The Yamamoto kurouchi aogami#2 nakiri 180mm is a skillfully forged 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 nakiri knife showcases a nice distal taper and it's important to mention that it's thin behind the edge with some nail-flexing edge. Adorned with a kurouchi finish, it offers a rustic aesthetic that complements its functionality. This nakiri knife is an essential tool for precise vegetable cuts and tasks.
❖ 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: 311mm Blade length (heel to tip): 169mm Blade height at the heel: 52.4mm Spine thickness: at the handle: 5.0mm at the heel: 3.6mm midway: 2.1mm 1cm from the tip: 1.8mm Weight: 163g
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 nakiri 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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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
