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Kaki san, who is the sole 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 iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. 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
Weight: 9 oz (256 g)
Edge Length: 240 mm
Total Length: 393 mm
Spine Thickness at Heel: 4 mm
Blade Height at Heel: 51.5 mm
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great first gyutoPosted By: Ryan
Love the aesthetic of this knife as my first gyuto, and has great edge. Quite reactive, but forced a patina on it which helps prevent rust spots. A few passes on the wetstone made it very sharp. Only complaints are that the green handle enhancement is very faint. Also, my wife is scared of it (due to the cladding, sharpness and size) which is fine by me since it wont ever get left out after use.
Love the aesthetic of this knife as my first gyuto, and has great edge. Quite reactive, but forced a patina on it which helps prevent rust spots. A few passes on the wetstone made it very sharp. Only complaints are that the green handle enhancement is very faint. Also, my wife is scared of it (due to the cladding, sharpness and size) which is fine by me since it wont ever get left out after use.
