Yamashin has been producing honest, hard-working kitchen knives in Tosa, Japan, for generations, and this White #1 Nakiri is a perfect example of what makes their work so well regarded. Tosa is one of Japan's 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.
This nakiri is hammer-forged in a san mai construction, with a Shirogami #1 core clad in soft iron that develops a beautiful patina over time. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with minimal effort. The grind on these knives is particularly impressive for the price, giving them a behind-the-edge thinness that translates directly into cutting performance. The walnut octagonal handle with black pakka wood ferrule is a recent upgrade that adds a touch of warmth and refinement to an already excellent package.
Customers who pick up the Yamashin line rarely stop at one knife. They consistently praise the out-of-the-box sharpness, the rustic kurouchi aesthetic, and the extra blade height that makes scooping cut vegetables from board to pan effortless. The fit and finish earn high marks across the board, and the easy-sharpening character of the Shirogami #1 steel keeps it performing like new with minimal upkeep.
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: 6.4 oz (181 g)
Blade Length: 166 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm
This nakiri is hammer-forged in a san mai construction, with a Shirogami #1 core clad in soft iron that develops a beautiful patina over time. The nakiri profile — flat edge, tall blade, squared tip — is purpose-built for vegetable work, delivering clean, efficient cuts with minimal effort. The grind on these knives is particularly impressive for the price, giving them a behind-the-edge thinness that translates directly into cutting performance. The walnut octagonal handle with black pakka wood ferrule is a recent upgrade that adds a touch of warmth and refinement to an already excellent package.
Customers who pick up the Yamashin line rarely stop at one knife. They consistently praise the out-of-the-box sharpness, the rustic kurouchi aesthetic, and the extra blade height that makes scooping cut vegetables from board to pan effortless. The fit and finish earn high marks across the board, and the easy-sharpening character of the Shirogami #1 steel keeps it performing like new with minimal upkeep.
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.
