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Yamashin White #1 Gyuto 240mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced.
These are every day 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 these 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.
We upgraded these recently with a nice, extra-large walnut octagonal handle with black pakka wood ferrule. Great for those of you who have big hands and like a larger handle. Many of our pro users request large handles like these so we thought we would accommodate them.Weight: 5.8oz
Blade length: 240mm
Overall length: 400mm
Spine thickness at base: 2.8mm
Depth of blade at base: 50.39mm
These are every day 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 these 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.
We upgraded these recently with a nice, extra-large walnut octagonal handle with black pakka wood ferrule. Great for those of you who have big hands and like a larger handle. Many of our pro users request large handles like these so we thought we would accommodate them.
Product Reviews
I like it, May 30, 2020Posted By: Clay Trippy
History; pro cook in fine dining for 25+ yrs (ran some of them, I suppose you could say exec chef but I hated it. I like cooking not supervising.) My weapon of choice for most of that time was a 10" Dexter Russell sofgrip. Good shape, easy to sharpen, grippy handle, and when ( not if) one of your co=workers throws it on the floor and breaks the tip off you're only out 30 or so bucks. Now I'm retired and nobody else uses my knives so I can baby them as much as I want. And this knife takes some babying (?) If you don't have at least some skill with stones don't buy this knife. I don't recommend it for working cooks/chefs, it is quite reactive to begin with although that is getting better as it develops patina.
I love white #1 cause you can get just insanely sharp and keen. Every time it just falls through something it makes me smile. But it takes some maintenance, so be prepared.
I've had the Yamashin nakiri for several years and it's developed enough patina to seldom react to much.. I love the shape and size of this knife, and the oversized handle is great for those of us with gorilla paws for hands. You will prob want to round the spine and choil. Great knife if you are willing to take care of it. Again, love the handle.
History; pro cook in fine dining for 25+ yrs (ran some of them, I suppose you could say exec chef but I hated it. I like cooking not supervising.) My weapon of choice for most of that time was a 10" Dexter Russell sofgrip. Good shape, easy to sharpen, grippy handle, and when ( not if) one of your co=workers throws it on the floor and breaks the tip off you're only out 30 or so bucks. Now I'm retired and nobody else uses my knives so I can baby them as much as I want. And this knife takes some babying (?) If you don't have at least some skill with stones don't buy this knife. I don't recommend it for working cooks/chefs, it is quite reactive to begin with although that is getting better as it develops patina.
I love white #1 cause you can get just insanely sharp and keen. Every time it just falls through something it makes me smile. But it takes some maintenance, so be prepared.
I've had the Yamashin nakiri for several years and it's developed enough patina to seldom react to much.. I love the shape and size of this knife, and the oversized handle is great for those of us with gorilla paws for hands. You will prob want to round the spine and choil. Great knife if you are willing to take care of it. Again, love the handle.
Yamashin White #1 240mm, January 15, 2020Posted By: Jason
1 people found this review helpful
For the money this is an excellent value. Very sharp out of the box and good grinds. Sharpened up a bit more, sealed the handles with some coats of Tung oil and it was good to go.
Took it to work and it handles great, this will be a go to knife for me even over my more expensive knives in my roll. Easy to sharpen and seems to hold an edge pretty well. I removed the polyurethane coating that came on it, not as reactive as i thought it would be even after going through onions, limes, tomatoes etc.... There’s no reason not to own one of these, I’ll probably buy a 210mm.
1 people found this review helpful
For the money this is an excellent value. Very sharp out of the box and good grinds. Sharpened up a bit more, sealed the handles with some coats of Tung oil and it was good to go.
Took it to work and it handles great, this will be a go to knife for me even over my more expensive knives in my roll. Easy to sharpen and seems to hold an edge pretty well. I removed the polyurethane coating that came on it, not as reactive as i thought it would be even after going through onions, limes, tomatoes etc.... There’s no reason not to own one of these, I’ll probably buy a 210mm.
always in arms reach..., February 15, 2017Posted By: J - verified customer
3 people found this review helpful
I love this knife but it came pitted under the kurouchi finish. Doesnt affect the performance, very easy to sharpen. I was shaving with this within 5 mins on a 1000. this is my first high carbon (that ive owned, not used) and its my weapon of choice when it comes to working a line. Good knife for the price and you wont feel TOO bad about beating it up a little. great buy for beginning sharpeners looking to get into carbon steels and cooks who love the rugged, rustic aesthetic.
3 people found this review helpful
I love this knife but it came pitted under the kurouchi finish. Doesnt affect the performance, very easy to sharpen. I was shaving with this within 5 mins on a 1000. this is my first high carbon (that ive owned, not used) and its my weapon of choice when it comes to working a line. Good knife for the price and you wont feel TOO bad about beating it up a little. great buy for beginning sharpeners looking to get into carbon steels and cooks who love the rugged, rustic aesthetic.
Nice and sharp, April 11, 2016Posted By: Kendall Phillips - verified customer
3 people found this review helpful
I bought this knife used. It looked a little chippy but i sharpened it from 800-5000grit and ground out the uneven part and it got super sharp in minutes. It has a nice pinch grip and choil relief. The handle is cheap but comfortable.
3 people found this review helpful
I bought this knife used. It looked a little chippy but i sharpened it from 800-5000grit and ground out the uneven part and it got super sharp in minutes. It has a nice pinch grip and choil relief. The handle is cheap but comfortable.
Great knife , December 8, 2015Posted By: Hermon - verified customer
2 people found this review helpful
I have been looking at this knife the 240 for a while. The first thing I did test my new knife . this is my First Japanese Knife .It was very sharp. I shave a potato. The Yamashin Is a great Knife for the Money. was on sale for $83.00 , The handle is fine , But you could updated to your liking .
2 people found this review helpful
I have been looking at this knife the 240 for a while. The first thing I did test my new knife . this is my First Japanese Knife .It was very sharp. I shave a potato. The Yamashin Is a great Knife for the Money. was on sale for $83.00 , The handle is fine , But you could updated to your liking .
Product Review, December 26, 2013Click here to review this product
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(Reviews are subject to approval)
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