- Richmond Artifex Gyuto
- Hiromoto Gyuto
- Yamashin Gyuto
- Henckel's Twinmaster Chef
This review consists of :
Knives :
This review consists of : |
|
Seller Webpage : Yamashin White #1 Gyuto
Yamashin White #1 Gyuto 240mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time adding to the great rustic look of these knives.
About the manufacturer/maker :
Yamashin Knives
This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are every day kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money these would be an excellent choice. The handles are oval shape and the grinds are even on both sides so these would make a good choice for lefties and righties alike.
Specifications from the seller :
The sellers perspective on the steel :
White #1 :Almost identical to Blue #1 steel except for the absence of Chromium and Tungsten, this is a very pure Carbon steel alloy. Also known as Shiro-ko, this is very popular steel for high end Japanese cutlery especially in Honyaki blades. These knives take an extremely fine edge, but do not tend to have the edge retention of other alloys. It is very reactive so wiping down and drying should be done after every use.
- Carbon: 1.25 - 1.35%
- Manganese: .20 - .30%
- Phosphorus: .025%
- Sulfur: .004%
- Silicon: .10 - .20%
A few details on this one :
A bit of geometry :
In a bit more detail on the grind :
The pictures on the right are 50X mag shots of the micro-bevel.
On 3/8" hemp, the cutting ability was very low as would be expected from the lack of sharpness :
Note that the blade comes with a coat of lacquer which is why it doesn't cut very well as that extends to the edge as well completely smoothing it over. This has to be removed which is fairly easy to do to the flats however to really get it off the edge likely will required a very light honing.
Ergonomics :
Security :
Durability :
Miscellaneous :
As the only knife used in the kitchen, it was brought into rotation on Jan. 27 / 2013 and lasted XX weeks before it had to be sharpened.
As a very basic check on edge retention, through 1000 slices through pine :
| Knife | Steel | Hardness | Sharpness | # runs | 15% | 10% | 5% |
|---|---|---|---|---|---|---|---|
| cardboard cut (m) | |||||||
| 1 | 0.0 (0.0) | 00 (0 ) | 00 ( 0) | ||||
Overview :
Comments can be emailed to Please Use the Forum or by posting to the following thread :
and/or the YouTube Playlist for Kitchen Knives.
Most of the pictures in the above are in the PhotoBucket album.
| Last updated : | |
| Originally written: | 26/04/2013 |