Nao Yamamoto AS Damascus 15cm handmade japanese all-purpose knife rough forged

A high-quality Japanese kitchen knife

Blacksmith Yamamoto has chosenJapanese Aogami Super steel (also known as AS or Blue Paper Steel) for the core of his blade. This world-renowned steel is manufactured by the renowned Hitachi steelworks in Japan. It features a high carbon content of up to 1.5%, giving your damascus knife a hardness of 65HRC Rockwell. The presence of carbon is essential to strengthen the alloy, ensuring long-lasting edge durability, even after many uses.

Aogami Super steel is particularly effective for cutting fibrous materials. It is an expensive alloy, and its handling requires a rare skill among blacksmiths. Indeed, without proven expertise, major losses occur, resulting in considerable costs. Mastering these specific steels is an art that is unique to each craftsman.

Secondly, this steel is enveloped in several layers of softer iron that protect it while balancing out its great hardness. This knife is oxidizable and therefore requires meticulous maintenance to avoid corrosion.

The alternating layers of steel create the damascus pattern and are clearly visible on the underside of the cutting surface, adding a distinctive visual appeal to this handcrafted knife!

You can admire a superb rough forged finish on the upper part of the blade of this handcrafted knife. This traditional finish gives the blade a matte appearance and a darker hue. Japanese chefs particularly appreciate this rough-forged finish for its traditional feel.

The blade of this Japanese knife has been hammered, creating raised patterns that add a touch of authenticity. What's more, this hammering has a similar effect to that of the honeycombing: cut food does not stick to the walls of the blade, offering an even more pleasant cutting experience.

The handle of this damask knife is made from rosewood. This wood, whose hue varies between brown and red, has a high density that makes it extremely resistant. Its octagonal shape makes it suitable for both right-handed and left-handed cooks, ensuring a pleasant grip, even during prolonged use!

A black Pakka wood bolster is integrated between the blade and handle. Despite its name, Pakka wood, also known as Pakkawood, is not pure wood. It's a composite material made from heat-hardened laminated wood and resin.

The area where the blade meets the handle is filled with wood pulp to prevent water or small pieces of food from seeping in when using your knife.

How to care for a carbon knife

This carbon knife requires special care. It should only be washed by hand, using a sponge and a mild detergent. It's important not to put it in the dishwasher, or let it soak in the sink. It's also best not to get the handle too wet, even when washing it by hand. After cleaning, be sure to wipe the handle dry before storing it in a dry place.

Due to its high carbon content, this Japanese kitchen knife is subject to oxidation: it is essential to store it without the slightest trace of moisture. Over time, the blade may change color slightly: this is perfectly normal. In fact, the acidity of food and humidity in the air can have an impact on Aogami steel, which is a natural reaction of carbon.

Learn more about Japanese blacksmith Nao Yamamoto

Born in 1979, Nao Yamamoto is a Japanese blacksmith who had the privilege of apprenticing with the late, great Masami Azai, who passed on to him the traditional forging techniques of Echizen. Yamamoto san's knives are appreciated for their simplicity, respect for tradition and functionality. He strives to put himself in the user's shoes to create ergonomic designs that guarantee long-lasting durability. In 2020, Nao Yamamoto received the prestigious "Master Traditional Craftsman" certification from the Ministry of Commerce, a notable achievement that proves his expertise, especially at his young age. Such is his reputation that demand for his knives is high, and production can take up to three years!

Nao Yamamoto masters the Nimai-Hiroge technique, a method specific to the Echizen region. This explains why the upper part of the blade is thicker than other Japanese knives. When a blacksmith uses this technique, he is actually forging two blades simultaneously. This process minimizes heat loss, thus preserving the properties of the carbon present in the alloy. This double thickness is then refined at the edge to guarantee a razor-sharp edge.

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