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 petty 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. At 141mm, this is an ideal size for hand work, breaking down proteins, or handling smaller tasks where a full-length gyuto would feel like overkill. The hand-engraved blade and rosewood octagonal handle make it as beautiful as it is functional.
Serious home cooks and knife enthusiasts consistently gravitate toward this petty as the perfect gap-filler in a well-rounded collection. Customers with deep knife knowledge praise the Echizen fit and finish, the comfortable handle geometry, and how naturally the 141mm format handles everything from detail work to light butchery. The Ginsan steel earns particular appreciation from those coming from other stainless alloys — it punches well above its maintenance-friendly profile.
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: 2.7 oz (78 g)
Blade Length: 141 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
Engraving: Hand Engraved
This petty 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. At 141mm, this is an ideal size for hand work, breaking down proteins, or handling smaller tasks where a full-length gyuto would feel like overkill. The hand-engraved blade and rosewood octagonal handle make it as beautiful as it is functional.
Serious home cooks and knife enthusiasts consistently gravitate toward this petty as the perfect gap-filler in a well-rounded collection. Customers with deep knife knowledge praise the Echizen fit and finish, the comfortable handle geometry, and how naturally the 141mm format handles everything from detail work to light butchery. The Ginsan steel earns particular appreciation from those coming from other stainless alloys — it punches well above its maintenance-friendly profile.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Love me some G3!Posted By: Damon
27 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!
27 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!
