Yamamoto Black Finish Blue Steel #2 Clad Soft Iron Chef Knife 180mm
Blacksmith: Nao Yamamoto
Type: Chef / Gyuto (Double bevel edged)
Blade Material: AOGAMI(Blue Paper) #2 Clad KUROCUCHI(Black Finish) Soft Iron
Blade Length: approx 180 mm (7")
Overall Length: approx 330 mm (13")
Weight: approx 149g (5.2oz)
Handle: Walnut Round Handle
The knives which are made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry. These knives are forged by blacksmiths, those knives are harder to be chipped and the sharpness continues longer. The organization of material changes homogeneously, it is observed by a microscope. Blacksmith Nao Yamamoto makes his knives in Echizen city. His skills are very nice and he can forge and do "NIMAI-HIROGE" easily. We love this knife since the sharpness is excellent after sharpening and the sharpness continues for a long time.
NIMAI-HIROGE(Spreading Two Sheet)
NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker.
This skill looks easy, but it is very hard. A blacksmith could not do this for 5 years.
About "HITACHI YASUKI AOGAMI/ Blue Steel"
AOGAMI is registered trademark of HITACHI Metals,ltd. AOGAMI is combined with tungsten and chromic element, and it is high enough in the sharpness by the quenching, and the sharpness and the durability is improved. This is high quality material.
AOGAMI Blue Steel is not rust resistance. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
This is hand made, so there are some scratches.
Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken. Please sharpen for sharpness before use if you prefer more sharpness.
We Also Recommend
Tojiro DP A-1 Series by 3 Layers with no Bolster Chef's Knife 180 mm F-302
Kanetsune Seki Nashiji Hammered Blue Steel AOGAMI #2 Chef Knife Gyuto 210 mm KC-922
Tojiro DP Series by 3 Layers with no Bolster Chef's Knife 180mm F-312