Nao Yamamoto thoughts?

[jacobwilder5]

I'm on a Nakiri kick and this is calling to me.

Nao Yamamoto kurouchi aogami#2 nakiri 180mm

Looks great for the price, but I haven't been able to find much on the smith Nao Yamamoto. I'm tempted to just go for it but am interested in feedback from those that may have used his knives.

 

[pitted_soul]

I just got his Hakata in AS clad in iron with a kurouchi finish. I haven't had it long and have done some test cutting. It isn't a laser, it has a stout spine coming out of the handle that thins quickly and then tapers to the tip. It isn't the thinnest BTE but it came pretty sharp and cuts VERY well. There was some cracking on the bigger stuff but it glided right through. He is what one site called a "field smith". Probably some marketing BS, but his work is good and well priced. I very much recommend the Hakata from Cleancut. The pricing was 100 USD less than other sites.

 

[jaydee]

According to Mr. Horie from japan-messer-shop.de Yamamoto is the successor of Masami Azai and i sure would not doubt that.
He has got very good relations to lots of famous japanese blacksmiths.

That nakiri looks really interesting!

 

[SwampDonkey]

Just based off specs this looks fantastic.

 

[Tekkz]

I have this 150mm AS ko bunka from him and it's great. Solid, not too thin BTE which is what I prefer in smaller knives since I tend to abuse them more than gyutos. Looks fabulous as well!

Custom Yamamoto Ironclad Aogami Super Damascus Ko Bunka 150mm - Japanese Elm Burl

 

[pitted_soul]

Here is some more of his work in the Akifusa line: AKIFUSA The prices are good there. I think I am gonna snag one of his gyutos since I liked that Hakata so much. I like these handles too, but they're for righties.

 

[jacobwilder5]

Thanks for the replies, I think I'm convinced to give it a go. Even if it takes a little work to dial in the price and specs are hard to pass up!

 

[deltaplex]

He is one of the Dento Kogeishi title holders in Eichizen. I'm not trying to say that jumping through the hoops to be awarded the designation indicate blacksmithing of a higher quality, but as a whole, the smiths on the list at the bottom of this Knifewear explainer collectively get a lot of love around here.

https://knifewear.com/blogs/articles/dento-kogeishi-the-highest-honour-for-japanese-craftspeople

 

[jacobwilder5]

Bought it. Had a 10% discount and free shipping to boot. Will report back after I put it through it's paces!

 

[pitted_soul]

Thanks for the replies, I think I'm convinced to give it a go. Even if it takes a little work to dial in the price and specs are hard to pass up!

Oh, we aren't done just yet lol.

Ok, I found another line that NY did. This time the Fu-Rin-Ka-Zan YUTAKA series featuring an AS core clad in an AS damascus. Sounds nice. Total accident I found this, I was off on a tangential search.

 

[jacobwilder5]

Oh, we aren't done just yet lol.

Ok, I found another line that NY did. This time the Fu-Rin-Ka-Zan YUTAKA series featuring an AS core clad in an AS damascus. Sounds nice. Total accident I found this, I was off on a tangential search.

Looks like it tapers aggressively out to the handle but then stays pretty uniform until the tip section. Kind of reminds me of my Wakui WH and not in a bad way.

Also, 230g with dimensions of 208x46. True workhorse vibes!

 

[pitted_soul]

Looks like it tapers aggressively out to the handle but then stays pretty uniform until the tip section. Kind of reminds me of my Wakui WH and not in a bad way.

Also, 230g with dimensions of 208x46. True workhorse vibes!

I do not have a Wakui WH yet, but from my amateur eyes, that looks right. Here is another suji that he did. He did an AS line with JCK as well and they are mostly sold out.

R2 Damascus This one looks a little thinner than his others but still weighs a respectable 223g. Might have to try one of these out.

 

[M1k3]

Looks like it tapers aggressively out to the handle but then stays pretty uniform until the tip section. Kind of reminds me of my Wakui WH and not in a bad way.

Also, 230g with dimensions of 208x46. True workhorse vibes!

Be careful comparing it to the Wakui WH. The Wakui has a lightweight ho wood handle, that Yutaka has an ebony handle with composite ferrule and butt.

 

[jacobwilder5]

Be careful comparing it to the Wakui WH. The Wakui has a lightweight ho wood handle, that Yutaka has an ebony handle with composite ferrule and butt.

Just comparing the thick sanjo like taper. 5mm w/aggressive taper out the handle then it gets a lot more gradual to the tip. Reminded me of this:

 

[Just a DK]

Have one in ginsan. I have to say I did get it purely for the specs. Great midweight, tall, decently thick spine, great F&F around spine and choil. I honestly reach for it more than a Tetsujin Santoku cause it just feels more robust when quickly cutting fruit for breakfast/kids lunch.

 

[Beerzebub]

I just got this 240 Blue #2 gyuto and have only used it a tiny bit so far. Initial impressions are that it has an authoritative feel that I like, some cracking in a big carrot but no more wedging than one might expect for a hefty knife, and feels great cutting raw and cooked protein.

The profile has a big flat spot, shown below.

The wide bevels are on the flat side - the left hand side bevel seems dead flat, and the bevel on the right ever so slightly concave, almost flat. It's pretty thin behind the edge, but when I give it its first sharpening I'll probably thin it a little bit, as I think this is a keeper so no need to keep it pretty.

The cladding doesn't seem reactive at all. If the product description didn't say it was iron cladding I would think this is stainless, but time will tell on that I guess.

Specs and a few more photos here: Show your newest knife buy

 

[jacobwilder5]

Got the knife in this week, and initial impressions are GOOD.

