Home > Knife Types > Kurouchi knives > Yamashin White #1 Santoku 165mm
Yamashin White #1 Santoku 165mm
Yamashin White #1 Santoku 165mm
Yamashin White #1 Santoku 165mm

Yamashin White #1 Santoku 165mm

Item #: YS-SA165W
Our Price: $65.00
Availability: Usually ships the same business day
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Yamashin White #1 Santoku 165mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these kurouchi knives.

  • weight: 4oz
  • blade length: 170mm
  • overall length: 305mm
  • spine thickness at base: 2.8mm
  • depth of blade at base: 45.9mm
  • Customer Reviews
    Average rating is 4.7
    5.0
    By:  Junior
    Bronx ny
    Great for first time Japanese knives users
    0.3
    5.0
    By:  Rick P.
    Dallas,TX
    I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with "training wheels". I have been using a Mercer Santoku for the last 2 years,as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to,I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general,I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks,both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But,as cooks we are always learning new techniques.



    For $65.00,I got a heck of a knife. Time will tell how long the knife will hold up to the constant use I will put it through. I have read in other reviews that knives around this price have no place in a "professional kitchen". I would beg to differ. It is a knife that does need a little more TLC,but I feel that goes in line with the pride we take in the food we prepare and serve. I am planning on purchacing a few more carbon steel knives in the vary near future. Possibly the Yamashin #1 Nakiri and Funayuki.



    Thank you CKTG,for being here on my journy into Japanese steel.

    0.3
    4.0
    By:  L Cook
    I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with "training wheels". I have been using a Mercer Santoku for the last 2 years,as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to,I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general,I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks,both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But,as cooks we are always learning new techniques.



    0.3
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