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Yoshida Hamono is a very specific manufacturer. He is not based in the declared centers of Japanese cutlery, but in the farming area of the island of Shikoku. As a traditional "field blacksmith", he supplies local farmers with the necessary hand tools and at the same time releases a series of knives that materialize the desire of many a collector of ultimate products. Getting to them is not easy at all, since production capacity is limited by the number of qualified craftsmen. Delivery times are specified not in months, but in years. However, we know from our own experience that it is reasonable to add a delay of several months to the agreed date. But if you want to try the top ZA18 or the ultra-hard ZDP189, you don't have many other options. There are not many kitchen knives made of ZA18 steel on the market. It is a pity, because it is a truly above-standard material. It was created as a response by the Aichi Steel steelworks from the Toyota Group's portfolio to the successes of the competitive VG10. This anti-corrosion steel is highly alloyed with a relatively higher proportion of individual components than in the case of the Takefu premium. Including cobalt. The result is high hardness at 62-63 HRC and therefore logically excellent abrasion resistance. With proper use, you will encounter grinding stones infrequently. If ZA18 has any disadvantage compared to VG10, it is its price. It is therefore not surprising that we encounter it almost exclusively in high-end knives.
Kyusakichi ZA18 has a beautiful 69-layer Damascus blade. The outer layers are made by interlacing hard and soft anti-corrosion steel with the resulting Suminagashi pattern. The symmetrical blade is in the shape of Hamaguri. As we are used to with Yoshida Hamono, the name Kyusakichi is made of kanji characters, while the name of the steel is in Latin. The ferrule is made of stabilized pakkawood wood. The manufacturer used noble Bombay Blackwood for the octagonal handles. This is a very hard and dense wood from the same group of wood species as rosewood and palisander from South Asia.
Kyusakichi ZA18 knives are classified as premium kitchen knives in terms of material, craftsmanship and aesthetics.
©2025 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
About producer
This time we will visit the southernmost of Japan's main islands - the island of Kyushu. Similar to neighboring Shikoku, mountains alternate here with a huge number of small fields. A large part of the island has an agrarian character and therefore blacksmiths have always played an important role here. The so-called "field blacksmiths" have been making tools for local farmers, fishermen and foresters for many generations.
It was no different with Seiji Yoshida, the founder of the company Yoshida Hamono. Before laying the foundation stone of his company in Saga Prefecture in 1946, he apprenticed as a blacksmith with local masters. They initiated him into the secrets of making real Japanese swords. Since then, this art has been carefully preserved in the company for several generations.
The Japanese have many qualities that could be an inspiration for us. Moderation is one of them. A Japanese does not get rid of a product as long as it serves him well. That's why he takes care of him with the proverbial thoroughness. In return, he will get a good feeling from its trouble-free and pleasant use. This is also the credo of the Yoshida Hamono company. He makes his knives from the best materials in such a way that they bring pleasure to the user every day and for an unlimited period of time.
Even though it is a family business, not a large one, Yoshida Hamono ensures complete production. He buys unique steel from Yasugi Specialty Steels /YSS/, which he then processes by hand using traditional hizukuri procedures. The handles, which are used to finalize the knives directly in the company, are also handmade
You may ask why we chose a manufacturer from Saga Prefecture, which is not one of the renowned centers of Japanese blacksmithing. The answer is simple. There are only a few manufacturers who can make genuine uchihamono from ZDP-189 steel. And Yoshida Hamono is one of them.
©2020 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved.
Photos and texts are protected by copyright law and their use without the author's consent is not possible.
