Yamashin Blue #2 Kurouchi Gyuto 210mm

The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish, which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.

This is a nicely proportioned blade. It is not super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood 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: Kurouchi

Weight: 6.1 oz (172 g)

Edge Length: 215 mm

Total Length: 360 mm

Spine Thickness at Base: 4 mm

Blade Height: 47 mm

Grind: Double Bevel (See Choil Shot)

Handle: Red Sandalwood

Ferrule: Colored Pakka Wood