Gyuto, chef´s knife, with 240 mm blade length.

Steel: Aogami #1 with iron cladding (non-stainless).
Hardness: 64-65 HRC.
Finish: Black kurouchi with a smooth finish.
Edge length: 240 mm.
Blade height: 55 mm.
Spine thickness at heel: 4,5 mm.
Spine thickness (middle): 2 mm.
Weight: 251 grams.
Handle: Octagonal, made of Zebrano wood with a buffalo horn bolster.

Masashi Yamamoto is a highly respected blacksmith from Sanjo, Japan. His knives are fully hand-forged and of exceptionally high quality.

The blade features a carefully tapered spine, allowing for precise, clean cuts. With a generous blade height and very thin, delicate edges, the knife is easy to sharpen, particularly for those looking to achieve a beautiful kasumi finish. The core of Aogami #1 steel is clad in black-oxidized iron, enhancing sharpening ease. Each edge is delivered razor-sharp, as Masashi is also a passionate knife sharpener, so no additional sharpening is necessary.

A standout feature of Masashi's craftsmanship is the flat blade profile with an extended flatspot. This design delivers highly precise cuts, though the knife is not suited for rocking cutting techniques.

This is a truly fine and high-performing knife that we highly recommend. Feel free to read more about Masashi and view photos from our visit to his forge in September 2019.

**Note:** Carbon steel is not stainless! Always dry the knife after use to prevent rust. Over time, the carbon steel will develop a patina in various shades, which is completely normal but can be polished off with paste if desired.