Nao Yamamoto Yasuki Aogami Kuro-uchi Gyuto Knife 240mm – Japanese Carbon Steel Chef's Knife / Natural Wood Handle / Made in Japan

Product Description

A traditional Japanese 240mm Gyuto chef's knife by Nao Yamamoto, featuring Yasuki Aogami carbon steel and a rustic Kuro-uchi finish.

Combining the versatility of a classic Gyuto profile with traditional Japanese knifemaking aesthetics, this piece reflects the enduring appeal of carbon steel kitchen knives.

The blade is crafted from Yasuki Aogami (Blue Paper) carbon steel, a Japanese steel valued for its edge retention and sharpening characteristics.

Its traditional Kuro-uchi (black-forged) finish gives the blade a rustic appearance, creating a distinctive contrast between the dark blade surface and the exposed cutting edge.

The classic Gyuto profile, with a blade length of approximately 240mm and an overall length of 395mm, offers a generous cutting length for slicing meat, preparing vegetables, and handling a wide range of kitchen tasks.

The blade features a gradually tapered thickness, contributing to its traditional silhouette and blade geometry.

A natural wood handle complements the rustic blade finish, adding warmth and understated character to the overall design.

Weighing approximately 258g, this Gyuto offers a substantial feel that matches its full-size 240mm blade.

A distinctive Japanese chef's knife by Nao Yamamoto, bringing together Yasuki Aogami steel, a traditional Kuro-uchi finish, and the versatility of a classic Gyuto.

Specifications

Maker: Nao Yamamoto

Model: Yasuki Aogami Kuro-uchi Gyuto 240mm

Knife Type: Japanese Gyuto Chef's Knife

Blade Steel: Yasuki Aogami (Blue Paper Carbon Steel; Exact Grade Unspecified)

Blade Finish: Kuro-uchi (Black-Forged Finish)

Handle Material: Natural Wood (Species Unknown)

Blade Length: Approx. 240mm

Overall Length: Approx. 395mm

Blade Thickness: Gradually Tapered (Exact Measurements Not Provided)

Weight: Approx. 258g

Country of Origin: Japan

Notes

Yasuki Aogami is a carbon steel that requires proper care. Clean and thoroughly dry the blade after use, and avoid prolonged exposure to moisture or acidic foods to help prevent rust.

Natural wood grain and coloration may vary.

Please comply with applicable local laws and regulations regarding knife purchase, possession, and transportation.