Masashi Yamamoto SLD damascus 15cm handmade japanese Utility knife

More about blacksmith Masashi Yamamoto

This Universal knife was forged by a Japanese craftsman named Masashi Yamamoto, a renowned blacksmith! This young blacksmith learned his skills in cutlery from his family, in particular from his older brother, with whom he trained. It was in 2013, when he felt he had acquired a great deal of know-how, that he decided to make it his profession and open his own workshop.

He makes knives with blades of high hardness, which is much appreciated by Japanese chefs. This hardness is achieved through special technical and heat treatments. With his particular style, he's already passing on all his knowledge to two apprentices who, in turn, will be able to set up their own workshop! Anecdotally, Yamamoto san is sometimes seen forging his knives in flip-flops, while smoking a cigarette.

The universal Japanese knife with quality materials

This kitchen knife features a damascened blade, a specific blade structure. Starting with a hard steel core, several layers of softer steel are added to provide protection and balance. These outer layers give the blade suppleness, making it less brittle while protecting its core.

For this knife, Masashi Yamamoto has opted forJapanese SLD steel: a steel with multiple advantages designed by steelmaker Hitachi. It has a high carbon content of up to 1.6%, which is essential for increasing the hardness of a blade and ensuring a longer-lasting cutting edge. Thanks to its high carbon content, your blade reaches 63HRC: proof that it has a rigid core with long-lasting durability.

SLD steel is also composed of 13% chromium to ensure better protection against oxidation. However, this alloy must still be considered oxidizable.

SLD also has advantages in terms of its micro-structure! It's made up of micro-carbides that are evenly distributed, guaranteeing resistance to wear and the risk of micro-cracking. It's a perfectly balanced structure!

As explained above, several layers of mild steel are added to form the damask and create a balance with the rigid core while protecting it. These top layers are enriched with nickel, producing color differences between the layers as well as random patterns.

Note that Masashi Yamamoto knives have a thinner tip 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 the expertise of this outstanding blacksmith. However, be careful not to press too hard, as flexibility has its limits!

Last but not least, your blade has been polished to a mirror-like effect that adds refinement to the knife. You can also admire the kanji hand-engraved on the blade by Masashi Yamamoto.

Moving on to the handle of your knife, it is made primarily of quince wood. This dense wood is highly resistant to humidity and temperature variations. Itsoctagonal shape means it can be used by all cooks, right- and left-handed alike! It offers a comfortable grip for optimum maneuverability.

The handle is complemented by a darkebony bolster that contrasts with the quince wood. To mark this separation, a thin white micarta ring has been added, adding a touch of elegance to your knife.

The small gaps where the blade meets the handle are filled with wood paste. This makes them watertight to prevent water or small food items from seeping inside.

The Universal knife is ideal for preparing fruit and vegetables! With its small blade, you can carry out small jobs requiring precision without difficulty. Just don't use it on hard foods such as squash, cheese wheels or bones.

Care and maintenance

Remember that this knife should be considered oxidizable, and therefore requires careful maintenance. It should not be left in prolonged contact with water, and should not be put in the dishwasher.

Hand-wash with a sponge and mild detergent to preserve all materials. Once washed, dry immediately and store in a dry place.

Over time, steel may change color: this is a normal reaction! It's a natural phenomenon caused by the acidity of the food you're cutting and the humidity in the air.

Complete your collection of Masashi Yamamoto knives on KnifeLeader.eu!