Masashi Yamamoto BS1 Black Nashiji 24cm Japanese handmade gyuto knife

A top-quality gyuto knife

This Masashi Yamamoto Japanese knife has a typically Japanese San Mai blade structure. This means it has 3 layers: its core of rigid steel is covered by a folded layer of slightly softer steel on each side. The purpose of this design is to balance the rigidity of the core and protect it: the blade is less susceptible to breakage during use.

The core of this blade was made by the blacksmith from Aogami #1 steel (also known as BS1 or Blue Paper Steel #1). This is a Japanese steel produced by the world-famous steelmaker Hitachi.

The alloy contains almost 1.3% carbon, which is high. Carbon is the essential element for increasing a steel's hardness, since the harder a steel is, the longer it keeps its cutting edge. The blade of this gyuto knife reaches 63 HRC, proof of its excellent edge retention.

Aogami #1 steel is an expensive alloy and difficult to work with. If mishandled by the blacksmith, losses can be significant and costly. That's why it takes an expert like Masashi Yamamoto to shape it.

This hard core is then covered with a layer ofsoft iron steel, an alloy enriched with iron ore. By sandwiching the core, it gives the blade ideal balance. With such steels, the blade of this knife is oxidizable and therefore requires very careful maintenance (our tips are available below).

Masashi Yamamoto has given the blade a traditional Black Nashiji finish. This gives it an unpolished appearance, retaining a rough, rustic feel and a black hue reminiscent of rough forged blades. Finally, the blade features finely engraved kanji and the blacksmith's hallmark.

Note that Masashi Yamamoto knives have a finer 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!

The handle is made from quince wood. This is a durable wood thanks to its density, as it resists temperature variations and humidity. Quince is a light-colored species.

A dark ebony bolster completes the handle, contrasting elegantly with the light color of the quince. The two woods are separated by a delicate white micarta ring.

The handle is octagonal in shape, suitable for both left- and right-handed users. Its grip is ideal and comfortable, especially for prolonged use. You're in full control of your knife.

How do I care for my carbon knife?

As mentioned above, this knife has an oxidizable blade. So don't soak it in the sink or put it in the dishwasher.

Your knife should be washed by hand with a non-abrasive sponge and a mild detergent, taking care not to get the handle too wet. Dry the knife immediately after washing to remove all traces of water. Finally, store the knife in a dry place.

The blade may change color slightly over time. This is completely normal! It contains a lot of carbon and iron, which makes it naturally reactive to moisture in the air, acidity in food...

To protect and nourish the blade, we advise you to pour a few drops ofoil onto a soft cloth and apply it to the blade from time to time.

Find out more about Masashi Yamamoto's work

This Japanese gyuto knife was forged by Masashi Yamamoto, a young, modern blacksmith who creates exceptional pieces. He is a modern blacksmith who set up his workshop in 2013, after being trained in the craft by his older brother in the family.

He imagines and makes truly unique knives that are highly prized for the hardness of their blades, hardness achieved through special technical and heat treatments. Despite his youth, the blacksmith is already passing on his know-how to two apprentices! Masashi san is a blacksmith with a unique style all his own, which makes him an icon. Indeed, it's not uncommon to see him forging in flip-flops while smoking a cigarette!

Take care of your gyuto knife with one of our sharpening stones!