The blacksmith at Yamashin utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing hakata. 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 perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Weight: 6.4 oz/ 180g
Blade Length: 180 mm
Overall Length: 3123mm
Spine Thickness at Heel: 3.2 mm
Blade Height at Heel: 50.3 mm
Grind: Double Bevel (See Choil Shot)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood