Founded over 70 years ago by patriarch Ryoichiro Yamaguchi, the Yamaguchi Forge originally made tools like sickles, hoes, and other work tools along with kitchen knives. His son, Yoshihito Yamaguchi, is now the master blacksmith of this three-man workshop along with his son, the 3rd generation Yamaguchi, and one other craftsman. Their small shop is located in a fishing village in the Kayaki district of Nagasaki Prefecture, the location of which influenced the creation of specialized knives for fishermen and chefs who process and cook fish.
The blade of this fun and functional petty is made from Shirogami #2 carbon steel, which is laminated with a soft iron for both protection and ease of manufacturing. White #2 is a very fine steel for kitchen knives that is a bit harder to forge than the other Hitachi paper alloys. But when done correctly, is about as good as a steel gets for taking and holding an edge. The soft iron cladding is applied san-mai style and retains the carbon scale for that great looking kurouchi finish.
We love the shape and profile of this knife. It looks very unusual yet purposeful and would be a great choice for so many tasks either on the cutting board or in hand. A simple oval ho wood handle and plastic ferrule complete this well made and keenly priced knife.
Blacksmith: Yamaguchi Forge
Location: Kayaki district, Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Soft Iron
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 2 ounces
Blade Length: 105 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 37 mm
Edge Grind: 50/50 Double Bevel
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