Nao Yamomoto

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.

Specifications:
Knife Type: Gyuto
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double beveled blade
Blade Length: 240mm (9.4")
Blade Height: 50mm (2")
Blade Thickness: 4.5mm (0.2")
Ferrule Material: Water Buffalo Horn
Handle Material: Walnut
Handle Length: 140mm (5.5")
Weight: 264g (9.3 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Nao Yamamoto

Nao Yamamoto Blue Super Kurouchi Gyuto 240mm Walnut Handle