Nao Yamamoto is one of the youngest blacksmiths in the Takefu Knife “Village”, in Fukui prefecture. The Takefu knife “village” is one single building hoeing eleven separate blacksmith companies. His workshop is called Yamamoto Hamono. Nao Yamamoto has been a black smith for eighteen years, specialising in the use of stainless steels such as VG10, damascus and high carbon steels such as Aogami. He employs these materials to forge both kitchen and bespoke knives. He obtained the highest award of Dento-Kougeishi in 2019. *DENTO KOUGEISHI / Ttraditional craftsman is authorized by government Ministry of Economy, Trade and Industry (METI) of Japan.
The KUROUCHI knife range brings with it a unique aesthetic. During the forging process, materials are exposed to searing heats creating a black , oxide film. This film is usually polished, resulting in the silver we have come to know. However this film provides a sought-after quality, it makes the carbon steel less susceptible to rust. The inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of "Warikomi" between two layers of soft iron. This rough-look of the black steel gives a raw, edgy feel to the knife, which is beautifully finished with a smooth meandering border between the unpolished black steel and the polished, ultra-sharp edge.
* Please note: Due to the thinness of the Aogami carbon steel blade extreme care must be taken when using this knife.
Please dry throughly to avoid rust.
Edge Angle: Double- edged
Blade Length: 165mm
Total Length: 340mm
Blade Material: High carbon steel. Blue steel/inner core, Soft iron out side of two layers