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Masashi Yamamoto SLD nakiri knife is ideal for vegetables
16.5cm nickel damascened blade - Unique, elegant designs
High-carbon (≈ 1.6% ) SLD Japanese steel core
Rockwell hardness: 63 HRC - Effective, long-lasting cutting edge
Mirror-effect polished finish - White micarta ring + ebony bolster
Octagonal handle in warm-tinted quince wood
Handcrafted in Sanjo by Masashi Yamamoto
Carbon-enriched knife: see care instructions in description
This nakiri knife is ideal for cutting vegetables and herbs. Its high blade enables you to cut vertically more quickly than with a conventional pendulum movement. It's also handy for removing cut food from a container. Be careful not to use this knife on foods that are too hard, such as frozen foods, squash or even foods with bones.
Your kitchen knife features a damascened blade, a complex manufacturing process. It consists of a rigid core which is then surrounded by several layers of softer steel to balance it out. The upper layers add suppleness to the core to protect it and make it less brittle in use.
The core of this nakiri knife is made from SLD steel, a Japanese alloy developed by the renowned steelmaker Hitachi. This steel offers many advantages, starting with its carbon content. At around 1.6%, it's this that ensures the alloy's high hardness: 63 HRC on the Rockwell scale. High hardness means an excellent cutting edge that lasts longer.
SLD steel also contains almost 13% chromium, which is the element that contributes to corrosion resistance. However, it cannot be said that the knife is entirely stainless. The high carbon content of the alloy requires the same maintenance as for carbon knives.
SLD steel also offers structural advantages: thanks to the homogeneous distribution of micro-carbons on its surface, its structure is very well balanced. This makes it more resistant to wear and micro-cracks.
The SLD steel core is then covered with several layers of softer steel to protect it and balance out its high rigidity. This softer steel is enriched with nickel, which creates the different colors among the different layers of steel. Note also that the damascus pattern is unique to each knife, forming elegant waves across the entire cutting surface.
Note that Masashi Yamamoto knives have a finer point 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!
The blade has a mirror-polished finish that lends it great cachet and elegance. Masashi Yamamoto has also hand-engraved delicate kanji on the top.
Let's move on to the knife's handle. It's made from quince, a very dense wood that resists humidity and temperature variations: it's a long-lasting species! The handle is octagonal in shape, suitable for both right- and left-handed users, and offers a controlled, ergonomic grip.
A dark ebony bolster completes the handle and harmonizes with the lighter quince. The two woods are elegantly separated by a fine white micarta ring.
Wood paste fills the small gaps where the blade fits into the handle. Its purpose is to make the whole thing watertight, and also to prevent small food cuts and cleaning water from penetrating inside.
As mentioned above, this Japanese knife should be considered oxidizable. So don't soak it in the sink or put it in the dishwasher.
This knife should be washed by hand only, using mild soap and lukewarm water. Once washed, dry the knife immediately, ensuring that no traces of moisture remain, then store it in a dry place.
Note also that over time, the blade may change color: this is perfectly normal! It's simply a question of the steel reacting naturally to the acidity of foodstuffs or humidity in the air.
This nakiri knife is the work of exceptional blacksmith Masashi Yamamoto. This young blacksmith learned the craft from his older brother. In 2013, once he was ready, he decided to set up his own workshop.
He designs and manufactures knives that are truly one-of-a-kind pieces. His knives are also appreciated for their high blade hardness, which he achieves with special, technical heat treatments. He may be young, but he's already teaching his art to two apprentices! An atypical blacksmith with his own distinctive style, Masasahi is used to forging in flip-flops, often while smoking a cigarette.
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