Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife
Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife

Nao Yamamoto Blue Super Kurouchi 165mm Santoku Knife

Regular price £195.00 Sale

Born in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.

Kurouchi roughly translates at 'blacksmith's finish', and retains some of the residue of the forging process. This allows the knives to be cheaper, as some of the production process is removed, and also provides protection to the blade reducing the risk of corrosion. Not only that, but it is a stunning finish, and is very desirable right now.

Specifications

Knife Type: Santoku
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 47mm (1.9")
Blade Thickness: 4mm (0.157")
Ferrule Material: Plastic
Handle Material: Walnut
Handle Length: 127mm (5")
Weight: 150g (5.3 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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