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We are really happy with this ever growing line of knives that are being made for us by our blacksmith in Sanjo City. Like many knife makers, he started out making farm tools—in his case, sickles. When the market started slowing for these tools he put his hand to making kitchen knives, and we are glad he did.
This is a classic gyuto design in terms of size, proportions, and weight. As such it will appeal to many professional and home chefs as a do-it-all cutter and slicer. The height at the heel is a bit taller than usual for a 210mm knife, measuring about 49mm. This gives some extra hand room between the board and handle and makes the knife feel very secure and safe in use.
The blade is constructed with a core of Shirogami #2 steel, which is clad san-mai style with a layer of a soft iron on either side. The cladding is given a traditional kurouchi look, which is further refined with the addition of a nashiji finish. The blade face is quite smooth and refined. Adding to this good look is some nicely executed hand chiseled kanji. A lovely burnt chestnut and buffalo horn handle completes this attractive package.Brand: Yahiko
Location: Sanjo City
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Type: Gyuto
Edge Length: 216mm
Height: 49mm
Weight: 5.8oz
Handle: Burnt Chestnut D-shaped
Ferrule: Black Buffalo Horn
This is a classic gyuto design in terms of size, proportions, and weight. As such it will appeal to many professional and home chefs as a do-it-all cutter and slicer. The height at the heel is a bit taller than usual for a 210mm knife, measuring about 49mm. This gives some extra hand room between the board and handle and makes the knife feel very secure and safe in use.
The blade is constructed with a core of Shirogami #2 steel, which is clad san-mai style with a layer of a soft iron on either side. The cladding is given a traditional kurouchi look, which is further refined with the addition of a nashiji finish. The blade face is quite smooth and refined. Adding to this good look is some nicely executed hand chiseled kanji. A lovely burnt chestnut and buffalo horn handle completes this attractive package.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Yahiko Sanjo White #2 Nashiji Gyuto 210mm Yahiko Sanjo White #2 Nashiji GyutoPosted By: François Messier
1 people found this review helpful
Have received it only a couple couple of weeks ago. Did not took the time to sharpen it yet, and for a good reason… did'nt have to… Very sharp out of the box. Love the nashiji finish. Overall, a very good knife.
1 people found this review helpful
Have received it only a couple couple of weeks ago. Did not took the time to sharpen it yet, and for a good reason… did'nt have to… Very sharp out of the box. Love the nashiji finish. Overall, a very good knife.
OUTSTANDINGPosted By: Jeff Dickey - verified customer
2 people found this review helpful
This is an amazing knife. Fit and finish is on point. D-shape handle is comfortable. Out of the box sharpness is very good, not quite great but easily enhanced.
What really stands out is the grinds and performance. I have several gyutos, and this one goes through food like a completely different beast - it literally falls through things. My other knives are kept very sharp and perform very well, but the first time I used this knife I thought "Ohhhh, now I understand what all the fuss is about!". I read about how much grinds and profile make a difference but until I used this knife it didn't really resonate. Maybe it's like thinking you know what good cars are all about and then getting a chance to drive a Ferrari (I wouldn't know but the analogy makes sense to me).
Do yourself a favor - get this knife. It completely changed how I think about performance standard in the kitchen. Steve says much the same thing in his review video and he is not wrong. I love using this knife.
2 people found this review helpful
This is an amazing knife. Fit and finish is on point. D-shape handle is comfortable. Out of the box sharpness is very good, not quite great but easily enhanced.
What really stands out is the grinds and performance. I have several gyutos, and this one goes through food like a completely different beast - it literally falls through things. My other knives are kept very sharp and perform very well, but the first time I used this knife I thought "Ohhhh, now I understand what all the fuss is about!". I read about how much grinds and profile make a difference but until I used this knife it didn't really resonate. Maybe it's like thinking you know what good cars are all about and then getting a chance to drive a Ferrari (I wouldn't know but the analogy makes sense to me).
Do yourself a favor - get this knife. It completely changed how I think about performance standard in the kitchen. Steve says much the same thing in his review video and he is not wrong. I love using this knife.
Loving it!Posted By: David Rapkin
Steve really nails it in his glowing video review. The only thing that keeps this knife from being a "laser" is one of its great strengths: it thins out quickly, it's very thin behind the edge, and the tip's a rapier, but it still has just enough heft to get through harder product, such as big carrots, with ease. Mine curves gently all the way to the heel, so maybe not the world's best chopper, but there's still plenty of contact on the board. Push-pull, tip draws and rocking are a dream. My nashiji finish isn't particularly pronounced, and the kurouchi perhaps isn't the most durable (maybe reach for another knife when you have a bunch of citrus to get through) but the performance here is just stellar. Very user-friendly, this could be anyone's go-to all purpose blade.
Steve really nails it in his glowing video review. The only thing that keeps this knife from being a "laser" is one of its great strengths: it thins out quickly, it's very thin behind the edge, and the tip's a rapier, but it still has just enough heft to get through harder product, such as big carrots, with ease. Mine curves gently all the way to the heel, so maybe not the world's best chopper, but there's still plenty of contact on the board. Push-pull, tip draws and rocking are a dream. My nashiji finish isn't particularly pronounced, and the kurouchi perhaps isn't the most durable (maybe reach for another knife when you have a bunch of citrus to get through) but the performance here is just stellar. Very user-friendly, this could be anyone's go-to all purpose blade.
For me, the perfect knife Posted By: J. Lane - verified customer
Mark Richmond helped me select this knife, and I couldn't be more pleased. Beautifully finished and well balanced; a pleasure to work with. My favorite larger chef knife and an ideal size, weight and blade width for me, a home cook,
Mark Richmond helped me select this knife, and I couldn't be more pleased. Beautifully finished and well balanced; a pleasure to work with. My favorite larger chef knife and an ideal size, weight and blade width for me, a home cook,
