Akifusa x Yamamoto tsuchime kurouchi damascus AS gyuto 240mm

Specifications

The Akifusa x Yamamoto Gyuto blends Echizen craftsmanship with a high-performance Aogami Super carbon steel core. Forged by master blacksmith Nao Yamamoto, this 244mm gyuto offers precise control, durability, and an elegant hammered finish.

• Hand-forged in Echizen, Japan by blacksmith Nao Yamamoto for the Akifusa brand
• Gyuto: Multi-purpose Japanese chef knife ideal for meat, fish, and vegetables
• 244mm (9.60") cutting edge length with 53mm height at heel
• Weight: 242g—hefty and authoritative
• Spine tapering from 5.8mm at handle to 0.8mm near tip
• Aogami Super (Blue Super) carbon steel core
• Reactive iron cladding develops a protective patina over time
• Tsuchime (hammered) kurouchi damascus finish
• D-shaped rosewood handle

About the Blacksmith

Nao Yamamoto (born 1979) is a certified master blacksmith from Takefu (Echizen), Japan. He trained extensively at two renowned knife-making workshops: Asai Hamono (1998) and Kamotou Hamono under Shiro Kamo (1999). In 2013, he established Yamamoto Uchi Hamono, his own knife-making workshop. His mastery of traditional Japanese knife-forging earned him the Dento Kougeishi (Traditional Craftsmen) certification in 2019.

Details

• Brand: Akifusa
• Blacksmith: Nao Yamamoto
• Producing Area: Echizen, Japan
• Knife Type: Gyuto
• Finish: Tsuchime Kurouchi Damascus
• Core Steel: Aogami Super / Blue Super
• HRC: ~65
• Steel Type: Carbon Steel
• Cladding: Iron-clad Damascus

Blade & Handle Specs

• Overall length: 403mm
• Blade length (heel to tip): 244mm (9.60")
• Blade height at heel: 53mm
• Spine thickness:
  • At the handle: 5.8mm
  • At the heel: 4.7mm
  • Midway: 2.7mm
  • 1cm from the tip: 0.8mm
• Weight: 242g
• Edge/bevel: 50:50
• Handle: D-shaped rosewood
• Saya/Sheath: Not included

Notes

• For the care and maintenance of Japanese knives, such as this 240mm Akifusa x Yamamoto Tsuchime Kurouchi Damascus AS Gyuto knife, please refer to our care guide below.
• Slight measurement variations are common in Japanese kitchen knives.
• Small surface finish variations in knives are a normal part of the handcrafting process.