Yamashin has been producing honest, hard-working kitchen knives in Tosa, Japan for generations, and this White #1 Kiri Cleaver is one of the most distinctive knives in their lineup. Tosa is one of Japan most productive knife-making regions, known for turning out blades that prioritize real-world performance over flash. Shirogami — meaning white paper steel — is among the purest carbon steels available, prized by sharpening enthusiasts for how easily it takes a razor edge and how well it holds it through heavy use.
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 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. The walnut octagonal handle with black pakka wood ferrule rounds out a knife that punches well above its price.
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 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. The walnut octagonal handle with black pakka wood ferrule rounds out a knife that punches well above its price.
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
