Nao Yamamoto kurouchi shirogami#2 gyuto 210mm

The Yamamoto kurouchi gyuto 240mm is a handcrafted knife by Echizen-based blacksmith Nao Yamamoto. Made with a core of shirogami#2 steel, it offers key features such as excellent sharpness and ease of sharpening. 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 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 Kougeishu certification and is a member of the Takefu Knife Village Association.

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Brand: Kaishin (by Nakamura hamono)
Blacksmith: Nao Yamamoto
Origin: Echizen, Japan

Core steel: shirogami#2 / white#2
Steel type: carbon steel
Cladding: iron clad | kurouchi finish

Overall length: 370mm
Blade length (heel to tip): 216mm
Blade height at the heel: 50.8mm
Spine thickness:
at the handle: 5.9mm
at the heel: 4.2mm
midway: 2.6mm
1cm from the tip: 1.4mm
Weight: 203g

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 shirogami#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.

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