The Yamashin Blue #2 Damascus Nakiri 165mm is a traditional Japanese vegetable kitchen knife handcrafted in Tosa, Japan. The tall blade and flat edge profile are designed specifically for push cutting, chopping, and fast vegetable prep. This style excels at clean, straight cuts through onions, carrots, cabbage, herbs, and other produce. It is a dedicated culinary tool made for food preparation — not a weapon and not intended for non-kitchen use.
The core steel is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese alloy known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in Damascus stainless layers using san mai construction, adding strength and visual depth while protecting much of the blade from reactivity. The grind is a double bevel for right- or left-handed users. As with most harder Japanese knives, avoid twisting in dense foods or cutting hard materials, as this can cause chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard items. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Yamashin Location: Tosa, Japan Construction: San Mai, Hammer Forged Core Steel: Hitachi Blue #2 (Aogami #2) Cladding: Damascus Finish: Damascus Migaki Grind: Double Bevel Handle: Octagonal Walnut Ferrule: Black Pakka Wood Weight: 5.6 oz (160 g) Edge Length: 164 mm Total Length: 314 mm Spine Thickness at Heel: 4 mm Blade Height: 53 mm
The core steel is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese alloy known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in Damascus stainless layers using san mai construction, adding strength and visual depth while protecting much of the blade from reactivity. The grind is a double bevel for right- or left-handed users. As with most harder Japanese knives, avoid twisting in dense foods or cutting hard materials, as this can cause chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard items. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
