Yamashin Blue #2 Kasumi Gyuto 210mm

The Kasumi sub-line from Yamashin pairs the same Hitachi Blue #2 core and soft iron cladding as the Kurouchi line with a kasumi, or hazy, finish and a different handle presentation. Where the Kurouchi items come on red sandalwood handles, the Kasumi items use a walnut octagonal handle with black pakka wood ferrule, giving them a cooler, more refined look.

Kaki-san hammer forges this gyuto in Tosa in a san mai construction with the Blue #2 core wrapped in soft iron cladding, then ground and finished to a kasumi surface. At 214mm blade length and 47.5mm tall it is a full-sized everyday chef knife that covers slicing, dicing, and general prep with the character of a genuine carbon steel blade.

Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge and soft iron cladding will develop a patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer term storage. Hand wash only.

• Maker: Yamashin
• Location: Tosa, Japan
• Construction: San Mai, Hammer Forged
• Core Edge Steel: Hitachi Blue #2
• Cladding: Soft Iron
• Finish: Kasumi
• Grind: Double Bevel (See Choil Shot)
• Handle: Walnut Octagonal
• Ferrule: Black Pakka Wood
• Weight: 6.9 oz (194 g)
• Blade Length: 214 mm
• Total Length: 364 mm
• Spine Thickness at Heel: 4 mm
• Blade Height: 47.5 mm