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A handcrafted gyuto knife for versatile cutting!
15cm blade with San Maï structure - 3 superimposed layers of steel
Blade core in Aogami #1 steel with approx. 1.3% carbon
Rockwell hardness: 63 HRC - Marked, long-lasting edge
Blade surface with traditional Black Nashiji finish
Handle in light quince - Octagonal shape
Dark ebony bolster and white micarta ring
Handcrafted knife forged in Sanjo by the incredible Masashi Yamamoto
High carbon content: requires very careful maintenance
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This gyuto knife was forged by Masashi Yamamoto, a Japanese blacksmith who creates exceptional knives. He is a young, modern blacksmith who learned his craft from his older brother. When he felt ready, he decided to set up his workshop in 2013.
Masashi san thinks and creates knives that are magnificent one-offs. His knives are highly prized for the high hardness of their blades: Masashi achieves this hardness through special technical and heat treatments. Even though he's a young blacksmith, he's already passing on his know-how to two apprentices! His own unique style makes him very charismatic: Masashi Yamamoto is used to forging in flip-flops, often smoking a cigarette.
This Masashi Yamamoto Japanese gyuto knife features a blade with a San Maï structure. These terms mean "3 layers" in Japanese and indicate how the blade is constructed. It has a core made of rigid steel, which is then surrounded by a layer of slightly softer steel that sandwiches it. This design protects it and balances its hardness.
Masashi Yamamoto used Aogami #1 steel (also known as Blue Paper Steel #1 or BS1) to manufacture the blade core of this knife. This is a Japanese alloy manufactured by the world-renowned steelmaker Hitachi.
The alloy is carbon-enriched, containing around 1.3% carbon. Carbon is the essential element for increasing the hardness of a steel, since a steel with a high level of hardness has a pronounced cutting edge that holds its edge for a long time. Here, the blade achieves a hardness of 63 HRC on the Rockwell scale, demonstrating excellent edge retention and cutting efficiency.
Aogami #1 steel is an expensive alloy that few blacksmiths know how to work. Indeed, to avoid costly losses, you need to be an expert to shape it. Masashi Yamamoto is one such expert blacksmith!
This rigid steel core is covered by a layer of soft iron steel enriched with iron ore. The 3 layers of San Mai are created, and the strong rigidity of the core is balanced and protected. The blade of this oxidizable iron-enriched carbon knife requires very careful maintenance (see our tips below).
The blade features a traditional Black Nashiji finish, a reference to the range's name. This technique produces a blade with a rustic appearance that resembles a rough forged finish. Very fine kanji are also engraved on the blade right next to the blacksmith's hallmark.
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 this outstanding blacksmith's expertise. However, be careful not to press too hard, as flexibility has its limits!
The knife handle is made from quince, a very dense wood that resists humidity and temperature variations. Quince is a durable wood with a distinctive light color.
A darker ebony bolster contrasts with the quince and completes the knife's handle. A delicate white micarta ring separates the two woods.
The handle is octagonal in shape, making it suitable for both right- and left-handed cooks. This shape is ideally suited to your palm, for a controlled grip and perfect handling.
As mentioned above, this Japanese knife contains a lot of carbon and iron, and is oxidizable. It is therefore important never to put it in the dishwasher or leave it to soak in the sink.
The knife must be washed by hand in lukewarm water, using a non-abrasive sponge and mild detergent. Be careful not to get the wooden handle too wet. As soon as the knife has been washed, carefully dry it to remove all traces of moisture. You can then store it in a dry place.
Over time, the blade may change color slightly: this is normal! This is simply a natural reaction of steel to external elements such as humidity in the air or acidity in food.
To protect your carbon-iron blade, we recommend applying a littlemineral oil from time to time.
Masashi Yamamoto Black Nashiji knives are waiting for you on our site!
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