The new Yahiko brand of knives is being made exclusively for us by a leading blacksmith shop in Sanjo City.
The Shirogami 2 line is made from the high carbon steel known as Hitachi White Paper #2. This steel is a good choice for kitchen knives as it can be heat-treated very hard, and responds very well to various thermal cycles. The alloy has great wear resistance while edge stability is very high. The inner core of White #2 is protected with a layer of soft stainless steel. The outer cladding is applied in the san-mai style in which the spine and cutting edge are left exposed. The outer layer is then given a very attractive matte finish, which contrasts with the lovely polished edge and exposed inner core steel.
A hakata style knife is a variation of a banno bunka. It has that typical reverse tanto style tip that is so beloved by many knife aficionados. It is a home cooking knife with a triangular nose and curved spine. Hakata is located on the southern island of Kyushu, where this knife style was once part of any good home kitchen. It is also called Inasa Bocho. Unlike the more common bocho bunka, it is slightly taller with a more curved cutting edge and pronounced reverse tanto tip.
This is one great looking knife and it is a great performer too.
Region: Sanjo City
Construction: Hammer Forged, San Mai
Edge: White #2
Height At Widest Part: 53mm
Blade Length: 183mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
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Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
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