This Yamashin Kasumi gyuto gives cooks who want a longer, full-reach chef knife access to the same Blue #2 carbon steel performance found on the 210mm Kasumi sibling, with the additional length that makes a real difference through larger proteins and longer slicing runs. Kaki-san hammer-forges this in Tosa in a san mai construction with the Blue #2 core wrapped in soft iron cladding and finished to a kasumi surface.
With a blade length of 240mm and a height of 52mm, this is a serious knife with real board presence, and the walnut octagonal handle with black pakka wood ferrule gives it a clean, traditional presentation. The kasumi finish is subtle, with a hazy polish over the soft iron cladding.
What Customers Are Saying: One reviewer loves the aesthetic of this knife as their first gyuto and calls the edge great. They note the knife is quite reactive and that forcing a patina helped prevent rust spots from forming. A few passes on a whetstone brought it to very sharp.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge and soft iron cladding will develop a patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer-term storage. Hand wash only.
Each knife is made by hand so measurements may vary.Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi
Grind: Double Bevel (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 9.0 oz (256 g)
Blade Length: 240 mm
Total Length: 393 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
With a blade length of 240mm and a height of 52mm, this is a serious knife with real board presence, and the walnut octagonal handle with black pakka wood ferrule gives it a clean, traditional presentation. The kasumi finish is subtle, with a hazy polish over the soft iron cladding.
What Customers Are Saying: One reviewer loves the aesthetic of this knife as their first gyuto and calls the edge great. They note the knife is quite reactive and that forcing a patina helped prevent rust spots from forming. A few passes on a whetstone brought it to very sharp.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge and soft iron cladding will develop a patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer-term storage. Hand wash only.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great first gyutoPosted By: Ryan
16 people found this review helpful
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.
16 people found this review helpful
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.
