Yoshikane SKD Tsuchime Bunka 165mm
Yoshikane SKD Tsuchime Bunka 165mm
Yoshikane SKD Tsuchime Bunka 165mm
Yoshikane SKD Tsuchime Bunka 165mm
Yoshikane SKD Tsuchime Bunka 165mm
Yoshikane SKD Tsuchime Bunka 165mm
★★★★★ ★★★★★ 5.0 5 reviews

Yoshikane SKD Tsuchime Bunka 165mm

$383.00
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Yoshikane SKD Tsuchime Bunka 165mm
$383.00
★★★★★ ★★★★★ 5.0 (5)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SKD Core, Stainless Tsuchime Clad
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Bunka
Blade Material
SKD Core, Stainless Tsuchime Clad
Handle Material
Burnt Chestnut w/Buffalo Horn Bolster
Bevel
Dobule
Edge Length
165mm
Overall Length
305mm
Spine Thickness Heel/Mid
3mm/2mm
Blade Height @ Heel
50mm
gWeight
145g

An In Depth Look

Blade Type
Blade Type

The Bunka is your small/medium sized prep solution. If you prefer a slightly shorter blade length but still need to prep veggies and smaller cuts of meat, this is your stop. The angled "K-Tip" allows for finer tip work and can be used to sweep ingredients across the board so you don't dull your edge.

Steel Type
Steel Type Read

Japanese SKD steel is a high-carbon, semi stainless steel much like Aogami 2 in it’s performance and sharpening feel. It can take an extremely fine edge, has excellent edge retention and is a joy to use when crafted by experienced craftsman. It will still patina lightly over time like other semi-stainless steels, without the added corrosion risk.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sanjo·Blacksmith

Yoshikane

Sanjo, Niigata
Yoshikane

The 4th generation of the Yoshikane forging line, working continuously from Sanjo since 1919.

Coordinates
37.7°N · 138.9°E
Signature
SKD and White #2 steel knives
Steels
Shirogami #2SKD-11
With a history spanning over 100 years, Yoshikane Hamono stands among Japan’s most revered knifemakers, a name synonymous with exceptional craftsmanship and understated refinement. Based in Sanjo, Niigata, their blades have earned global recognition for their performance, balance, and meticulous finish.

One of their most celebrated offerings is the SKD steel series, featuring a semi-stainless high-carbon core clad in stainless steel. The blades showcase a distinctive wide-bevel grind with a shallow hammer texture that sits stylistically between nashiji and kurouchi finishes. Paired with traditional burnt chestnut handles, each knife reflects Yoshikane’s dedication to consistency, craftsmanship, and timeless design.

Built for serious cooks who value cutting performance as much as aesthetic harmony, Yoshikane knives represent the finest of Japan’s blacksmithing legacy.
Shop Yoshikane →

Customer Reviews

5.0
★★★★★ ★★★★★
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Customer Reviews

Based on 5 reviews
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n
nik bura
Amazing knife!!

Cuts like an absolute dream

R
Reginald Christie
Wow!

I love the fit, finish, and appearance of this knife. It is a great addition and I prefer it over my MAC santoku.

c
christopher schonhoff
Love Yoshikane knives!

I love Yoshikane knives! They are truly like works of art. Fit and finish, grind and ootb sharpness are always outstanding! Chef's-Edge is awesome as well! Very helpful, great service and fast shipping, especially to the USA. Highly recommend Chef's-Edge to everyone worldwide!

T
Timothy D Turner
My wife loves it

My wife was always afraid of using my Japanese knives, considering them to be "big and scary," as well as being concerned about maintaining "carbon steel" (she used China-made German-steel knives which I consider to be heavy and clunky). So I bought her this 165mm Yoshikane SKD Tsuchime Santoku, and told her it was hers to do with as she pleased; I would sharpen it, but wouldn't complain at her if she didn't immediately wash and dry following use (it's not like she would leave a knife out after use for hours, but she thinks I go overboard about knife care; I assumed the semi-stainless core of this knife, with the stainless cladding, would stand up well to minor neglect, and it does, developing a beautiful patina on the core steel). She was skeptical at the beginning, but she has grown to love this knife! First, it is "pretty." Second, it is smaller than my 240mm gyutos , so not intimidating, and she appreciates how light and nimble it is compared to her formerly favorite knives. And third, it cuts well and holds an edge! When the 210mm gyuto comes back in stock, I intend to purchase one of those for her.

T
Tim Turner
My wife loves it

My wife was always afraid of using my Japanese knives, considering them to be "big and scary," as well as being concerned about maintaining "carbon steel" (she used China-made German-steel knives which I consider to be heavy and clunky). So I bought her this 165mm Yoshikane SKD Tsuchime Santoku, and told her it was hers to do with as she pleased; I would sharpen it, but wouldn't complain at her if she didn't immediately wash and dry following use (it's not like she would leave a knife out after use for hours, but she thinks I go overboard about knife care; I assumed the semi-stainless core of this knife, with the stainless cladding, would stand up well to minor neglect, and it does, developing a beautiful patina on the core steel). She was skeptical at the beginning, but she has grown to love this knife! First, it is "pretty." Second, it is smaller than my 240mm gyutos , so not intimidating, and she appreciates how light and nimble it is compared to her formerly favorite knives. And third, it cuts well and holds an edge! When the 210mm gyuto comes back in stock, I intend to purchase one of those for her.