Classic series 55 mm and 48mm

Yokashi Classic series chef knife is %100 real Damascus forged from 66 layers of high carbon steel plus a razor-sharp VG-10 super steel cutting edge making a total of 67 layers of stunning Damascus pattern.

Carbon C 1.05%: Increases the edge retention, hardness, and tensile strength. It also improves steel resistance to wear and corrosion.
Chromium Cr 15.50%: Chromium Increases hardness, tensile strength, and toughness of the blade by forming chromium carbide. The higher than 13% Cr is what makes the blade “stainless”.
Molybdenum Mo /1.20%: It improves machinability and hardening property.
Vanadium V 0.30%: Increase wear resistance and toughness, it also improves corrosion resistance.
Cobalt Co 1.50%:Improves hardness of the blade as it increases the martensitic transformation temperature of the alloy, it also increases corrosion resistance of steel.
Manganese Mn 0.50%: Increases hardness and brittleness.
Phosphorus P 0.03%: Improves machinability and hardness.

Real Damascus knife such as Yokashi classic series chef knife is forged from multiple layers of high carbon steel thus gives the knife extra strength and toughness whereas Lasered/etched Damascus pattern is lasered on the blade and is only for esthetics.


At Yokashi, we believe our customers deserve the very best in quality and craftsmanship. So we refuse to set geographic limits. We are committed to searching the entire world to locate the finest raw materials for the dedicated purposes of each blade, as well as the depth of expertise required to fashion them.
Our approach combines techniques carried out by hand with cutting edge machinery in state-of-the-art facilities. This means our knives integrate the best of both worlds – respect for tradition, with the benefit of modern engineering science.
We settled our manufacturing facility in the city of Yangjiang due to its legendary and ancient history of blade-smithing. It has been known as the City of Knives for over a thousand years, with a quality of expert blade- and handle- artisans few other locations in the world can match. Our experience has proven Apple CEO Tim Cook’s famous statement, that “….the real reason to come (to this place) is because of the quantity of skill in one location and the type of skill it is, (for companies that) require really advanced tooling and precision…”

We recommend gentil handwashing and dry completely before storing this knife away

It is 2.2mm at the widest part

Classic series chef knife’s handle is made from premium G-10 resin which is more resistant to heat and moisture versus other handle materials.

Yes, Yokashi classic series chef knife is a full-tang design which makes the knife very balanced in hand rather than partial tang design which usually has a lighter handle thus needs more efforts from the wrist for long chopping tasks.

Hammering of the blade is an extra step in the manufacturing process of this knife which makes it harder for the food to stick to the blade while chopping and slicing.

Yokashi Classic series chef knife is forged from 66 layers of high carbon steel which gives the knife superior strength and durability while creating the stunning Damascus pattern.

Classic series chef knife has a VG-10 super steel blade core which is a razor-sharp blade and retains sharpness for a long time therefore less need for sharpening

Yokashi classic series chef knife has HRC of 60+

Yokashi Classic series chef knife is a flat (V) grind

No, we recommend using a cleaver to chop bones

Frozen food, coconut, shellfish, bone and pretty much anything that requires a cleaver knife

Gentle handwashing of this knife ensures a long-lasting knife. It is not recommended to place this knife in the dishwasher.

We recommend using a whetstone to sharpen this knife

Total length of classic series chef knife is 335mm, blade length is 205mm and the handle length is 140mm

Classic series chef knife is ergonomically designed and makes chopping, dicing, and slicing an easy task.

Yes, Yokashi Classic series chef knife is hammer forged

Yes, Yokashi classic series chef knife is vacuum heat treated for extra strength and toughness

Yokashi classic series chef knives are polished by hand and the weight may slightly vary for each individual knife. Average weight of this knife is 275g

Unlike certain Japanese style knives, Yokashi classic series chef knife is designed to use for both right and left-handed person

Yokashi Classic series chef knife is very versatile and can be used for chopping, cutting, slicing, and dicing all kinds of meat and vegetables. Cutting meat with bone is not recommended as cleaver is a better choice for this task

Classic series chef knife steel composition is corrosion resistant however it is important to gentil hand wash and dry completely before storing it away. It is not necessary to oil the blade

Black series

Yokashi Black Series chef knife is made from a high Chromium and mid Carbon steel for great corrosion resistance and hardness. It is then coated with Titanium Nitride for extra strength and durability.
Carbon C 0.75%: Increases edge retention, hardness, and tensile strength. It also improves steel resistance to wear, abrasion, and corrosion.
Chromium Cr 18.00%: Chromium increases the hardness, tensile strength, and toughness of the blade.
Molybdenum Mo 1.30%: Improves machinability and corrosion resistance.
Vanadium V 0.12%: Forms hard vanadium carbide in combination with other elements that improve wear resistance.
Manganese Mn 0.80%: improves the strength and hardness of steel. When the steel is heat-treated, hardenability is improved with increased manganese.
Nickel Ni 0.60%:improves strength and toughness. It increases hardenability but not as much as some of the other alloying elements in steel. It can enhance corrosion resistance in significant amounts.
Silicon Si 0.80%: Increases strength and heat resistance.
Phosphorus P 0.04%: Improves machinability and hardness.
Sulfur S 0.03%: Improves machinability.

We recommend gentil handwashing and dry completely before storing this knife away. Avoid scrubbing the blade too hard as the Titanium Nitride coated blade can get scratched.

No, the cutting core where you sharpen the knife is not coated and is made with a 7Cr17MoV super steel.

okashi Black series chef knife blade is made from a high carbon steel coated with Black Titanium Nitride for extra strength and durability while giving this knife an ultra-modern look.

Black series chef knife blade thickness is 2.2mm at the widest part

Yokashi Black series chef knife is sharpened at 12-15 degree angle

Yes, Yokashi Black Titanium Nitride coated chef knife is a full-tang design which makes the knife very balanced in hand rather than partial tang design which usually has a lighter handle thus needs more efforts from the wrist for long chopping tasks.

Black series chef knife handle is made from premium G-10 resin which is more resistant to heat and moisture versus other handle materials. In addition to strength and durability, this knife has a beautiful Japanese center pin which adds a touch of luxury to the ultra-modern design

Blade core steel is a Razor sharp 7Cr17MoV which retains sharpness for a long time therefore less need for sharpening the knife

Yokashi Black Series Titanium Nitride coated chef knife has a HRC of 58+

No, we recommend using a cleaver to chop bones

Frozen food, coconut, shellfish, bone and pretty much anything that requires a cleaver knife

Handwashing this knife ensures a long-lasting knife. It is not recommended to place this knife in the dishwasher.

Yes, Yokashi Black series chef knife is designed for both right and left-handed person.

We recommend using a whetstone to sharpen this knife

Total length of Black Series Titanium Nitride coated chef knife is 325mm, handle length 130mm, blade length 195mm.

Yokashi Black series chef knife is designed ergonomically and feels very light, balanced, and comfortable in hand

Yokashi Black series chef knife weight is +/_225g

Yes, Yokashi Black series chef knife is vacuum heat treated for extra strength and toughness.

Classic series chef knife is sharpened at 12-15 degrees angle

Yokashi Black series chef knife is a flat (V) grind

It is recommended to use a whetstone to sharpen Classic series chef knife as the VG-10 blade core is a hard steel and ultimate result can be reached using a whetstone.

It all depends on how often you use the classic series chef knife. V-G10 blade core has a fantastic reputation for staying sharp amongst kitchen knife steel core.