Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
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: Damascus Migaki
Cladding: Damascus Reactive
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166 g)
Edge Length: 213 mm
Total Length: 359 mm
Spine Thickness at Heel: 4.6 mm
Blade Height at Heel: 44.0 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.
