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Yahiko is a new in-house brand we have created with three well known knife makers, each responsible for a unique line within this brand. We named the brand after a large mountain outside of Sanjo City that is home to a stunning Shinto shrine located at the base of the mountain.
The Sanjo line is made by a single blacksmith who works in Sanjo City, where else! Like many knife makers he started out making farm tools, in his case, sickles. When the market started slowing for these tools he put his hand to making kitchen knives, and we are glad he did.
Using the skills learned over 30 years he hardens the core steel of White #2 to about 61 HRC. He does this in-house and judges the temperature of the steel purely by its color. He hammer forges an outer cladding of soft iron and gives the cladding a very attractive and unique kurouchi finish. The blade is attached to a great looking burnt chestnut handle with a D-shaped profile.
165mm is the most popular size for a knife in Japanese homes. This santoku does everything well.Brand: Yahiko
Location: Sanjo City
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Type: Santoku
Edge Length: 165mm
Height: 50mm
Weight: 5.3oz
Handle: Burnt Chestnut D-shaped
Ferrule: Black Buffalo Horn
The Sanjo line is made by a single blacksmith who works in Sanjo City, where else! Like many knife makers he started out making farm tools, in his case, sickles. When the market started slowing for these tools he put his hand to making kitchen knives, and we are glad he did.
Using the skills learned over 30 years he hardens the core steel of White #2 to about 61 HRC. He does this in-house and judges the temperature of the steel purely by its color. He hammer forges an outer cladding of soft iron and gives the cladding a very attractive and unique kurouchi finish. The blade is attached to a great looking burnt chestnut handle with a D-shaped profile.
165mm is the most popular size for a knife in Japanese homes. This santoku does everything well.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic!Posted By: Christopher Willett
This knife has a lot of great character and some unique qualities. The handle is interesting and well shaped for a D type. The grind is unusual in that it is extremely pronounced, almost the exact opposite of a full flat grind. Food separation is pretty good and wedging isn't anything serious. The out of the box edge was really good. The kurouchi finish is well done as is the kanji. The blade is fully reactive and a patina has been forming quickly with my knife. The blade feels stout, with a lot of thickness coming out of the handle. But due to the aggressive grind, the knife cuts very well with a feeling of confidence. I've stropped it a couple of times to keep the crisp edge. I couldn't be happier with the knife
This knife has a lot of great character and some unique qualities. The handle is interesting and well shaped for a D type. The grind is unusual in that it is extremely pronounced, almost the exact opposite of a full flat grind. Food separation is pretty good and wedging isn't anything serious. The out of the box edge was really good. The kurouchi finish is well done as is the kanji. The blade is fully reactive and a patina has been forming quickly with my knife. The blade feels stout, with a lot of thickness coming out of the handle. But due to the aggressive grind, the knife cuts very well with a feeling of confidence. I've stropped it a couple of times to keep the crisp edge. I couldn't be happier with the knife
