Masashi Chef's Knife Aogami #1

Chef's knife, gyuto, with a 24 cm long blade.

Steel: Aogami#1 with an iron cladding (not stainless)
Hardness: 64-65 HRC
Finish: Black kurouchi with a smooth finish.
Edge length: 240 mm
Blade height: 55 mm
Thickness at heel: 4.5 mm
Thickness at mid-spine: 2 mm
Weight: 251 grams
Octagonal zebrano handle with buffalo horn bolster.

Masashi Yamamoto is a highly respected blacksmith from the city of Sanjo in Japan. His knives are forged entirely by hand and are of very high quality.

The spine has a balanced taper, and the knife cuts exceptionally well. The blades have a generous height, and the edges are very thin and delicate. Around the Aogami#1 steel core is a cladding of black oxidized iron. This makes the knife very easy to sharpen, especially for those who want to polish it to a beautiful kasumi finish. The edge is delivered razor-sharp as Masashi is also a passionate knife sharpener. No extra sharpening is needed for these pieces.

Something particularly prominent in Masashi's forging is the flat profile with a very long flat spot. This allows for very distinct cuts, but the knife may struggle with a rocking cutting technique.

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

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, the carbon steel will develop a patina in different tones. This is completely normal but can be polished away with polishing paste if desired.