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A chef 's knife brimming with Nao Yamamoto know-how
Damascus blade: magnificent, unique patterns on every knife
Japanese Aogami Super steel core - high carbon content (1.5%)
High carbon content ensures long-lasting sharpness - Hardness: 65 HRC
The blade remains easy to sharpen whenever needed thanks to the carbon content
Hammered, traditional forged surface - Authentic character
Octagonal rosewood handle + black Pakkawood bolster
Handcrafted knife forged in Takefu by Nao Yamamoto
Requires very careful maintenance due to carbon content
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Nao Yamamoto was born in 1979, and was a disciple of the late, great blacksmith Masami Azai. The latter taught him traditional Echizen forging techniques. Yamamoto's knives are highly appreciated for their simplicity, functionality and traditional appeal. Yamamoto puts himself in the user's shoes to develop ergonomic knives that will last for many years. In 2020, he was certified Master Traditional Craftsman by the French Ministry of the Economy. It's a prestigious distinction which, despite his young age, demonstrates Nao san's expertise. In fact, he's in such demand that it can take up to 3 years to produce his knives!
Nao is a master of the Echizen region's own Nimai-Hiroge technique. This explains why the upper part of the knife blade is thicker than on other Japanese models: when using this technique, Nao san has to forge two blades at the same time (this allows less rapid heat loss, which preserves all the carbon properties present in the alloy), hence this thickness. Nao Yamamoto then refines this double blade at the edge to ensure a razor-sharp edge.
Your chef's knife features a damascened blade. This consists of a rigid core that is covered by several layers of softer steel to protect and balance it (they give it a little suppleness to make it less brittle in use).
Nao Yamamoto selectedJapanese Aogami Super steel for the heart of the blade (also known as AS or Blue Paper Steel Super). This Japanese steel is produced by the world-renowned Hitachi steelworks. The steel is carbon-enriched, containing almost 1.5% carbon. It is the crucial element for increasing a steel's hardness, since a hard steel will retain its cutting edge for a long time. It's a real asset. Here, the high carbon content ensures a blade that reaches 65 HRC on the Rockwell scale, proving that the core of the blade is ultra-hard and that, despite use, the knife will be effective for a long time.
Aogami Super steel is known to be particularly effective on fiber-rich products. It's an expensive alloy that only a few blacksmiths know how to work. In fact, the blacksmith must be an expert in this field to avoid excessive and costly losses. Further proof of Nao Yamamoto's expertise!
When the core is made, it is covered with several layers of softer iron to protect it and balance out its high rigidity. However, the knife remains oxidizable, and must be carefully maintained to avoid corrosion.
You can see the alternating steels at the bottom of the blade's cutting surface. The waves formed by the alloys blend delicately together.
The top of the blade features a superb rough-forged finish. This traditional finish gives the blade a dark, matte appearance, and is highly appreciated for its authenticity by Japanese chefs. A perfect contrast between top and bottom dresses up the blade!
Finally, the blade of the Japanese knife has been elegantly hammered with a punch. This creates a sort of honeycomb pattern that adds to the knife's character. The hammering has the added advantage of working a little like the cells, preventing food from sticking to the blade when cutting.
The chef's knife handle is made of rosewood. This wood varies in color from brown to dark red, and is hard and resistant. Rosewood is therefore recommended for use in the kitchen, as it does not warp easily (it is also used in cabinetmaking). Its octagonal shape is ideal for both right- and left-handed use, and ensures a pleasant grip.
It comes complete with a black Pakka wood bolster. Despite its name, Pakkawood is not real wood. It's a composite material containing heat-laminated wood hardened with resin. It has the advantage of looking like wood, but being much stronger than it.
Finally, the blade is attached to the handle with wood filler to fill the joint space. This prevents water from seeping in, or small pieces of cut food from getting in.
As previously mentioned, this handcrafted knife contains a high level of carbon. It is therefore considered oxidizable. It should not be put in the dishwasher or left to soak in the sink. Wash only by hand with a non-abrasive sponge and mild soap. Also, avoid getting the handle wet as much as possible, and wipe the knife thoroughly after washing.
This carbon knife must be stored in a dry place without any trace of moisture. Over time, the blade may change color - this is perfectly normal! This is simply a natural reaction of Aogami steel to the acidity contained in certain foods or to humidity in the air.
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