Nao Yamamoto Damascus AS rough forged 16.5cm Japanese nakiri knife

Nao Yamamoto, an authentic Japanese blacksmith!

This Japanese blacksmith, born in 1979, was a disciple of the late, great Masami Azaï, who taught him traditional Echizen forging techniques. Yamamoto san's knives are appreciated for their simplicity, tradition and functionality. He puts himself in the user's shoes to create ergonomic designs that will last a lifetime. In fact, he was certified Master Traditional Craftsman by the Ministry of Commerce in 2020. This prestigious distinction, despite his young age, demonstrates Nao san's expertise, and he's in such demand that knife production can take up to 3 years!

He masters the Nimai-Hiroge technique, which is unique to the Echizen area. This explains why the upper part of the blade is thicker than that of other Japanese models: when the blacksmith uses this technique, he has to forge two blades at the same time (the heat is lost less quickly, which preserves the properties of the carbon in the alloy), hence the thickness. He then refines this double thickness at the edge to ensure a razor-sharp edge.

A Japanese steel blade

Your knife features a damascened blade. This results in a rigid core surrounded by several layers of softer steel. These outer layers balance the blade (i.e., add suppleness, making it less brittle) and protect it.

Nao Yamamoto san has chosen Japanese Aogami Supersteel for the heart of its blade (also known as AS or Blue Paper Steel Super). It's a Japanese steel, produced by the world-famous steelmaker Hitachi. It is enriched with 1.5% carbon. Carbon is an essential element for increasing the hardness of an alloy, since a hard alloy is one that will hold its cutting edge for a long time. So it's a real advantage. Here, thanks to this high carbon content, the blade reaches 65 HRC on the Rockwell scale, proof that the core of the blade is ultra-hard and that the knife will be effective for a long time, despite use.

Aogami steel is reputed to be particularly effective on fibrous products. It's an expensive alloy that few blacksmiths know how to work. Indeed, if the blacksmith is not an expert in the field, losses are high, and therefore costly. Further proof of Nao san's expertise!

Once the core is established, it is surrounded by several layers of softer iron, which protect it and balance its hardness. This knife is therefore prone to corrosion and requires meticulous maintenance.

You can see the alternation of steels on the bottom of the cutting surface. The waves of alloys blend together with subtlety.

The top of the blade is unpolished, so the finish is rough forged. This traditional finish gives the blade a dark, matte appearance, and is particularly appreciated by Japanese chefs for its authenticity. The contrast between the top and bottom of the blade is perfect!

Finally, the blade of this Japanese knife has been elegantly hammered. This creates a sort of honeycomb pattern that adds a little more character to the knife. What's more, the hammering also acts a little like the dimples, allowing the knife to adhere a little less to the cut elements.

An attractive handle to suit everyone

For the handle of the nakiri knife, Yamamoto san has chosen rosewood. This wood, whose color varies from dark red to brown, is hard and resistant. It is therefore recommended for use in the kitchen, as it does not warp easily (it is also used in cabinet-making). Octagonal in shape, it is suitable for both right- and left-handed cooks. Pleasant to hold.

It is complemented by a black Pakka wood bolster. Despite its name, Pakka wood (or Pakkawood) is not a pure wood, but rather a laminated wood heat-hardened with resin. It's a composite material that looks like wood, but is much stronger.

The blade is attached to the handle with wood filler, which fills the joint space to prevent water from seeping into the handle, or small pieces of cut food.

Knife care :

Care: the artisan knife should be washed by hand, using a mild detergent and a soft sponge. Do not put it in the dishwasher or soak it in the sink. In addition, avoid getting the handle too wet, despite washing by hand. Once the knife has been washed, wipe it dry before storing it in a dry place.

As previously mentioned, knives are considered oxidizable, so it's important to store them free of moisture. Also, over time, the blade may change color, and this is perfectly normal! In fact, the acidity of food and the humidity in the air can have an impact on Aogami steel, and this is normal.

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