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Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.
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.Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi (Polished)
Laquer Coating
Weight: 5.6 oz (158 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3.5 mm
Blade Height at Heel: 48 mm
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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.
