Kaki-san is the sole blacksmith at Yamashin, working out of Tosa, Japan. Yamashin knives are among the most traditional we carry - simple, honest construction without marketing flourish, built for serious daily use in home and professional kitchens.
This 210mm gyuto is hammer-forged in a san mai construction with a Hitachi Blue #2 carbon steel core wrapped in soft iron cladding, then given a kurouchi, or black as-forged, finish that is left on as the outer surface. The soft iron cladding is reactive like the core, so the full blade face develops a natural patina over time. With a generously measured blade length that usually runs over 210mm, it is a practical everyday chef knife, and the octagonal walnut handle gives it a warm, distinctive look.
What Customers Are Saying: Two reviewers are both very enthusiastic. One calls it amazing and beautiful, praising the weight, handle aesthetics, finish, and how effortlessly it cuts - comparing the results to slices off a mandoline slicer and saying they need at least two more.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
Each knife is made by hand so measurements may vary.Maker: Yamashin
Blacksmith: Kaki-san
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Grind: Double Bevel (See Choil Photo)
Handle: Octagonal Walnut (the handle has been updated; trust the pictures, not the video)
Weight: 6.6 oz (186 g)
Blade Length: 212 mm
Total Length: 363 mm
Spine Thickness at Base: 5 mm
Blade Height: 45 mm
This 210mm gyuto is hammer-forged in a san mai construction with a Hitachi Blue #2 carbon steel core wrapped in soft iron cladding, then given a kurouchi, or black as-forged, finish that is left on as the outer surface. The soft iron cladding is reactive like the core, so the full blade face develops a natural patina over time. With a generously measured blade length that usually runs over 210mm, it is a practical everyday chef knife, and the octagonal walnut handle gives it a warm, distinctive look.
What Customers Are Saying: Two reviewers are both very enthusiastic. One calls it amazing and beautiful, praising the weight, handle aesthetics, finish, and how effortlessly it cuts - comparing the results to slices off a mandoline slicer and saying they need at least two more.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Ohh manPosted By: Anil
22 people found this review helpful
This knife is amazing. It’s beautiful. From the finish to the colors on the handle. To the weight in your hand. You will fall in love with how it cuts, rocks, and glides through product. You can get slices like you were using a mandoline slicer. I need atleast two more. I hope you guys get more in stock soon
22 people found this review helpful
This knife is amazing. It’s beautiful. From the finish to the colors on the handle. To the weight in your hand. You will fall in love with how it cuts, rocks, and glides through product. You can get slices like you were using a mandoline slicer. I need atleast two more. I hope you guys get more in stock soon
Great knife
