Kiritsuke knife 18cm japanese artisanal Masashi Yamamoto BS1 Black Nashiji

The work of the incredible blacksmith Masashi Yamamoto

This kiritsuke is forged by Masashi Yamamoto san, a Japanese blacksmith offering exceptional pieces. This young, modern blacksmith learned the trade in his family, from his older brother. It was in 2013, when he felt ready, that he decided to set up his own workshop.

He thinks and makes pieces that are superb one-off knives. These are highly prized because of the hardness of their blade. Masashi achieves this through special technical and thermal treatments. Masashi Yamamoto has his own unique style, which makes him emblematic: he usually forges in flip-flops, often while smoking a cigarette! Despite his youth, the blacksmith is already teaching his skills to two apprentices.

A top-quality Japanese knife

This Masashi Yamamoto JapaneseKiritsuke knife features a typically Japanese San Mai blade structure. These words mean "3 layers" in Japanese and indicate how the blade is constructed. It contains a core of rigid steel, which is then surrounded by a layer of slightly softer steel that sandwiches it. The purpose of this is to protect the core while providing ideal balance.

For this blade, the blacksmith chose to useAogami #1 steel to design the core. This is a top-quality Japanese alloy manufactured by the world-renowned Hitachi steelworks.

This alloy is expensive and rather difficult to work, as few blacksmiths dare to do so. The blacksmith must be an expert to shape it and avoid costly losses. Masashi Yamamoto is one such expert blacksmith!

The rigid core is covered with a folded layer on each side ofsoft iron steel, enriched with iron ore. This is how San Mai's 3 layers are formed. The Aogami #1 core is protected and its high rigidity balanced. As the blade contains a lot of carbon and iron, it is oxidizable and requires careful maintenance on your part (see our tips below).

Finally, the blade has a traditional Black Nashiji finish, giving it an authentic, rustic look. The name refers to the range from which the knife originates: the blade has a dark, frosted appearance that resembles a rough, hammered forge blade. The blade also features the blacksmith's hallmark and very 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 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!

Quince wood was used to make the knife handle. This durable, light-colored species is highly resistant to humidity and temperature variations.

The handle is octagonal in shape, to fit your palm perfectly. This reduces the fatigue associated with prolonged use, while guaranteeing optimal handling and control of the knife.

An ebony Bolster completes the knife, contrasting with the light color of the quince wood. The two woods are separated by a delicate white micarta ring.

Care and maintenance for this carbon-iron Japanese knife

As mentioned above, this knife is oxidizable due to the presence of large quantities of iron and carbon. It is therefore important never to leave it to soak in the sink, and never to put it in the dishwasher.

To clean, use mild soap and a non-abrasive sponge under lukewarm water. Be careful not to get the handle too wet. Dry the knife immediately, removing all traces of moisture. Store in a dry place.

The blade may change color slightly over time: this is normal! Its alloy is highly reactive to external elements such as the acidity of food or humidity in the air.

We recommend applying a littlemineral oil to the blade from time to time to nourish and protect it.

Many kiritsuke knives are available on our site!