At $183 delivered to my door, I'm really pleased. Some quick feedback below with some photos & cutting videos.

Specs
- 180x55
- 180g
- spine: 5mm (handle) tapered to 2mm (tip)

F&F & Feel: Eased choil and spine, nice consistent KU, and a really nice Rosewood handle. Sharp out the box and balance right at the makers mark. For the price, really impressed. (Glare is just lighting)

Grind: Really nice convex grind that feels authoritative on the board. Slight upswing on tip and heel to allow some rock chopping but really nice flat sweet spot. Gets the slightest cracking on a large carrot, but has midweight feel in hand and in use. Check out this choil:

Cutting: I was expecting to get more wedging just based on others feedback and the specs, but this is a nice cutter. Like I mentioned above a great midweight feel that does have a bit of wedging but not much. Gets through root veg no problem with good food release.

Sorry for the crappy angles, but here's some cutting vids.

Carrot: Slight cracking but don't really feel any wedging.

Tater:

Pepper:

Overall: Don't sleep on Nao Yamamoto, I feel like his knives should be more well known. This is a great knife that punches above it's price point. Excited to keep using it and may do a full write up on it soon if others find it valuable.

 

[Beerzebub]

Got the knife in this week, and initial impressions are GOOD.

At $183 delivered to my door, I'm really pleased. Some quick feedback below with some photos & cutting videos.

Specs
- 180x55
- 180g
- spine: 5mm (handle) tapered to 2mm (tip)

F&F & Feel: Eased choil and spine, nice consistent KU, and a really nice Rosewood handle. Sharp out the box and balance right at the makers mark. For the price, really impressed. (Glare is just lighting)

View attachment 283755


Grind: Really nice convex grind that feels authoritative on the board. Slight upswing on tip and heel to allow some rock chopping but really nice flat sweet spot. Gets the slightest cracking on a large carrot, but has midweight feel in hand and in use. Check out this choil:

View attachment 283753

Cutting: I was expecting to get more wedging just based on others feedback and the specs, but this is a nice cutter. Like I mentioned above a great midweight feel that does have a bit of wedging but not much. Gets through root veg no problem with good food release.

Sorry for the crappy angles, but here's some cutting vids.

Carrot: Slight cracking but don't really feel any wedging.


View attachment 283756


Tater:


View attachment 283757

Pepper:


View attachment 283759


Overall: Don't sleep on Nao Yamamoto, I feel like his knives should be more well known. This is a great knife that punches above it's price point. Excited to keep using it and may do a full write up on it soon if others find it valuable.

I'll be curious to see if you think it's actually iron clad? I used my gyuto to slice a roast lamb shoulder the other day and there's still no hint of patina on the cladding.

 

[deltaplex]

I'll be curious to see if you think it's actually iron clad? I used my gyuto to slice a roast lamb shoulder the other day and there's still no hint of patina on the cladding.

Did you get all the lacquer off?

 

[Beerzebub]

Did you get all the lacquer off?

Haha, I didn't know there's lacquer, it's not obvious like on some knives. I'll give that a try!

 

[HumbleHomeCook]

Got the knife in this week, and initial impressions are GOOD.

At $183 delivered to my door, I'm really pleased. Some quick feedback below with some photos & cutting videos.

Specs
- 180x55
- 180g
- spine: 5mm (handle) tapered to 2mm (tip)

F&F & Feel: Eased choil and spine, nice consistent KU, and a really nice Rosewood handle. Sharp out the box and balance right at the makers mark. For the price, really impressed. (Glare is just lighting)

View attachment 283755


Grind: Really nice convex grind that feels authoritative on the board. Slight upswing on tip and heel to allow some rock chopping but really nice flat sweet spot. Gets the slightest cracking on a large carrot, but has midweight feel in hand and in use. Check out this choil:

View attachment 283753

Cutting: I was expecting to get more wedging just based on others feedback and the specs, but this is a nice cutter. Like I mentioned above a great midweight feel that does have a bit of wedging but not much. Gets through root veg no problem with good food release.

Sorry for the crappy angles, but here's some cutting vids.

Carrot: Slight cracking but don't really feel any wedging.


View attachment 283756


Tater:


View attachment 283757

Pepper:


View attachment 283759


Overall: Don't sleep on Nao Yamamoto, I feel like his knives should be more well known. This is a great knife that punches above it's price point. Excited to keep using it and may do a full write up on it soon if others find it valuable.

Great follow-up! Thanks.

 

[jacobwilder5]

Haha, I didn't know there's lacquer, it's not obvious like on some knives. I'll give that a try!

I wiped it down with acetone when I first got it, and am starting to get patina on the cladding. That said, it doesn't seem to be very reactive at all.

 

[Beerzebub]

I wiped it down with acetone when I first got it, and am starting to get patina on the cladding. That said, it doesn't seem to be very reactive at all.

I removed the lacquer and sliced a steak, looking better already:

 

[PPIIBBSS]

My wife's name is Nao Yamamoto, and this thread took me by surprise haha

... I mean, I'm well aware that there's a blacksmith with the same name, but to just see a thread called "thoughts on 'wife's name'" still got me

 

[Yoshi]

My wife's name is Nao Yamamoto, and this thread took me by surprise haha

... I mean, I'm well aware that there's a blacksmith with the same name, but to just see a thread called "thoughts on 'wife's name'" still got me

Don't worry you aren't the only one, people mention my wife's name on this forum all the time.

In fact when I say where's my wife, my kids' biological mother knows that I am looking for my Kippington.

 

[pitted_soul]

So I found some Yamamoto under the Akifusa Badge at a little Aussie site: AKIFUSA (Minus the 80mm paring). Very good pricing. I got the 240 and chatted with the owner a little.