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This handcrafted Universal knife will follow you wherever you go!
12cm blade with San Maï structure: 3 superimposed layers of steel
Core made of Japanese Aogami #1 steel (≈ 1.3% carbon)
Sharp, long-lasting edge - Rockwell hardness: 63 HRC
Polished blade with traditional Black Nashiji finish
Octagonal handle made of quince wood
Ebony bolster with white micarta ring
Handcrafted in Sanjo by the exceptional Masashi Yamamoto
High carbon content: requires meticulous maintenance
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The Masashi Yamamoto JapaneseUniversal knife features a blade with a typically Japanese San Mai ("3-layer" in Japanese) structure. This means that the blade has a core of rigid steel, which is then covered by a layer of slightly softer steel. The purpose of the latter is to protect the core and balance out its rigidity.
Masashi Yamamoto chose to make the core of this knife from Aogami #1 steel (also known as Blue Paper Steel #1 or BS1), a top-of-the-range Japanese alloy manufactured by the world-renowned Hitachi steelworks.
This alloy contains a high carbon content of almost 1.3%, carbon being the essential element for increasing the hardness of an alloy. Indeed, the harder a steel is, the longer it retains its sharp edge. The Universal knife achieves a hardness of 63 HRC, proof of the performance of its cutting edge and its excellent edge retention.
Aogami #1 steel is difficult for blacksmiths to master, and comes at a cost. You need to be an expert to work with it, and avoid costly losses. Masashi Yamamoto is one of these expert blacksmiths.
The rigid core is covered by a layer of soft iron steel, an alloy enriched with iron ore. With this outer layer, the San Mai is formed, the core protected and its high rigidity balanced. As the blade is enriched with carbon and iron, it is oxidizable and requires very careful maintenance on your part (our tips can be found further down on this page).
Finally, the blade is finished with a traditional Black Nashiji finish. This technique gives the blade an authentic, rustic look, as if it had not been polished. It has an attractive black hue and looks hammered, rather like a rough-forged blade. The blade also features the blacksmith's hallmark and fine engraved kanji.
Note that Masashi Yamamoto knives have a thinner tip than the average knife. In fact, the thickness of the blade narrows as you reach the tip, making it more flexible and therefore easier to cut, with a more pleasant, natural feel in use. This is further proof of this outstanding blacksmith's expertise. However, be careful not to press too hard, as flexibility has its limits!
Quince wood was used to design the knife handle. This light-colored wood is highly resistant to temperature variations and humidity, and is appreciated for its durability.
The handle is octagonal in shape, making it ideal for the palm of your hand. This gives you full control of the knife, which is perfectly maneuverable. Note also that the octagonal shape is suitable for both right-handed and left-handed cooks.
A bolster completes the handle. The bolster is made of ebony, a dark, precious wood that contrasts beautifully with the light color of quince. The two woods are separated by an elegant white micarta ring.
As mentioned above, the blade of this knife is oxidizable because it contains a lot of carbon and iron. It should therefore not be left to soak in the sink or put in the dishwasher.
To wash the blade, use a mild soap and a non-abrasive sponge under lukewarm water, avoiding wetting the handle. Once washed, dry the knife immediately and thoroughly to remove all traces of moisture. Then store the knife in a dry place.
The blade may change color slightly over time: this is normal! This is due to the natural reactivity of steel to humidity in the air, the acidity of certain foods...
We recommend applyingoil to the blade from time to time. This nourishes and protects the blade.
This Japanese knife was forged by Masashi Yamamoto san, a blacksmith who creates exceptional knives. He is a young, modern blacksmith who trained in the craft with his older brother. In 2013, he felt ready to set up his own workshop and so launched himself.
Masashi thinks and makes truly unique knives that are highly prized for the hardness of their blades. The blacksmith achieves such hardness through special technical and heat treatments. He may still be a young blacksmith, but Masashi Yamamoto is already teaching his skills to two apprentices! An atypical blacksmith, he has his own charismatic style: he forges in flip-flops, often with a cigarette in his mouth!
Masashi Yamamoto Black Nashiji knives are waiting for you on our website!
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