Tosa has been producing working knives in Japan for centuries - agricultural tools, hunting knives, and kitchen blades made by craftsmen who prize function and durability over decoration. Kaki-san at Yamashin carries that tradition forward with a line of Blue #2 carbon steel knives that deliver exceptional performance at prices well below what comparable steel commands from better-known production centers. The Blue #2 (Aogami #2) core steel adds chromium and tungsten to pure carbon steel, giving it better wear resistance and slightly more corrosion tolerance than White #2 while retaining the fine edge-taking qualities that make high-carbon Japanese knives worth the extra care.
The ko bocho is a traditional Japanese small utility knife - compact, nimble, and suited for close board work and light in-hand tasks. At 124mm blade length and 39mm height it sits between a paring knife and a petty in format, with a flat-enough heel for board chopping and enough blade to handle trimming, segmenting, and detail cuts with authority. The kasumi (hazy) finish reveals the contrast between the polished hagane (core steel) and the softer iron cladding along the blade road - a traditional Japanese aesthetic that also serves as a visual indicator of the grind line. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. A light lacquer coating is applied at the factory - this will wear away with use and sharpening, which is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
The ko bocho is a traditional Japanese small utility knife - compact, nimble, and suited for close board work and light in-hand tasks. At 124mm blade length and 39mm height it sits between a paring knife and a petty in format, with a flat-enough heel for board chopping and enough blade to handle trimming, segmenting, and detail cuts with authority. The kasumi (hazy) finish reveals the contrast between the polished hagane (core steel) and the softer iron cladding along the blade road - a traditional Japanese aesthetic that also serves as a visual indicator of the grind line. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. A light lacquer coating is applied at the factory - this will wear away with use and sharpening, which is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
- Maker: Kaki-san
- Brand: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Soft Iron
- Finish: Kasumi (Hazy)
- Edge Grind: Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 2.8 oz (80g)
- Blade Length: 124mm
- Total Length: 250mm
- Spine Thickness at Heel: 3mm
- Blade Height: 39mm
