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Yamashin White #1 Gyuto 210mm. This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money this knife would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives. Maker: Yamashin
Construction: Hammer Forged / San Mai
Cladding: Soft Iron
Edge Steel: Shirogami
HRC: 60+-
Edge Grind: 50/50
Location: Tosa Japan
Weight: 5.8oz
Blade length: 215mm
Overall length: 355mm
Spine thickness at base: 3.4mm
Depth of blade at base: 50.79mm
New Walnut octagonal handle
Black Pakka wood ferrule
2 review(s) 
