Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
Location: Sakai/Osaka Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Edge Grind: Even, 50/50
Handle: Burnt Chestnut, D-shaped
Weight: 5.6 oz (160 g)
Edge Length: 218 mm
Total Length: 375 mm
Spine Thickness at Base: 3.3 mm
Blade Height at Base: 51.9 mm