Akifusa x Yamamoto tsuchime kurouchi damascus AS gyuto 240mm

• Handforged in Echizen, Japan by blacksmith Nao Yamamoto for the Akifusa brand
• Gyuto: Multi-purpose Japanese chef knife 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

Nao Yamamoto (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.

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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

Overall length: 403mm
Blade length - heel to tip: 244mm (9.60")
Blade height at the 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

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Note:
a. 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.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.