The Damascus version of the Yamashin Blue #2 line steps up in both visual drama and material character. Where the kasumi line uses soft iron cladding, this gyuto wraps the Blue #2 core in reactive Damascus steel - a layered cladding that develops a rich, mottled patina with use, creating a blade that looks different after every week in the kitchen. Kaki-san forges in Tosa, Japan, a region with a deep tradition of working knife production that prioritizes performance over presentation. The result here is a knife that manages both: Damascus cladding that is genuinely striking, over a Blue #2 core that delivers the edge quality and wear resistance that makes aogami steel knives worth choosing over stainless.
The gyuto is Japan all-purpose chef knife, and at 246mm blade length and 46mm height this 240mm version has the reach and proportion for serious kitchen work. Blue #2 (Aogami #2) takes a keen edge and holds it well through sustained use - the chromium and tungsten additions give it real durability without sacrificing the fine edge quality that makes high carbon steel knife choices rewarding for cooks who sharpen regularly. At 5mm spine thickness this is a more substantial grind than the kasumi line - built for confident board work rather than laser-thin slicing. The reactive Damascus cladding will develop its own patina pattern over time, making each knife visually unique with use. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Both the Blue #2 core and the reactive Damascus cladding will patina with use - this is desirable and a natural part of owning this knife. Wipe and dry the blade thoroughly after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones. The patina that develops on the Damascus cladding protects the steel and deepens in character over time.
Each knife is made by hand so measurements may vary.
The gyuto is Japan all-purpose chef knife, and at 246mm blade length and 46mm height this 240mm version has the reach and proportion for serious kitchen work. Blue #2 (Aogami #2) takes a keen edge and holds it well through sustained use - the chromium and tungsten additions give it real durability without sacrificing the fine edge quality that makes high carbon steel knife choices rewarding for cooks who sharpen regularly. At 5mm spine thickness this is a more substantial grind than the kasumi line - built for confident board work rather than laser-thin slicing. The reactive Damascus cladding will develop its own patina pattern over time, making each knife visually unique with use. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Both the Blue #2 core and the reactive Damascus cladding will patina with use - this is desirable and a natural part of owning this knife. Wipe and dry the blade thoroughly after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones. The patina that develops on the Damascus cladding protects the steel and deepens in character over time.
Each knife is made by hand so measurements may vary.
- Maker: Kaki-san
- Brand: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Damascus, Reactive
- Finish: Damascus Migaki
- Edge Grind: Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 6.7 oz (190g)
- Blade Length: 246mm
- Total Length: 390mm
- Spine Thickness at Heel: 5mm
- Blade Height: 46mm
