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. With a blade length just over 120mm and a height at just about 40mm, 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.
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 use the 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 (80 g)
Blade Length: 124 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm
The ko bocho is a traditional Japanese small utility knife - compact, nimble, and suited for close board work and light in-hand tasks. With a blade length just over 120mm and a height at just about 40mm, 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.
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 use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
