Masashi Yamamoto SLD Kuro damascus handmade 21cm gyuto knife

Learn more about the great blacksmith Masashi Yamamoto

This gyuto knife was forged by Masashi Yamamoto san, a blacksmith who creates exceptional pieces. He is a young, modern blacksmith who learned his craft within his family, with his older brother. In 2013, when he was ready, he decided to expand his workshop.

He imagines and creates knives that are superb one-offs. His knives are also highly appreciated for their high blade hardness, which Masashi achieves through special technical and heat treatments. He may be young, but he's already passing on his know-how to two apprentices! He has his own unique style, which makes him emblematic: Masashi forges in flip-flops, often smoking a cigarette.

A gyuto designed with top-quality materials

This Masashi Yamamoto Japanese gyuto knife features a superb damascened blade. To design it, a complex process must be followed. First, the blacksmith selects the best-performing steel for the blade's core. He then surrounds the core with several alternating layers of steel. The steel in the upper layers is softer than that in the core, to balance it out.

Your Masashi gyuto contains a blade core of SLD steel, a Japanese alloy developed by the world-famous steelmaker Hitachi.

SLD steel has a high carbon content of around 1.6% and is therefore considered a hard alloy. This type of steel is known to retain its sharpness for a long time, which is an advantage when cutting. The blade of your knife thus achieves a hardness of 63 HRC on the Rockwell scale.

The alloy also contains 13% chromium (a corrosion-resistant element). Please note, however, that despite its high chromium content, SLD cannot be considered completely stainless. It is in fact a hybrid steel which, due to its high carbon content, requires the application of maintenance recommendations specific to carbon knives (see description below).

The structure of the steel is also interesting. It is in fact very well balanced, and we can see the homogeneous distribution of micro-carbons on its surface. This makes it more resistant to wear and micro-cracking during use.

Surrounding the SLD is a softer, layered steel to protect it and balance its rigidity. The surface steel used is enriched with nickel, and this is what creates the different colors visible in the damascus layers.

Your knife has a lot of character: the upper part of the blade is darker than the rest. This is why the word"kuro" appears in the knife's name, as it means "black" in Japanese.

Note that Masashi Yamamoto knives have a thinner 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!

Ebony was then selected for the knife's handle. Recognizable by its beautiful deep shades, ebony has a high density that protects it from cracking. It's a wood suited to regular, even daily use: it's durable, which is an asset in the kitchen! The octagonal handle is suitable for both left- and right-handed users.

The handle is complemented by a bolster in quince, another resistant wood that adapts well to temperature variations. With its lighter hue, it provides an attractive contrast to the dark ebony. To bridge the gap between the two woods, an elegant white micarta ring has been added.

Finally, the space between the different materials was filled with wood putty. This prevents water and food residues from seeping in during cutting and cleaning.

Taking good care of your handcrafted Japanese Damascus knife

As this Japanese knife is made from top-quality materials, it requires very careful maintenance, starting by avoiding the dishwasher and soaking in the sink.

It should be washed by hand immediately after use, and dried immediately after washing. Avoid soaking the knife handle as much as possible, as wood does not like contact with water.

As mentioned above, the knife is oxidizable due to its carbon content. For this reason, it should be stored away from all traces of moisture. Also, over time, the blade may change color slightly, and this is normal! In fact, external factors such as the acidity of food or humidity in the air have an impact on its color.

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