Yahiko is a new in-house brand we have created with three well known knife makers, each responsible for a unique line within this brand. We named the brand after a large mountain outside of Sanjo City that is home to a stunning Shinto shrine located at the base of the mountain.
The Sanjo line is made by a single blacksmith who works in Sanjo City, where else! Like many knife makers he started out making farm tools—in his case, sickles. When the market started slowing for these tools he put his hand to making kitchen knives, and we are glad he did.
Using the skills learned over 30 years he hardens the core steel of White #2 to about 61 HRC. He does this in-house and judges the temperature of the steel purely by its color. He hammer forges an outer cladding of soft iron and gives the cladding a very attractive and unique kurouchi finish. The blade is attached to a great looking burnt chestnut handle with a D-shaped profile.
180mm is the shortest length you will find in the gyuto class. This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the reduced size label throw you. This is a knife capable of tackling pretty much any normal kitchen cutting task.
Location: Sanjo City
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Edge Length: 185mm
Handle: Burnt Chestnut D-shaped
Ferrule: Black Buffalo Horn
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