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Yamashin White #1 Santoku 165mm. 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 kurouchi knives. This knife now comes with an upgraded walnut octagonal handle and pakka wood ferrule.
Weight: 4 ounces
Blade Length: 170 mm
Overall Length: 305 mm
Spine Thickness at Base: 2.8 mm
Blade Height: 45.9 mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great knife with a bit of love, April 6, 2021Posted By: Scott - verified customer
I picked this up as my first asian style knife, as well as my first carbon steel knife. And the short is, whoa man the performance of this slicing and cutting is so far above any stainless steel, simple knife I've used before. Extremely impressive. And as someone who prides themselves on keeping well maintained tools, the experience of using this tool in the kitchen has renewed a lot of joy when preparing food. The knife rewards you for using it right too, the knife loves push cuts.
That being said, the knife needs a little love before it is that level. The coating on the blade absolutely needs to be removed before use, or it adds a substantial amount of friction. Solution, my wife's nail polish remover worked just fine. The edge needs to be sharpened for sure. A few minutes on a 1000 grit whetstone was all it needed. I also sealed the handle and epoxyed the junction between the blade and handle, just for moisture protection. And I used a round file to soften the edges of the blade heel to make a pinch grip more comfortable.
I know that sounds like a lot, but I enjoyed the process. If you're like me who takes pride in well-maintained, well-working tools, then you'll enjoy it too. All of a sudden, a knife in the budget range is preforming extremely well, and it took 15 bucks at a hardware store for the supplies to get it there. Not counting the sharpening stone, but I already had that.
All in all, a little love and you have a kitchen tool that works really well, and is somewhat unique to how you have treated it to get it there, and for a very reasonable price point.
I picked this up as my first asian style knife, as well as my first carbon steel knife. And the short is, whoa man the performance of this slicing and cutting is so far above any stainless steel, simple knife I've used before. Extremely impressive. And as someone who prides themselves on keeping well maintained tools, the experience of using this tool in the kitchen has renewed a lot of joy when preparing food. The knife rewards you for using it right too, the knife loves push cuts.
That being said, the knife needs a little love before it is that level. The coating on the blade absolutely needs to be removed before use, or it adds a substantial amount of friction. Solution, my wife's nail polish remover worked just fine. The edge needs to be sharpened for sure. A few minutes on a 1000 grit whetstone was all it needed. I also sealed the handle and epoxyed the junction between the blade and handle, just for moisture protection. And I used a round file to soften the edges of the blade heel to make a pinch grip more comfortable.
I know that sounds like a lot, but I enjoyed the process. If you're like me who takes pride in well-maintained, well-working tools, then you'll enjoy it too. All of a sudden, a knife in the budget range is preforming extremely well, and it took 15 bucks at a hardware store for the supplies to get it there. Not counting the sharpening stone, but I already had that.
All in all, a little love and you have a kitchen tool that works really well, and is somewhat unique to how you have treated it to get it there, and for a very reasonable price point.
Great Service & Knives, January 1, 2020
Arrived with substantial divot along the edge, January 8, 2018Posted By: Andrew J Burton - verified customer
I received this knife in a pretty poor state. I understand that this is a less expensive knife so I am not too disappointed, but still. There was a large divot at the centerpoint along the blades edge. The grind along the tip and heel also end with a wave. I took it to my stone and I am able to get a REALLY good edge and sharpness, except for these three locations where the stone does not touch, three! So I am pretty bummed out about that, its still an $80 knife and I expected a better product. Handle is nice. Probably won't buy from this maker again because of the massive divot along the edge.
I received this knife in a pretty poor state. I understand that this is a less expensive knife so I am not too disappointed, but still. There was a large divot at the centerpoint along the blades edge. The grind along the tip and heel also end with a wave. I took it to my stone and I am able to get a REALLY good edge and sharpness, except for these three locations where the stone does not touch, three! So I am pretty bummed out about that, its still an $80 knife and I expected a better product. Handle is nice. Probably won't buy from this maker again because of the massive divot along the edge.
Superb santoku, July 16, 2017Posted By: Tremayne Blair - verified customer
Very nice for someone starting out in the Japanese knife world. Fit & Finish are very good for the price. The handle is excellent. OOTB sharpness is a 3 out of 10. The choil was very rough but that was a very easy fix with some files. My first time sharpening White
Very nice for someone starting out in the Japanese knife world. Fit & Finish are very good for the price. The handle is excellent. OOTB sharpness is a 3 out of 10. The choil was very rough but that was a very easy fix with some files. My first time sharpening White
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