• Yoshikane SKD Kiritsuke 240mm with Mono Olive Wood Handle - Blade
  • Yoshikane SKD Kiritsuke 240mm with Mono Olive Wood Handle - Handle
  • Yoshikane SKD Kiritsuke 240mm with Mono Olive Wood Handle - Profile
  • Yoshikane SKD Kiritsuke 240mm with Mono Olive Wood Handle - Profile
  • Yoshikane SKD Kiritsuke 240mm with Mono Olive Wood Handle - Choil
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SKD Kiritsuke 240mm with Mono Olive Wood Handle

SKD Kiritsuke 240mm with Mono Olive Wood Handle

By Yoshikane Hamono

€520,95 EUR
€520,95 EUR
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Out of stock

Ready to ship from the 28th of October

With SKD steel at the core these blades from Yoshikane Hamono are some of the most durable, high-performance knives around. The SKD steel is hard, it’s very hard, we are talking 64HRC-65HRC meaning that these knives will take a very acute and razor-sharp edge and they will hold it for a long time. While SKD is not classed as a stainless steel, with its high chromium content, it does have very decent stain resistance and superior wear resistance and toughness than is found in most stainless steels. With a protective stainless cladding these blades offer a very nice combination of characteristics that both fans of stainless and reactive steel knives will appreciate.

The geometry on these blades is up there with some of the best you can hope to find in Japanese knives. Leaning in the direction of a workhorse geometry, at least as far as Japanese knives are concerned, the blade has a tapered spine that is 3.6mm above the heel of the blade and quickly thins out to around 2.5mm as it heads towards the tip. The profile is fairly flat and has a persistent shallow curve beginning about 30mm from the heel. The blade is thin behind the edge (0.5mm) resulting in a very sharp blade with a delightful cutting experience.

We have paired these amazing blades from Yoshikane Hamono with custom mono Olive wood handles that feature beautiful grain patterns a simplicity that pairs nicely with the nashiji pattern found on the blades cladding.

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 3.56mm
  • Spine Mid: 2.24mm
  • Spine Tip (20mm before): 1.7mm
  • Blade Height: 54.5mm
  • Weight: 204g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 64+
  • Blade Construction:
  • Blade Finish: Textured
  • Grind:
  • Handle Construction:
  • Handle Materials: Olive Wood
  • Handedness: Ambidextrous

Blade type

Kiritsuke

切付

Traditionally a master's knife — a long, straight-profiled blade with a distinctive angled, reverse-tanto tip, historically a single-bevel knife reserved for senior chefs. In its modern double-bevel form (sometimes called a kiritsuke-gyuto or kiritsuke-santoku) it functions as a flat-profiled all-rounder: the long straight edge favours push cutting and the dramatic angled tip handles fine point work.

The kiritsuke asks more of its user than most blades. The flat profile rewards precise, controlled technique and resists rocking, and the true single-bevel version demands specific sharpening skill and a committed hand. Much of the knife's reputation is cultural as well as functional, and the double-bevel versions are far more forgiving for everyday use.

View full knife type guide →

Cutting edge steel

SKD

JIS cold-work tool steel designation (almost always SKD11 in kitchen-knife context)

Typical HRC
62–65
Corrosion class
Semi-stainless
Production
Conventional
Origin
Japan (JIS designation)

When a Japanese kitchen knife maker says "SKD," they almost always mean SKD11 — the JIS equivalent of AISI D2, with about 1.5 percent carbon, 12 percent chromium, 1.0 percent molybdenum, and 0.4 percent vanadium. The less common SKD12 (≈ AISI A2) is occasionally specified, but for kitchen knife purposes the safe assumption is SKD11.

In a knife from Yoshikane Hamono or any of the other Sanjō makers known for SKD work, the steel runs at 62–63 HRC, holds an edge unusually well for its class, and is corrosion-resistant enough to be functionally low-maintenance — though strictly speaking it is "semi-stainless" rather than fully stainless. Sharpening is harder than VG-10 but produces a noticeably more refined apex once burr management is dialed in. Toughness is moderate; thin geometries reward a careful user.

The Yoshikane SKD interpretation has become almost a separate reference point in the kitchen knife community — heat-treated higher than typical, ground thinner than typical, and sold at a price that reflects both. If a buyer asks for "an SKD knife," it is worth confirming the maker and the exact JIS number.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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