Nao Yamamoto - Aogami No.2 Kurouchi Honesuki knife 170mm

Specifications:
Blacksmith: Nao Yamamoto
Knife Type: Honesuki / Sujihiki knife
Steel Type: Blue 2 (Aogami No2 carbon steel) Core, iron clad kurouchi finish
Blade Hardness: HRC 62
Blade Type: Double bevel
Blade Length: 170mm
Full Length: 300mm
Blade Height (Heel): 38mm
Spine Thickness(Heel): 5mm
Handle: Octagonal rosewood handle black ferrule
Weight: 130g

The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Blacksmith Nao Yamamoto is a traditional craftsman who started blacksmithing when he was 18yo. He has been highly acclaimed at many knife shows and set up his own workshop at Echizen, Fukui in 2013. He became a traditional craftsman (DENTO KOGEISHI) at the young age of 39. 

About steel type:
AOGAMI NO2/Blue Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is made by adding Chromium and Tungsten to White Steels (type of high carbon steel, also developed by Hitachi) to improve hardness and toughness. Blue Steel No.2 has more sharpness, edge retention and hardness in comparison to White Steels. In general, Blue Steels make resharpening harder than White steels. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. 
 
Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.
 
Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.