Here it is rewritten in your tight mobile-first template format, with strong culinary language to clearly signal this is a kitchen knife for food preparation:
The Yamashin Blue #2 Damascus Santoku 165mm is a handcrafted Japanese kitchen knife designed specifically for slicing, dicing, and chopping vegetables, fruits, and boneless proteins. The santoku profile — often called an “all-purpose kitchen knife” in Japan — features a slightly curved edge and compact length that make it ideal for everyday meal prep at home or in a professional kitchen. This is a purpose-built culinary tool for food preparation.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and responsive sharpening. The Blue #2 core is clad in layered Damascus steel using san mai construction, adding durability and visual depth while supporting the harder core. The double bevel grind makes it comfortable for both right- and left-handed cooks. As with most harder Japanese kitchen knives, avoid twisting in dense foods or cutting bones or frozen items to prevent chipping.
Care Instructions: This 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 put in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, saya, 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 (reactive) Finish: Damascus Migaki Grind: Double Bevel Handle: Octagonal Walnut Ferrule: Black Pakka Wood Weight: 4.4 oz (125 g) Edge Length: 168 mm Total Length: 310 mm Spine Thickness at Heel: 4 mm Blade Height: 46 mm
The Yamashin Blue #2 Damascus Santoku 165mm is a handcrafted Japanese kitchen knife designed specifically for slicing, dicing, and chopping vegetables, fruits, and boneless proteins. The santoku profile — often called an “all-purpose kitchen knife” in Japan — features a slightly curved edge and compact length that make it ideal for everyday meal prep at home or in a professional kitchen. This is a purpose-built culinary tool for food preparation.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and responsive sharpening. The Blue #2 core is clad in layered Damascus steel using san mai construction, adding durability and visual depth while supporting the harder core. The double bevel grind makes it comfortable for both right- and left-handed cooks. As with most harder Japanese kitchen knives, avoid twisting in dense foods or cutting bones or frozen items to prevent chipping.
Care Instructions: This 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 put in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, saya, or on a magnetic strip to protect the edge.
