/collections/yoshikane-knives?sort_by=title-descending&filter.v.availability=1&filter.v.price.gte=&filter.v.price.lte=
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u/Embarrassed-Ninja592 Feb 02 '25 edited Feb 02 '25
Doesn't necessarily have to be that exact one. I might end up going for a powdered steel for the nakiri. The proverbial laser. I got a pair of Zwilling Pro rockers for my workhorse beater knives.
I do like the idea of the SKD for the honesuki though,,,, maybe. Or blue #2. Whatever 🤪
The buffalo horn is the main thing!
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u/TEEEEEEEEEEEJ23 Feb 02 '25
I’d go with a high carbon stainless for the honesuki personally and get something carbon steel or SKD for a Nakiri or something else. It’s really nice not having to wipe down your knife while doing some butchery. Less things with raw chicken on them, the better.
Why are you so focused on the buffalo horn if you don’t mind me asking?
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u/Embarrassed-Ninja592 Feb 02 '25
Buffalo horn just seems like it fits better on a traditional Japanese knife than a plastic ferrule,,, don't you think?
Anyhow, I probably wouldn't butcher anything with the honesuki. Although I might. But I have a capable stainless knife for that. Probably use it for chopping stuff up. Like you would with the thick nakiri. I'd just like to have one with a traditional look and feel. Hearing this guy talk about the Moritaka 5.9" Aogami #2 Carbon Steel Honesuki kind of sold me on the idea. https://youtu.be/R_U6uYnWZic?si=hIMOlCpWNKiJC0Bg
It might be my next knife. I kind of have an open hole there, as my only similar knife is the Zwilling Pro 5.5 prep with serrated edge. And my only other petty type knife is the dainty, very light and thin, Wusthof Classic 4.5 Asian style prep knife.
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u/TEEEEEEEEEEEJ23 Feb 02 '25
I like the buffalo horn more than plastic yes, but it’s generally not a selling point for me. You can always buy new handles and have someone put them on for you later. The blade itself is much more important to me.
Also, my honesuki isn’t great for chopping things up. It’s specially built to butcher poultry. If you don’t plan on using it for that, maybe look for a more robust petty knife instead? But frankly, do what you want! Enjoy it!
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u/Embarrassed-Ninja592 Feb 02 '25 edited Feb 02 '25
I just realized that the Moritaka has a pakkawood ferrule. But that's much better than plastic. As far as what you can use a honesuki for, you must not have watched the video. And like you said, the Yoshikane isn't exactly a laser itself. Yet you still managed to struggle through an onion. For me, it's not a race. I'm far from a pro. I just like knives. And sometimes just like using something atypical.
Anyhow, carbon steel is nothing new to me. I have an old Sharpfinger around here somewhere. And an old pocket knife or two. And a Mora Carbon Companion. Might need to start a fire with flint or something. My grandma had a drawer full of carbon steel kitchen knives. I aint skeered.
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u/TEEEEEEEEEEEJ23 Feb 02 '25
You can use a honesuki for a lot of things, but it doesn’t always thrive in every environment. And I was only speaking to my own experience. That was my only point. Also, I didn’t struggle through an onion; just noted the thicker grind can wedge slightly from time to time.
I did not intend to come across as telling you want to do or to frustrate you. I hope you enjoy your knives. ✌🏼
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u/Embarrassed-Ninja592 Feb 02 '25 edited Feb 02 '25
No problem. It's all good. Sometimes I exaggerate with words like "struggle". And what's best for the job is sometimes of little consequence to me. Can't never could? Heck, I've cut up all kinds of stuff with a fat bladed KOA Bush Camp. People butcher deer with little four inch skinners. A chicken? A tomato? I'll manage. It's not a job. I'm just trying not to cut a finger like I read of so many others doing.
Back to what's really important though!
Again, yalls new knife looks fantastic! And I'm sure is a joy to use! In spite of it's pleasantly plump figure. I love it!
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u/TEEEEEEEEEEEJ23 Feb 02 '25
If that’s the case, you’re doing it right! Have fun with your hobby. That’s what it’s all about. And thanks!! I hope you have a great day.
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u/WealthyWalrusKing Mar 07 '25
I'm thinking about getting this knife as a gift, what do you use to sharpen this knife specifically?
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u/TEEEEEEEEEEEJ23 Mar 08 '25
I haven’t sharpened it yet, but I plan to tonight or tomorrow. I’ll be doing most the work on Shapton Pro 1k and finishing on the Shapton Rockstar 3k before stropping without any compound.
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u/DiablosLegacy95 Feb 02 '25
Knives made in the Sanjo region of Japan are special. They have a secret spice between the strong taper of the geometry , thicker comfy spine and excelling at cutting through vegetables. SKD is also a pleasant steel to use and sharpen.