The Yuki line of kitchen knives is constructed from White #2 carbon steel. This is one of the most popular steels used in making kitchen knives as it has an innate ability to take a very fine edge while being fairly easy to sharpen. Blacksmith Yoshimi Kato, clads the inner core with a softer stainless steel to add strength and durability to the blade. While the cladding reduces the need for constant maintenance, care still needs to be taken to prevent corrosion on the exposed edge. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
With a blade length of about 210mm, these chef knives are a perfect tool for any kitchen. They can tackle just about any cutting, chopping, or slicing task. They have a reasonably tall blade height which will be appreciated by those who like extra finger-to-board clearance. It is also a compact blade that will find favor with most home users and professionals working in tighter environments. The knife features a short flat heel which transitions to a gentle curved belly which should please users of all styles of cutting techniques.
The blade is coupled to a really well finished custom handle that perfectly complements the balance and aesthetic of this fine chef knife.
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Custom Octagonal
Weight: 6.1 ounces
Blade Length: 215 mm
Overall Length: 365 mm
Thickness at Heel: 3 mm
Blade Height: 46.9 mm
Item is the one pictured not the one on the video.
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