White #2 carbon steel has been a cornerstone of Japanese bladesmithing for generations, prized for its purity and the razor-keen edge it develops on a water stone. Yamamoto San at Yoshikane Hamono in Sanjo City, Niigata Prefecture has built his reputation around it, producing hammer-forged knives in a small shop tradition that prioritizes edge geometry and fit and finish above all else. Sanjo is one of Japan's most celebrated metalworking regions, and Yoshikane stands as one of its most respected small production houses.
The gyuto - Japan's all-purpose chef knife - is where a thin grind and a responsive steel pay off most, and this 210mm version delivers exactly that. The White #2 core is hardened to HRC 63 and wrapped in san mai construction with stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping the reactive hagane (inner core steel) at the cutting edge where it belongs. Yamamoto San grinds these blades exceptionally thin behind the edge, and at 213mm with a blade height of 48mm the proportions are lean and nimble - well suited to cooks who prefer a knife that moves quickly through the cut. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that develops character with use, while the ebony octagonal handle provides a secure, comfortable grip through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.
The gyuto - Japan's all-purpose chef knife - is where a thin grind and a responsive steel pay off most, and this 210mm version delivers exactly that. The White #2 core is hardened to HRC 63 and wrapped in san mai construction with stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping the reactive hagane (inner core steel) at the cutting edge where it belongs. Yamamoto San grinds these blades exceptionally thin behind the edge, and at 213mm with a blade height of 48mm the proportions are lean and nimble - well suited to cooks who prefer a knife that moves quickly through the cut. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that develops character with use, while the ebony octagonal handle provides a secure, comfortable grip through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.
- Blacksmith: Yoshikane Hamono
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2
- Cladding: Stainless
- HRC: 63+-
- Finish: Nashiji (Pear Skin)
- Handle: Ebony Octagonal
- Weight: 6.2 oz (176 g)
- Blade Length: 213 mm
- Total Length: 362 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 48 mm
