165mm Yamamoto AS Damascus Wa Santoku

Nao Yamamoto is a master-blacksmith working in Echizen and a member of the Takefu Knife Village. Yamamoto purchased the Asai factory after apprenticing for Masami Asai and Shiro Kamo. We think very highly of his work and look forward to more from his factory.

The blades are hand-forged Damascus-clad Aogami Super (Blue Super) steel, which offers exceptional edge retention but must be kept dry.

The handles are octagonal rosewood with pakka ferrule

Location: Echizen, Japan

Line: N/A

Construction: Hand-forged san mai 

Edge Steel: Aogami Super (Blue Super) ~65HRC

Cladding: Non-Stainless Damascus

Finish: Kurouchi Tsuchime

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal wenge and black pakka wood.

Weight: ~168g

Blade Length: 165mm

Overall Length: ~355mm

Thickness at Heel: ~5.3mm

Blade Height: ~47.7mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.