Echizen has been producing blades for over 700 years, and the region still turns out some of the most technically refined knives in Japan. Nao Yamamoto works at the sharper edge of that tradition. His mastery of Nimai-Hiroge - a demanding forging technique that produces blades of uncommon thinness - gives his knives a cutting feel that is immediately noticeable to anyone who has worked with serious Japanese cutlery. The blade geometry is the point: thinner behind the edge, less resistance through the cut, more precision in the hand.
The bunka format is built for versatility - an aggressive reverse tanto tip for detail and point work, a flat-to-slightly-curved profile that handles both push-cutting and rocking, and enough blade height to work efficiently through larger vegetables or proteins. This one is built on Ginsan (Silver #3) stainless steel, an alloy prized for its ability to take a keen, carbon-like edge while remaining far more forgiving in daily maintenance than reactive steels. The stainless tsuchime (hammered) cladding adds food release to the equation and gives the blade its distinctive textured appearance. At 170mm with a 46mm blade height, this is a capable all-purpose knife that handles the full range of prep tasks with authority. The hand-engraved blade and rosewood octagonal handle with pakka ferrule round out a package that is as carefully finished as it is well-conceived.
Care Instructions: Ginsan stainless is low maintenance but rewards consistent care. Hand wash and dry promptly after use - avoid the dishwasher and prolonged moisture contact. Sharpen on quality water stones to maintain the fine edge geometry Yamamoto-san builds into every blade. Use wood or plastic cutting boards and store away from other utensils to protect the tip. Free shipping over $100.
The bunka format is built for versatility - an aggressive reverse tanto tip for detail and point work, a flat-to-slightly-curved profile that handles both push-cutting and rocking, and enough blade height to work efficiently through larger vegetables or proteins. This one is built on Ginsan (Silver #3) stainless steel, an alloy prized for its ability to take a keen, carbon-like edge while remaining far more forgiving in daily maintenance than reactive steels. The stainless tsuchime (hammered) cladding adds food release to the equation and gives the blade its distinctive textured appearance. At 170mm with a 46mm blade height, this is a capable all-purpose knife that handles the full range of prep tasks with authority. The hand-engraved blade and rosewood octagonal handle with pakka ferrule round out a package that is as carefully finished as it is well-conceived.
Care Instructions: Ginsan stainless is low maintenance but rewards consistent care. Hand wash and dry promptly after use - avoid the dishwasher and prolonged moisture contact. Sharpen on quality water stones to maintain the fine edge geometry Yamamoto-san builds into every blade. Use wood or plastic cutting boards and store away from other utensils to protect the tip. Free shipping over $100.
- Blacksmith: Nao Yamamoto
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3) Stainless
- HRC: 61
- Cladding: Stainless
- Finish: Tsuchime (Hammered)
- Edge Grind: Even
- Handle: Rosewood Octagonal
- Ferrule: Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.9 oz (140 g)
- Blade Length: 170 mm
- Total Length: 312 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 46 mm
