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A handcrafted Japanese knife for everyday cutting!
18cm San Maï blade structure: 3 superimposed layers of steel
Blade core in Aogami #1 steel enriched with ≈ 1.3% carbon
Hardness: 63 HRC - Marked cutting edge lasts a very long time
Traditional Black Nashiji blade finish with unique visual appeal
Octagonal handle in light quince wood
Ebony bolster with white micarta ring
Handcrafted knife forged by the incredible Masashi Yamamoto in Sanjo
High carbon content: requires very careful maintenance
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This Masashi Yamamoto 18cm Japanese gyuto knife features a blade with a structure known as San Maï, meaning "3 layers" in Japanese. Its core is made of a rigid alloy, then covered with a layer of slightly softer steel sandwiched on either side. The purpose of this design is to balance the rigidity of the core and protect it.
Masashi Yamamoto used Aogami #1 steel to manufacture the core of this blade. Also known as BS1 or Blue Paper Steel #1, this is a Japanese alloy manufactured by the world-famous steelmaker Hitachi.
Aogami #1 steel contains a high carbon content of almost 1.3%. Carbon is the crucial element for increasing the hardness of an alloy, since a steel with high hardness benefits from a sharp edge that lasts a very long time. The blade of this knife reaches 63 HRC, proof of its excellent edge retention and cutting edge efficiency.
This is an expensive alloy that is difficult to work with, and only a few experts have mastered it. Indeed, if mishandled, losses can be significant and therefore costly. Masashi Yamamoto is one such expert blacksmith!
The rigid core is covered by a layer of soft iron steel that sandwiches it. The San Mai is well shaped, the core balanced and protected. As soft iron steel is an alloy enriched with iron ore, the blade of your knife is oxidizable. That's why it's important to maintain it with the utmost care (see our tips below).
This blade benefits from a traditional Black Nashiji finish. This technique gives the blade its black hue and rustic appearance, as if it had been hammered, and is reminiscent of a brute forge finish. The blacksmith's hallmark and fine engraved kanji are visible on the blade.
The handle is made from quince wood, a durable species that resists temperature variations and humidity. Quince is characterized by its attractive light color.
The handle is complemented by a bolster in ebony, a precious tropical wood with a brown, almost black, hue. Both species are distinguished by a fine white micarta ring.
With its octagonal shape, the handle is suitable for all cooks, whether right- or left-handed. This shape hugs the palm of your hand to ensure comfort during use. The risk of fatigue is reduced and handling is optimal.
This gyuto is a knife forged by Masashi Yamamoto san, a Japanese blacksmith who creates exceptional knives. A young, modern blacksmith, he learned the trade from his older brother. In 2013, when he was ready, he decided to set up his own workshop.
Masashi Yamamoto designs and manufactures knives that are superb one-offs and highly prized for the hardness of their blades: the blacksmith achieves this hardness by applying special technical and heat treatments. Despite his young age, Masashi is already teaching his skills to two apprentices! He's a blacksmith with a unique, charismatic style: he's used to forging in flip-flops, sometimes while smoking a cigarette!
Note that Masashi Yamamoto knives have a finer point 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 the expertise of this outstanding blacksmith. However, be careful not to press too hard, as flexibility has its limits!
As mentioned above, this knife is oxidizable due to its iron and carbon enrichment. For this reason, it should never be left to soak in the sink or put through the dishwasher.
Your knife should be washed by hand in lukewarm water. Use a mild detergent and a non-abrasive sponge, and avoid running the handle under water. Once the knife has been washed, dry it thoroughly without delay to remove all traces of moisture. Then place the knife in a dry place.
Over time, you may notice a slight change in the color of the blade: this is normal! The carbon and iron contained in the alloy make it highly reactive to elements such as humidity in the air or the acidity of certain foods.
To protect your blade, apply a littleoil from time to time. It will be all the more radiant and nourished.
Find Black Nashiji knives here!
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