210mm Yamamoto AS Damascus Wa Gyuto
210mm Yamamoto AS Damascus Wa Gyuto
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: ~236g
Blade Length: 210mm
Overall Length: ~355mm
Thickness at Heel: ~5mm
Blade Height: ~51.8mm
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.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.