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Nao Yamamoto, a highly respected blacksmith hailing from Echizen, stands out with his extraordinary craftsmanship. He is a master at executing the unique "Nimai-Hiroge" technique, which results in an exquisite balance of sharpness, effortless cutting performance, and sustained edge retention. The remarkable thinness of his blades, a testament to his skill, has made his knives our top pick in kitchen cutlery.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.7 oz (78 g)
Edge Length: 141 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 32.3 mm
Engraving: Hand Engraved
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Love me some G3!, June 7, 2024Posted By: Damon
1 people found this review helpful
Been buying knives from Mark for a good decade. My block is full of gems and was in the wine biz for two decades, around a lot of professional chefs and became serious home cooks. G3 is such a good middle of the road for SS. Have some OG Kanehiro (master smith as well) and the Echizen style is exceptional in fit, finish and comfort, cost. In this one, wanted a smaller format petty, bigger than a paring, could do hand work but large enough to take down a loin or prep some sandwiches over lunch. the 140 size is also a great middle of the road. My block is full of Kohetsu Hap40 and a Konosuke HD2. Run two 240's, two 210's, two Bunka (165, 180) a 180 Santoku and a few road knives (that if lost, could care less). Had a hole to fill and this one is perfect!
1 people found this review helpful
Been buying knives from Mark for a good decade. My block is full of gems and was in the wine biz for two decades, around a lot of professional chefs and became serious home cooks. G3 is such a good middle of the road for SS. Have some OG Kanehiro (master smith as well) and the Echizen style is exceptional in fit, finish and comfort, cost. In this one, wanted a smaller format petty, bigger than a paring, could do hand work but large enough to take down a loin or prep some sandwiches over lunch. the 140 size is also a great middle of the road. My block is full of Kohetsu Hap40 and a Konosuke HD2. Run two 240's, two 210's, two Bunka (165, 180) a 180 Santoku and a few road knives (that if lost, could care less). Had a hole to fill and this one is perfect!
