This White #1 Kiri Cleaver is one of the most distinctive knives in the Yamashin lineup, hammer forged in Tosa, Japan by a shop that has spent generations on no-frills, hard-working kitchen knives.
The kiri cleaver occupies a unique space in the Japanese kitchen knife world, taller than a standard bunka or nakiri but far more nimble than a Western cleaver. At 85mm tall and 186mm long, it handles vegetables, proteins, and herbs with equal confidence, and the generous blade height makes transferring cut ingredients from board to pan completely effortless. The hammer forged Shirogami #1 core, the purest grade of white paper steel, is clad in soft iron that develops a rich patina over time, and the 50/50 grind gives it an approachable, easy-to-sharpen profile that rewards cooks at every skill level, set into a walnut octagonal handle with black pakka wood ferrule.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
The kiri cleaver occupies a unique space in the Japanese kitchen knife world, taller than a standard bunka or nakiri but far more nimble than a Western cleaver. At 85mm tall and 186mm long, it handles vegetables, proteins, and herbs with equal confidence, and the generous blade height makes transferring cut ingredients from board to pan completely effortless. The hammer forged Shirogami #1 core, the purest grade of white paper steel, is clad in soft iron that develops a rich patina over time, and the 50/50 grind gives it an approachable, easy-to-sharpen profile that rewards cooks at every skill level, set into a walnut octagonal handle with black pakka wood ferrule.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
- Maker: Yamashin
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Shirogami #1 (White Paper Steel)
- Cladding: Soft Iron
- HRC: 60+
- Edge Grind: 50/50
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 7.8 oz (221 g)
- Blade Length: 186 mm
- Total Length: 350 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 85 mm
