Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing bunka.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Kasumi (Polished)
Laquer Coating
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118 g)
Edge Length: 169 mm
Total Length: 308 mm
Spine Thickness at Heel: 3.4 mm
Blade Height at Heel: 43.9 mm
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
