Yamashin Blue #2 Kasumi Gyuto 210mm

Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.

This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. 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

Cladding: Soft Iron

Finish: Kasumi

Weight: 6.9 oz (194 g)

Edge Length: 214 mm

Total Length: 364 mm

Spine Thickness at Heel: 4mm

Blade Height at Heel: 47.5 mm

Grind: Double Bevel (See Choil Shot)

Handle: Walnut Octagonal

Ferrule: Black Pakkawood