Yamashin makes knives for a wide audience of home and professional users and they are some of the most traditional Japanese kitchen knives we carry. Yamashin knives are very simple blades and due to this simplicity are available at a really keen price. This knife is made from Blue #2 high carbon steel with a soft iron cladding. The cladding retains the blacksmithís carbon scale, which is known as a kurouchi finish. This adds a level of protection to the reactive blade but does not negate the need for careful cleaning and drying after use.
Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.
This is a classic petty in terms of length, while it is somewhat taller than other similar length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn this affords the blade a nice stiff characteristic.
We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Grind: Double Bevel (See Choil Shot)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
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