{"title":"Nao Yamamoto","description":"\u003cp\u003eNao Yamamoto es un galardonado maestro herrero, radicado en la ciudad de Echizen, en la prefectura de Fukui. Antiguo aprendiz del difunto herrero Masami Asai, Yamamoto ha asumido el manto de su maestro y continúa fabricando cuchillos bajo la marca Asai.\u003c\/p\u003e\n\u003cp\u003eEl trabajo de Yamamoto nunca ha dejado de impresionar. Posee un talento excepcional para forjar aceros inoxidables y de alto carbono, además de incorporar patrones de Damasco únicos y hermosos en sus hojas. Además, Yamamoto es particularmente hábil en técnicas de tratamiento térmico y es un miembro destacado de la asociación Takefu Knife Village.\u003c\/p\u003e","products":[{"product_id":"nao-yamamoto-white-steel-no-2-kurouchi-gyuto-240mm-cherry-tree-handle","title":"Cuchillo Nao Yamamoto de acero blanco n.° 2 Kurouchi Gyuto de 240 mm con mango de cerezo","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eNacido en 1979. Tras su aprendizaje con Masami Azai (Echizen Marukatsu), continuó su aprendizaje con Kamotou Hamono en Takefu. Hace varios años, volvió a trabajar con el Sr. Azai y heredó sus técnicas y la inscripción \"Echizen Marukatsu\". Nao Yamamoto es un herrero muy destacado en la actualidad. Fabrica desde cuchillos de cocina hasta espadas cortas, y su talento se aprecia en una amplia gama de productos. Selecciona acero inoxidable como Damasco VG10, Shirogami y Aogami según su propósito. Su cuchillo con forma de espina de pescado recibió el premio Ars en la Feria de Cuchillos All Nippon de 2013 en Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePresupuesto:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTipo de cuchillo: Gyuto\u003cbr\u003eTipo de acero: Acero blanco n.° 2 (acero al carbono, propenso a la oxidación)\u003cbr\u003eDureza de la hoja: HRC 60-61\u003cbr\u003eTipo de hoja: Hoja de doble filo\u003cbr\u003eLongitud de la hoja: 240 mm (9,4\")\u003cbr\u003eAltura de la hoja: 53 mm (2,1\")\u003cbr\u003eGrosor de la hoja: 5 mm (0,2\")\u003cbr\u003eMaterial de la férula: resina\u003cbr\u003eMaterial del mango: Cerezo\u003cbr\u003eLongitud del mango: 140 mm (5,5\")\u003cbr\u003ePeso: 212 g (7,5 onzas)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUso y cuidado\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eNo intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.\u003cbr\u003e- Lavar a mano con agua tibia y secar con toalla.\u003cbr\u003e- Utilice una piedra de afilar para mantener el filo de la hoja.\u003cbr\u003e- No utilice el lavavajillas para limpiar el cuchillo.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":43477710635199,"sku":"NY-W2-B-GU240C","price":379.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_01_14_001929.jpg?v=1737346217"},{"product_id":"nao-yamamoto-blue-super-kurouchi-hammered-damascus-yanagiba-240mm-rosewood-handle","title":"Nao Yamamoto Blue Super Kurouchi - Yanagiba de Damasco Martillado (240 mm, mango de palisandro)","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eNacido en 1979. Tras su aprendizaje con Masami Azai (Echizen Marukatsu), continuó su aprendizaje con Kamotou Hamono en Takefu. Hace varios años, volvió a trabajar con el Sr. Azai y heredó sus técnicas y la inscripción \"Echizen Marukatsu\". Nao Yamamoto es un herrero muy destacado en la actualidad. Fabrica desde cuchillos de cocina hasta espadas cortas, y su talento se aprecia en una amplia gama de productos. Selecciona acero inoxidable como Damasco VG10, Shirogami y Aogami según su propósito. Su cuchillo con forma de espina de pescado recibió el premio Ars en la Feria de Cuchillos All Nippon de 2013 en Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePresupuesto:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTipo de cuchillo: Yanagiba\u003cbr\u003eTipo de acero: Azul Super (acero al carbono, propenso a la oxidación)\u003cbr\u003eDureza de la hoja: HRC 63-64\u003cbr\u003eTipo de hoja: Hoja de doble bisel\u003cbr\u003eLongitud de la hoja: 240 mm (9,4\")\u003cbr\u003eAltura de la hoja: 37 mm (1,5\")\u003cbr\u003eGrosor de la hoja: 4 mm (0,2\")\u003cbr\u003eMaterial de la virola: madera de Pakka negra\u003cbr\u003eMaterial del mango: palisandro\u003cbr\u003eLongitud del mango: 135 mm (5,3\")\u003cbr\u003ePeso: 202 g (7,1 onzas)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUso y cuidado\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eNo intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.