Nao Yamamoto is a highly respected blacksmith from Echizen, Japan — one of the most storied knife-making regions in the country — and his work stands apart through the mastery of a rare technique called Nimai-Hiroge, a specialized forging method that produces blades of exceptional thinness while preserving an ideal balance of sharpness, cutting ease, and long-term edge retention. His knives have become a top pick at Chef Knives To Go precisely because that thinness translates so directly into real performance at the cutting board.
This santoku is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The santoku format is a natural all-rounder, handling vegetables, proteins, and fish with equal confidence, and at 170mm, this one strikes an ideal balance between maneuverability and reach. The hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.9 oz (140 g)
Blade Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Engraving: Hand Engraved
This santoku is built around Ginsan stainless steel, a high-grade alloy prized for its ability to take and hold a keen edge while remaining far easier to maintain than traditional carbon steel. The stainless tsuchime — meaning hammered — cladding gives the blade its distinctive textured appearance and helps reduce drag and sticking during prep work. The santoku format is a natural all-rounder, handling vegetables, proteins, and fish with equal confidence, and at 170mm, this one strikes an ideal balance between maneuverability and reach. The hand-engraved blade and rosewood octagonal handle make it as visually striking as it is practical at the cutting board.
Ginsan stainless steel is forgiving by nature, but a few simple habits will keep this knife performing at its best. Hand wash and dry promptly after use, and avoid the dishwasher. Sharpen on quality stones to maintain the fine edge Yamamoto-san builds into every blade, and store it safely away from other utensils to protect the tip and edge.
