Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Each knife is made by hand so measurements may vary.Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Damascus Migaki
Cladding: Damascus Reactive
Grind: Double Bevel (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 oz (154 g)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 4 mm
Blade Height: 44 mm
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Each knife is made by hand so measurements may vary.
