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There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane, who you see pictured, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakkawood
Weight: 5.4oz (155g)
Edge Length: 163mm (6.41in)
Blade Height: 51.34mm (2.02in)
Spine Thickness: 1.96mm
HRC: 61-62
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great grind and finishing, June 5, 2022Posted By: Steve Mattingly
I recently bought this and after some extended use, I’m QUITE impressed. The edge was great out of the box, and there is no wedging using this in anything I’ve tried so far. This is a veg prep monster and allows you to let it sit for a while and suffer no ill effects…unlike my carbon steel. The handle is nicely done and and finish is all around very well done. The kanji is pretty light which is probably better because it won’t get food stuck in it when cleaning.
I haven’t had any reason to sharpen it yet and I use it a lot. I have stopped it a few times on leather and that’s it.
This line of knives represents what I like most…quality and value combined.
I recently bought this and after some extended use, I’m QUITE impressed. The edge was great out of the box, and there is no wedging using this in anything I’ve tried so far. This is a veg prep monster and allows you to let it sit for a while and suffer no ill effects…unlike my carbon steel. The handle is nicely done and and finish is all around very well done. The kanji is pretty light which is probably better because it won’t get food stuck in it when cleaning.
I haven’t had any reason to sharpen it yet and I use it a lot. I have stopped it a few times on leather and that’s it.
This line of knives represents what I like most…quality and value combined.