\u003cbr\u003e- Lavar a mano con agua tibia y secar con toalla.\u003cbr\u003e- Utilice una piedra de afilar para mantener el filo de la hoja.\u003cbr\u003e- No utilice el lavavajillas para limpiar el cuchillo.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44388232724671,"sku":"NY-BS-HDB-YD240S","price":719.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_07_13_020047.jpg?v=1752382221"},{"product_id":"nao-yamamoto-blue-steel-kurouchi-sujihiki-270mm-walnut-handle-1","title":"Cuchillo Kurouchi Sujihiki de acero azul Nao Yamamoto de 270 mm con mango de nogal","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eNacido en 1979. Tras su aprendizaje con Masami Azai (Echizen Marukatsu), continuó su aprendizaje con Kamotou Hamono en Takefu. Hace varios años, volvió a trabajar con el Sr. Azai y heredó sus técnicas y la inscripción \"Echizen Marukatsu\". Nao Yamamoto es un herrero muy destacado en la actualidad. Fabrica desde cuchillos de cocina hasta espadas cortas, y su talento se aprecia en una amplia gama de productos. Selecciona acero inoxidable como Damasco VG10, Shirogami y Aogami según su propósito. Su cuchillo con forma de espina de pescado recibió el premio Ars en la Feria de Cuchillos All Nippon de 2013 en Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePresupuesto:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTipo de cuchillo: Sujihiki\u003cbr\u003eTipo de acero: acero azul (acero al carbono, propenso a la oxidación)\u003cbr\u003eDureza de la hoja: HRC \u003cbr\u003eTipo de hoja: Hoja de doble bisel\u003cbr\u003eLongitud de la hoja: 270 mm (10,6\")\u003cbr\u003eAltura de la hoja: 43 mm (1,7\")\u003cbr\u003eGrosor de la hoja: 4 mm (0,2\")\u003cbr\u003eMaterial de la virola: madera de Pakka negra\u003cbr\u003eMaterial del mango: Nogal\u003cbr\u003eLongitud del mango: 135 mm (5,3\")\u003cbr\u003ePeso: 229 g (8,1 onzas)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUso y cuidado\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eNo intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.\u003cbr\u003e- Lavar a mano con agua tibia y secar con toalla.\u003cbr\u003e- Utilice una piedra de afilar para mantener el filo de la hoja.\u003cbr\u003e- No utilice el lavavajillas para limpiar el cuchillo.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44388232757439,"sku":"NY-BY-B-SU270W","price":479.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_07_13_020032.jpg?v=1752382254"},{"product_id":"nao-yamamoto-white-steel-no-2-black-finished-sujihiki-270mm-walnut-handle","title":"Cuchillo Sujihiki Nao Yamamoto de acero blanco n.° 2 con acabado negro de 270 mm y mango de nogal","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eNacido en 1979. Tras su aprendizaje con Masami Azai (Echizen Marukatsu), continuó su aprendizaje con Kamotou Hamono en Takefu. Hace varios años, volvió a trabajar con el Sr. Azai y heredó sus técnicas y la inscripción \"Echizen Marukatsu\". Nao Yamamoto es un herrero muy destacado en la actualidad. Fabrica desde cuchillos de cocina hasta espadas cortas, y su talento se aprecia en una amplia gama de productos. Selecciona acero inoxidable como Damasco VG10, Shirogami y Aogami según su propósito. Su cuchillo con forma de espina de pescado recibió el premio Ars en la Feria de Cuchillos All Nippon de 2013 en Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePresupuesto:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTipo de cuchillo: Sujihiki\u003cbr\u003eTipo de acero: Acero blanco n.° 2 (acero al carbono, propenso a la oxidación)\u003cbr\u003eDureza de la hoja: HRC 60-61\u003cbr\u003eTipo de hoja: Hoja de doble bisel\u003cbr\u003eLongitud de la hoja: 270 mm (10,6\")\u003cbr\u003eAltura de la hoja: 44 mm (1,7\")\u003cbr\u003eGrosor de la hoja: 4 mm (0,2\")\u003cbr\u003eMaterial de la virola: madera de Pakka negra\u003cbr\u003eMaterial del mango: Nogal\u003cbr\u003eLongitud del mango: 140 mm (5,5\")\u003cbr\u003ePeso: 239 g (8,4 onzas)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUso y cuidado\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eNo intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.\u003cbr\u003e- Lavar a mano con agua tibia y secar con toalla.\u003cbr\u003e- Utilice una piedra de afilar para mantener el filo de la hoja.\u003cbr\u003e- No utilice el lavavajillas para limpiar el cuchillo.