Another recent addition to the Ebuchi line of White #2 knives is this very attractive looking and attractively priced 210mm gyuto
. It is made by Mr. Ebuchi, who has been smithing for 40 years, working in one of the famed centers of Japanese knife makers, Sakai City. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand-forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is a true workhorse, stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length-to-height ratio is nicely proportioned for most users.
The main blade face has a nice hairline finish that contrasts very well with the faux kasumi (sand blasted) primary bevel and White steel core edge. Hand-chiseled kanji characters add to this good look. The well-made handle is constructed from magnolia wood with a nice buffalo horn ferrule.
These well-made and handsome knives offer outstanding performance at a competitive price. The handle is made out of magnolia wood in an octagonal shape with a buffalo horn ferrule.
Blacksmith: Ebuchi san
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron Cladding
Edge Steel: White #2
Weight: 6.3 oz / 180g
Edge Length: 215 mm
Overal Length: 354 mm
Spine Thickness at Heel: 3.57 mm
Blade Height: 48.83 mm