nakiri knife 16,5cm japanese artisanal Masashi Yamamoto BS1 Black Nashiji

A top-quality nakiri knife

This Masashi Yamamoto Japanese nakiri features a blade with a typically Japanese San Maï structure. These words mean "3 layers" and clearly indicate how the blade is constructed. It contains a core of rigid steel, surrounded by a layer of softer steel folded on either side. In this way, the outer layer provides greater flexibility to the core while protecting it. The blade does not become flexible in the pure sense, but it does have a suppleness of use that makes it less susceptible to breakage.

For your nakiri knife, the blacksmith has chosen to use Aogami #1 steel (also known as Blue Paper Steel #1 or BS1) for the blade core. This top-of-the-range Japanese alloy is manufactured by the world-renowned Hitachi steelworks.

Aogami #1 steel is a highly carbon-enriched alloy, containing almost 1.3% carbon. Carbon is the key element for increasing the hardness of an alloy. Indeed, the harder an alloy, the longer it retains its cutting edge. Here, the blade achieves a hardness of 63 HRC, demonstrating its excellent edge retention and cutting edge performance.

This alloy represents a cost due to its difficulty to work with and its composition, as you need to be an expert in the field to shape it and thus avoid significant losses. Masashi Yamamoto is one of those blacksmiths who have mastered it!

The rigid steel core is then surrounded bya layer of soft iron, an alloy enriched with iron ore. The soft iron steel is sandwiched on either side of the core, forming the 3 layers of San Maï. The core is protected and its high rigidity balanced. However, as the blade contains a lot of iron and carbon, it is oxidizable and requires very careful maintenance on your part (see our tips further down on this page).

Note that Masashi Yamamoto knives have a finer tip than the average knife. In fact, the thickness of the blade narrows as you reach its 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!

The blacksmith has applied a traditional Black Nashiji finish to the blade of this Japanese knife. This technique gives the blade a rustic, authentic appearance, as if it had not been polished and had retained its black tint. The blade's appearance is reminiscent of a rough forged finish. Finally, the blacksmith has applied his hallmark and very fine engraved kanji to the blade.

The handle is made from quince wood. This durable, light-colored wood is highly resistant to humidity and temperature variations.

The octagonal shape of the handle ensures an ideal grip, whether you're right- or left-handed. The handle adapts to your palm and is perfectly maneuverable, giving you full control.

A dark ebony bolster completes the handle and provides an elegant contrast to the light color of the quince. The two woods are separated by a delicate white micarta ring.

Proper care for this Japanese knife

As mentioned above, this knife requires careful maintenance due to its iron and carbon enrichment. As the blade is oxidizable, the knife should never be put in the dishwasher or left to soak in the sink.

This knife should only be washed by hand with a non-abrasive sponge and mild soap in lukewarm water. Take care not to wet the handle when washing. Once the knife has been cleaned, dry it thoroughly with a soft cloth to remove all traces of moisture. You can then store the knife in a dry place.

Note that the composition of the blade makes it naturally highly reactive to external elements such as the acidity of certain foods or humidity in the air. As a result, the blade may change color slightly over time.

To protect and nourish it, we recommend applying a few drops ofoil from time to time, using a soft cloth.

The work of the incredible blacksmith Masashi Yamamoto

Your nakiri knife has been forged by Masashi Yamamoto, a young Japanese blacksmith renowned for his exceptional knives. This modern blacksmith was trained in the craft by his older brother. In 2013, when he felt ready, he decided to set up his own workshop.

The knives Masashi san designs and creates are truly one-of-a-kind pieces, much appreciated for the hardness of their blades. The blacksmith achieves such hardness by applying special technical and thermal treatments to the blades. Despite his youth, Masashi Yamamoto is already teaching his skills to two apprentices! He's a blacksmith with a unique style that makes him charismatic: he's used to forging in flip-flops, often with a cigarette in his mouth!

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