The Yamamoto kurouchi aogami#2 gyuto 240mm is a hand-crafted knife by Echizen-based blacksmith Nao Yamamoto. Made with a core of aogami#2 steel, it offers key features such as superior edge retention and toughness---aogami#2 is one of the most balanced steel out there for kitchen knives. The knife comes equipped with an octagonal rosewood handle, providing both aesthetic appeal and ergonomic comfort. It stands as a workhorse type - characterized by its hefty and authoritative presence, boasting a thick spine. However, it's worth noting that it's thin behind the edge with some nail-flexing thin edge. This knife is perfect for both home cooks and professional chefs, especially those seeking a hefty workhorse gyuto.
❖ Born in 1979, Nao Yamamoto is a renowned master blacksmith from Takefu, Japan. He was trained under Asai and continued Asai's work after his passing in 2013. Yamamoto-san's knives are celebrated for their robust build, finely tapered spine, and thin edges. His career in knife-making began at Asai Hamono in 1998. He then worked at Kamotou Hamono alongside Shiro Kamo in 1999, before establishing Yamamoto Uchi Hamono in 2013. By 2019, Yamamoto received the Dento Kougeishi certification and is a member of the Takefu Knife Village Association.
Overall length: 401mm Blade length (heel to tip): 244mm Blade height at the heel: 53.1mm Spine thickness: at the handle: 6.3mm at the heel: 4.6mm midway: 3.1mm 1cm from the tip: 1.7mm Weight: 247g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous Saya/ sheath: Not included
Note: a. For the care and maintenance of Japanese knives, such as the Yamamoto kurouchi aogami#2 gyuto knife, please refer to our care guide below. b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.
··•·· Exclusive of shipping fee. We ship worldwide via EMS or DHL.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
