On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
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
Product Reviews
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#1. Oh boy is it a pleasure! I used King 1000/6000 combo, then on to a strop with white compound. Only took me 15 min to get the blade to cut free hanging hairs.I highly recommend this knife. A great addition to any knife collection .
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#1. Oh boy is it a pleasure! I used King 1000/6000 combo, then on to a strop with white compound. Only took me 15 min to get the blade to cut free hanging hairs.I highly recommend this knife. A great addition to any knife collection .
Really Sick Santoku, December 25, 2015Posted By: Cody - verified customer
1 people found this review helpful
Purchased this knife and received it right away. Pretty sharp out of the box, and beautiful craftsmanship and quality for the price. The walnut handle is comfortable and smooth and the whole knife is balanced in the perfect place. Really happy with this purchase and would recommend to anyone. The knife had quite a bit of patina on it already when I took it out of the box, but it may be forced a little from the maker. Either way, great Santoku.
1 people found this review helpful
Purchased this knife and received it right away. Pretty sharp out of the box, and beautiful craftsmanship and quality for the price. The walnut handle is comfortable and smooth and the whole knife is balanced in the perfect place. Really happy with this purchase and would recommend to anyone. The knife had quite a bit of patina on it already when I took it out of the box, but it may be forced a little from the maker. Either way, great Santoku.
Product Review, June 7, 2014Posted By: L Cook - verified customer
I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with training wheels"". I have been using a Mercer Santoku for the last 2 years, as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to, I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general, I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks, both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But, as cooks we are always learning new techniques.
I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with training wheels"". I have been using a Mercer Santoku for the last 2 years, as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to, I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general, I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks, both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But, as cooks we are always learning new techniques.
Product Review, June 4, 2014Posted By: Rick P. - verified customer
I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with training wheels"". I have been using a Mercer Santoku for the last 2 years, as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to, I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general, I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks, both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But, as cooks we are always learning new techniques.For $65.00, I got a heck of a knife. Time will tell how long the knife will hold up to the constant use I will put it through. I have read in other reviews that knives around this price have no place in a professional kitchen"". I would beg to differ. It is a knife that does need a little more TLC, but I feel that goes in line with the pride we take in the food we prepare and serve. I am planning on purchacing a few more carbon steel knives in the vary near future. Possibly the Yamashin #1 Nakiri and Funayuki.Thank you CKTG, for being here on my journy into Japanese steel.
I work as a line/prep cook. I wanted to delve into the world of Japanese steel. I began researching for a Japanese carbon steel knife with training wheels"". I have been using a Mercer Santoku for the last 2 years, as I like the length and shape of the Santoku. My choice was narrowed down to the Tojiro Shirogami and the Yamashin # 1. I chose the latter. While it is much lighter than I am used to, I love the overall feel of the knife. It is sharper than any knife I have used in the past. I purchased my first waterstone soon after I recieved my knife. Keep in mind that I am also a novice with sharpening a knife in general, I hit the knife on the 1000 grit stone every few days to keep a scary edge on it. I have used the Yamashin #1 Santoku for a solid 2 weeks, both on the line and during my heavy prep days. I have no complaints other than having to utilize different techniques while using the knife. But, as cooks we are always learning new techniques.For $65.00, I got a heck of a knife. Time will tell how long the knife will hold up to the constant use I will put it through. I have read in other reviews that knives around this price have no place in a professional kitchen"". I would beg to differ. It is a knife that does need a little more TLC, but I feel that goes in line with the pride we take in the food we prepare and serve. I am planning on purchacing a few more carbon steel knives in the vary near future. Possibly the Yamashin #1 Nakiri and Funayuki.Thank you CKTG, for being here on my journy into Japanese steel.
Product Review, April 26, 2013Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
