Santoku means three virtues in Japanese - slicing, dicing, and mincing - and this Blue #2 version from Yamashin delivers all three with the edge quality that only high-carbon aogami steel knives can provide at this price point. Kaki-san forges in Tosa, Japan, a region with centuries of knife-making tradition built around practical working blades rather than decorative production. The Blue #2 (Aogami #2) core steel is wrapped in soft iron cladding and finished with a kasumi treatment - the polished blade road reveals the contrast between the harder hagane at the edge and the softer iron cladding above, a finish as functional as it is attractive. Chromium and tungsten additions in Blue #2 give it better wear resistance than White #2 while retaining the fine edge quality that makes Japanese carbon steel worth the care.
This is a well-proportioned, all-purpose santoku - tall enough for good knuckle clearance through board work, flat enough at the heel to suit push-cutting through vegetables and proteins, and light enough at about 5.6 oz to feel responsive through extended prep sessions. The even double-bevel grind performs well across all cutting tasks. If you are looking for an introduction to Japanese carbon steel kitchen knives without a large investment, this santoku is a clear and compelling option. The blade is paired with a walnut octagonal handle with a black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away over time - this is expected. Hand wash only; never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
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: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 48 mm
This is a well-proportioned, all-purpose santoku - tall enough for good knuckle clearance through board work, flat enough at the heel to suit push-cutting through vegetables and proteins, and light enough at about 5.6 oz to feel responsive through extended prep sessions. The even double-bevel grind performs well across all cutting tasks. If you are looking for an introduction to Japanese carbon steel kitchen knives without a large investment, this santoku is a clear and compelling option. The blade is paired with a walnut octagonal handle with a black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away over time - this is expected. Hand wash only; never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
