The Nimai-Hiroge technique is rare in Japanese bladesmithing, and Nao Yamamoto of Echizen is one of its few living practitioners. The method produces blades of exceptional thinness without sacrificing structural integrity, and it is what separates his knives from the broader field of well-made Japanese cutlery. His work has earned a devoted following at CKTG, where customers with serious collections return to him again and again.
This petty is built on a Ginsan (Silver #3) stainless core - a high-grade alloy that sharpens with the responsiveness of carbon steel while staying far easier to maintain day to day. The stainless tsuchime (hammered) cladding reduces drag and sticking during prep, and the hand engraving on the blade adds a level of craft that is increasingly rare at any price. At 141mm, this format is exactly right for hand work - breaking down a chicken breast, prepping sandwiches, fabricating herbs, or any task where a full-length gyuto feels like too much knife in the hand. The rosewood octagonal handle with pakka ferrule is comfortable across long prep sessions and balances the slim blade profile well. Yamamoto-san keeps the geometry laser-focused: thin behind the edge, flat enough to push-cut cleanly, and light enough to use with precision for extended periods without fatigue.
What Customers Are Saying: One customer with a decade of purchasing history at CKTG and twenty years in the wine industry - with deep exposure to professional kitchen standards - describes this petty as the knife that filled the last meaningful gap in a block already stocked with serious Japanese cutlery. The 140mm format gets singled out as the ideal middle ground: large enough to break down a protein or prep a working lunch, but precise enough for detailed hand work where a longer blade would get in the way. The Echizen fit, finish, and handle comfort earn consistent praise, and the Ginsan steel draws appreciation specifically from experienced knife users who want stainless-level maintenance without giving up edge quality.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge Yamamoto-san builds into each blade, and store away from other utensils to protect the tip and edge. Free shipping over $100.
This petty is built on a Ginsan (Silver #3) stainless core - a high-grade alloy that sharpens with the responsiveness of carbon steel while staying far easier to maintain day to day. The stainless tsuchime (hammered) cladding reduces drag and sticking during prep, and the hand engraving on the blade adds a level of craft that is increasingly rare at any price. At 141mm, this format is exactly right for hand work - breaking down a chicken breast, prepping sandwiches, fabricating herbs, or any task where a full-length gyuto feels like too much knife in the hand. The rosewood octagonal handle with pakka ferrule is comfortable across long prep sessions and balances the slim blade profile well. Yamamoto-san keeps the geometry laser-focused: thin behind the edge, flat enough to push-cut cleanly, and light enough to use with precision for extended periods without fatigue.
What Customers Are Saying: One customer with a decade of purchasing history at CKTG and twenty years in the wine industry - with deep exposure to professional kitchen standards - describes this petty as the knife that filled the last meaningful gap in a block already stocked with serious Japanese cutlery. The 140mm format gets singled out as the ideal middle ground: large enough to break down a protein or prep a working lunch, but precise enough for detailed hand work where a longer blade would get in the way. The Echizen fit, finish, and handle comfort earn consistent praise, and the Ginsan steel draws appreciation specifically from experienced knife users who want stainless-level maintenance without giving up edge quality.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge Yamamoto-san builds into each blade, and store away from other utensils to protect the tip and edge. 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: 2.7 oz (78 g)
- Blade Length: 141 mm
- Total Length: 270 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 32 mm
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!
