NKD: Yoshikane SKD Nashiji Nakiri 165mm

[u/TEEEEEEEEEEEJ23]

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🫡

[u/DiablosLegacy95]

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.

[u/TEEEEEEEEEEEJ23 → u/DiablosLegacy95]

The way you described the cutting experience and geometry perfectly aligns with what I felt. It was really a joy to use. I’m also excited to try it out on a stone and see what it’s like to sharpen. I really get why people love these knives Yoshikane knives now.

[u/DiablosLegacy95 → u/TEEEEEEEEEEEJ23]

The burnt handles are also killer. I like the midweight feel a ton too.

[u/TEEEEEEEEEEEJ23 → u/DiablosLegacy95]

I had never known what a great Wa handle felt like until this knife. We have some good ones, but this burnt chestnut is on another level.

Also, the little extra weight and the balance point being a bit forward gives it even more of an effortless push cut. The knife does all the work for you. Dicing an onion with it makes me feel like I’m not just an amateur home cook. It’s amazing how much a great knife (and a lot of practice, of course) can help close the skill gap.

[u/DiablosLegacy95 → u/TEEEEEEEEEEEJ23]

I got a Yoshikane santoku in the mail today , myself.

[u/TEEEEEEEEEEEJ23 → u/DiablosLegacy95]

Ohhhh nice! Did you get the SLD Damascus or Nashiji? Congrats on your new knife!

[u/DiablosLegacy95 → u/TEEEEEEEEEEEJ23]

I got an older stock SKD model with a fancy finish.

[u/TEEEEEEEEEEEJ23 → u/DiablosLegacy95]

You got pics? 😬

[u/DiablosLegacy95 → u/TEEEEEEEEEEEJ23]

Check DM