Yoshikane and Konosuke SKD tsuchime gyuto, and the older Tamamoku knives
Collectors use "Yoshi or Konosuke SKD tsuchime 240" for one family of knife: a stainless-clad SKD gyuto with a hammered (tsuchime) finish, made by Yoshikane in Sanjo, Niigata. Another recurring search is for "older" Yoshikane Tamamoku knives, an earlier line with a different steel. This guide covers both, since they share a maker.
In this guide
Who Yoshikane is
Retailers describe Yoshikane Hamono as a family forge in Sanjo, Niigata, founded in 1919 and now in its fourth generation under Kazuomi Yamamoto, known for smooth heat treatment and good grinding.1 Some retailer pages give the head's surname differently, so check the maker's own materials if it matters.
How Konosuke fits in
A UK retailer's listing for a Konosuke Sanjo SKD gyuto says it is made by Yoshikane Hamono for Konosuke, with SKD core steel at 61 to 62 HRC, stainless cladding and several finish options (migaki, nashiji, polished).2 Posters on a kitchen-knife forum treat the "Yoshi or Konosuke" tsuchime as the same knife family, and the thread title itself pairs the names.3 In other words, the Konosuke-labelled knife is a Yoshikane product made for another brand. The business arrangement beyond what retailers state has not been verified; ask the seller to specify what is stamped on the blade.
What SKD and tsuchime mean
SKD refers to Japanese JIS SKD-series tool steels. A retailer listing for a vintage Yoshikane 240 mm gyuto calls its SKD semi-stainless, about 11 to 12% chromium, hardened to 64 HRC.1 A reference page on the related SKD11 grade describes it as a semi-stainless tool steel, equivalent to AISI D2, with high carbon and chromium.4 Forum posters describe Yoshikane SKD as "stainless-ish" and well heat treated (owner opinion).5 Note that hardness values differ between sources (61 to 62 HRC for Konosuke SKD, 64 for the vintage Yoshikane), possibly from different batches, so treat numbers as retailer claims.
Tsuchime is a shallow hammer-textured finish on the blade face, often described as helping food release. The Bernal seller's view is that Yoshikane's stainless-clad SKD has an especially good-looking tsuchime (retailer opinion).1
Weight differences between batches
Buyers hunting for the "heavier" 240 are reacting to a real pattern. In a forum thread, one owner of a ten-year-old 240 mm said it weighed 199 g against about 150 g for a newer one, and others reported 153 g for a recent purchase and between 170 and 199 g for others, with some vendor stock around 181 g (owner reports, not specification).6 The retailer's vintage example weighs 202 g with a new-old-stock horn handle.1 Another poster noted that weight does not map directly to feel and that handle wood affects balance.6 If you want a heavier knife, ask the seller for a measured weight and blade thickness photos, not just the model name.
What a 240 mm gyuto is for
A gyuto is the Japanese chef's knife, usually 20 to 27 cm, for meat, fish and vegetables.7 The 240 mm is the common professional size: long enough to slice a roast or cut through a large cabbage, still usable on a home board of around 40 cm. It suits cooks who want a long profile and do a lot of slicing and chopping. If counter space is tight or you mainly handle small items, a 210 mm is easier to control.
Older Yoshikane Tamamoku
Tamamoku is a Yoshikane line, a different knife from the SKD range. The Zknives review of a 300 mm Tamamoku yanagiba describes a ni-mai (two-layer) construction with a Takefu V2 carbon core at 63 to 64 HRC and a wrought-iron-looking cladding, with the pattern a subtle combination of dots and grain.8 Takefu V2 is a plain carbon steel with about 1.00% carbon and little chromium.9 It is thus a reactive, patina-forming steel, unlike the semi-stainless SKD.
On the history, little is documented. Searches for an official statement on when or why Tamamoku was discontinued found none; the Zknives page says nothing on it.8 Forum posters seeking "older Yoshikane" mention Tamamoku in V2, earlier White steel pieces, and knives sold by specialist retailers around 2011 and 2012 (collector recollection).10 One mention of a "Zensho" line is also in that thread, with stainless-clad carbon, SKD and SLD variants; do not conflate it with Tamamoku. Do not rely on a seller's claim of discontinuation or rarity.
How to recognise older production, as reported by owners:
- Early knives are described with chiseled kanji and a double-bevel profile.10
- Steel marking: Tamamoku in V2 has a reactive cladding; SKD pieces are stainless-clad. If a seller calls a stainless-clad knife "Tamamoku V2", ask for the stamp and a photo.
- New-old-stock pieces from retailers (such as the vintage listings above) can be genuine but should come with the retailer's description and provenance.
Care and sharpening
- SKD, stainless-clad: hand wash and dry immediately. Dishwashers and air-drying are not recommended. A retailer suggests starting whetstone work around 4000 grit rather than pull-through sharpeners.1 Many people start on 1000 grit for repairs.
- Tamamoku V2 (carbon): treat as carbon. Wipe during use, dry after washing, and expect a patina; remove light rust with baking soda paste.11
- Sharpen both at around 15 degrees per side until a burr forms, then refine.12
- For stainless-clad semi-stainless blades, avoid thin tip prying; SKD can chip if abused.
How to search for the heavier 240 mm example
Use the full combination Yoshikane SKD tsuchime 240mm gyuto or Konosuke Sanjo SKD 240, then ask for measurements of the individual knife. “Older”, “workhorse” and “heavy” are descriptions, not measured specifications. A seller's weight with a replacement handle may not be comparable with a weight reported for a different handle.
Write down blade length, height, total weight, handle material and where the knife balances. Ask about thinning or tip repairs. A desirable older model can have a different feel after years of use, so compare the remaining geometry rather than treating a production period as a performance guarantee.
A search for Tamamoku needs another set of filters
Add Tamamoku V2 and the knife shape: gyuto, yanagiba or another named pattern. The steel and pattern should be confirmed for the actual piece. A specification from a reviewed yanagiba does not automatically describe a double-bevel gyuto with the same line name.
SKD, SLD and V2: can the names be interchanged?
No. Keep the steel label from the original product description, and do not translate an abbreviated listing into a specific grade without evidence. Ask the seller for the retailer's specification or box label. A hammered surface describes the finish and cannot identify the core steel.
Is lighter always better?
That is a preference question. Consider the size of the board, how long you prepare food and whether you enjoy a forward balance. When buying remotely, dimensions and a return policy are more useful than a seller's description of the knife as perfectly balanced.
Sources and further reading
- Vintage Yoshikane 240mm Wa Gyuto SKD Tsuchime, Bernal Cutlery: retailer listing with specs and maker background.
- Konosuke Sanjo SKD Gyuto 210mm, Cutting Edge Knives: archived retailer listing.
- Yoshi or Konosuke SKD Tsuchime 240, Kitchen Knife Forums: forum thread, owner reports.
- SKD11 steel, Zknives: reference description.
- Which Santoku?, Kitchen Knife Forums: forum opinions on Yoshikane SKD.
- Yoshi or Konosuke SKD Tsuchime 240, Kitchen Knife Forums: weights reported by forum members.
- Japanese kitchen knife, Wikipedia: knife types and sizes.
- Yoshikane Tamamoku 300mm Yanagiba, Zknives: owner review with specifications.
- Takefu original knife steel, Takefu Special Steel: manufacturer composition table.
- Calling all older Yoshikane, Kitchen Knife Forums: collector discussion.
- Carbon Steel Knife Care Guide, Chef Knives To Go: retailer care guide.
- How to sharpen a Japanese knife on a whetstone, Knives and Stones: retailer guide.