Yamato 'Oboro' 210mm Gyuto White #2 - Valnød

From Kaneshige Hamono, the brains behind Konosuke, we can now present their new brand, Yamato.

In Sakai, Japan these knives are produced. Made in White #2 in the core, and soft iron on the outside. We do not know the blacksmith or the sharpener behind the knives, but we can tell that they are fantastically processed. The curing is fantastic and the grinding is top notch. Very nice grind that makes the knives super thin behind the egg, which helps for an incredibly good cutting experience.

The knives here also measure 50mm from the heel. Good height of the blade which gives plenty of room to work. The Oboro series also differs from Kon-Gou by a slightly different grind. Kon-Gou has a more distinct shinogi, where the grind starts at the 'shadow', where Oboro has more of a flat grind, where it tapers from the back down to the egg.

Fit & Finish is also in a special class. Rounded and polished at the back and heel, so they are nice to hold in a pinch grip, and then they are finished with a crazy nice hand-kasumi on the soft iron, and polished core steel.

The knife is a 210mm Gyuto and is a good all-around knife in the kitchen, which is suitable for meat, fish and vegetables.

Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.