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Yamashin White #1 Gyuto 240mm. 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 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 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 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) 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
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
