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Yahiko is an exclusive CKTG brand of knives made by some of the best blacksmiths in the Sanjo City area. We have been very fortunate to be able to plug into this wealth of talent to bring you a variety of different steels and construction techniques, all at very competitive prices.
There are currently two White #2 styles of knives in the Yahiko stable. This knife is part of the Sanjo Nashiji line which is constructed with a core of Hitachi White paper 2, clad with a soft stainless steel outer layer. The jigane (outer layer) is wrapped around the hagane (inner layer) using a hammer forging technique called san-mai. This involves cladding the core steel on both sides of the blade, but not wrapping over the top of the spine. Thus the jigane is exposed at the spine and edge. The stainless cladding receives a very nice nashiji (pear skin) finish.
This is a knife that when used as a supplement to your gyuto creates a very dynamic team capable of just about any food prep you can throw their way. This blade is perfect for chopping garlic, shallots, scallions, chocolate, nuts, and tougher dried items like sun dried tomatoes or ancho chiles. It can also double as an in-hand cutter or filleting knife.
It comes with a well-made burnt chestnut D-shaped handle with a black buffalo horn ferrule.Blacksmith: Mr. T.
Location: Sanjo City, Japan
Brand: Yahiko
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Weight: 2.2 oz (62 g)
Blade Length: 124 mm
Total Length: 265 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 27.4 mm
Handle: Burnt Chestnut D-shaped
Ferrule: Black Buffalo Horn
There are currently two White #2 styles of knives in the Yahiko stable. This knife is part of the Sanjo Nashiji line which is constructed with a core of Hitachi White paper 2, clad with a soft stainless steel outer layer. The jigane (outer layer) is wrapped around the hagane (inner layer) using a hammer forging technique called san-mai. This involves cladding the core steel on both sides of the blade, but not wrapping over the top of the spine. Thus the jigane is exposed at the spine and edge. The stainless cladding receives a very nice nashiji (pear skin) finish.
This is a knife that when used as a supplement to your gyuto creates a very dynamic team capable of just about any food prep you can throw their way. This blade is perfect for chopping garlic, shallots, scallions, chocolate, nuts, and tougher dried items like sun dried tomatoes or ancho chiles. It can also double as an in-hand cutter or filleting knife.
It comes with a well-made burnt chestnut D-shaped handle with a black buffalo horn ferrule.
