A veteran smith, who we recently discovered, is producing part of our new line of kitchen knives using White Paper steels under our in-house brand, Yahiko Knives. The interesting gyuto featured here is fashioned from Aogami 2 high carbon steel. The knife is clad with a soft stainless steel for durability and lightness. It also alleviates the need for extra care in drying the knifeóbut it still essential to keep the blade edge clean and dry between uses.
Our blacksmith hardens the core steel to about 61 Rockwell and he does this process in-house and by experience. He told us that he has to judge the color of the red hot steel to get it right. He said it took him a while when he was younger to perfect the technique! The outer cladding (jigane) is hammer forged to the core steel using the san-mai method of awasi (laminating). This technique leaves both the edge and spine uncovered. The cladding is left with the forgers carbon scale on the main blade face (kurouchi finish) and is hammer finished to help reduce stiction and enhance the visual appeal.
The 180mm gyuto is an interesting knife in so much as it possesses all of the inherent virtues of a normal gyuto but in a much more compact package. The reduced size endows the knife some extra, positive traits. It is much stiffer and lighter, and this feels very reassuring when cutting and slicing. It is able to get into tight spaces and perform more intricate detail work. It is also a knife that can be used with ingredients in hand. This is a little beauty and we think you will find it could become your go-to knife for most tasks around the kitchen.
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Edge Grind: Even
Engraving: Hand Engraved
Handle: Oak Octagonal
Ferrule: Buffalo Horn
Blade Length: 186mm
Total Length: 324mm
Spine Thickness at Base: 3.05mm
Blade Height at Base: 42.33mm
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