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44452655464639,"sku":"NY-W2-B-SU270W","price":429.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_08_10_022630.jpg?v=1754790081"},{"product_id":"nao-yamamoto-white-steel-no-2-black-finished-sujihiki-240mm-walnut-handle","title":"Cuchillo Sujihiki Nao Yamamoto de acero blanco n.° 2 con acabado negro de 240 mm y mango de nogal","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eNacido en 1979. Tras su aprendizaje con Masami Azai (Echizen Marukatsu), continuó su aprendizaje con Kamotou Hamono en Takefu. Hace varios años, volvió a trabajar con el Sr. Azai y heredó sus técnicas y la inscripción \"Echizen Marukatsu\". Nao Yamamoto es un herrero muy destacado en la actualidad. Fabrica desde cuchillos de cocina hasta espadas cortas, y su talento se aprecia en una amplia gama de productos. Selecciona acero inoxidable como Damasco VG10, Shirogami y Aogami según su propósito. Su cuchillo con forma de espina de pescado recibió el premio Ars en la Feria de Cuchillos All Nippon de 2013 en Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePresupuesto:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTipo de cuchillo: Sujihiki\u003cbr\u003eTipo de acero: Acero blanco n.° 2 (acero al carbono, propenso a la oxidación)\u003cbr\u003eDureza de la hoja: HRC 60-61\u003cbr\u003eTipo de hoja: Hoja de doble bisel\u003cbr\u003eLongitud de la hoja: 240 mm (9,4\")\u003cbr\u003eAltura de la hoja: 43 mm (1,7\")\u003cbr\u003eGrosor de la hoja: 4 mm (0,2\")\u003cbr\u003eMaterial de la virola: madera de Pakka negra\u003cbr\u003eMaterial del mango: Nogal\u003cbr\u003eLongitud del mango: 140 mm (5,5\")\u003cbr\u003ePeso: 212 g (7,5 onzas)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUso y cuidado\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eNo intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.\u003cbr\u003e- Lavar a mano con agua tibia y secar con toalla.\u003cbr\u003e- Utilice una piedra de afilar para mantener el filo de la hoja.\u003cbr\u003e- No utilice el lavavajillas para limpiar el cuchillo.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44452656119999,"sku":"NY-W2-B-SU240W","price":359.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_08_10_022642.jpg?v=1754790117"},{"product_id":"nao-yamamoto-white-steel-no-2-kurouchi-double-sided-deba-210mm-rosewood-ferrule-black-pakka-wood-handle","title":"Nao Yamamoto White Steel No.2 Kurouchi Double-sided Deba  210mm Rosewood (Ferrule: Black Pakka Wood) Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Double-sided Deba\u003cbr\u003eSteel Type: White Steel No.2 (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 60-61\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 210mm (8.3\")\u003cbr\u003eBlade Height: 63mm (2.5\")\u003cbr\u003eBlade Thickness: 10mm (0.4\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Rosewood (Ferrule: Black Pakka Wood)\u003cbr\u003eHandle Length: 125mm (4.9\")\u003cbr\u003eWeight: 523g (18.4 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44627909902527,"sku":"NY-W2-B-DD210SB","price":719.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_10_19_030387.jpg?v=1760849057"},{"product_id":"nao-yamamoto-yasuki-blue-steel-kurouchi-gyuto-240mm-walnut-handle","title":"Nao Yamamoto Yasuki Blue Steel Kurouchi Gyuto 240mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Gyuto\u003cbr\u003eSteel Type: Yasuki Blue Steel (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC \u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 240mm (9.4\")\u003cbr\u003eBlade Height: 52mm (2\")\u003cbr\u003eBlade Thickness: 4.6mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 140mm (5.5\")\u003cbr\u003eWeight: 237g (8.4 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44636117631167,"sku":"NY-BY-B-GU240W8","price":479.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_10_23_031126.jpg?v=1761184307"},{"product_id":"nao-yamamoto-yasuki-blue-steel-kurouchi-sujihiki-270mm-walnut-handle","title":"Nao Yamamoto Yasuki Blue Steel Kurouchi Sujihiki  270mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Sujihiki\u003cbr\u003eSteel Type: Yasuki Blue Steel (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC \u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 270mm (10.6\")\u003cbr\u003eBlade Height: 44mm (1.7\")\u003cbr\u003eBlade Thickness: 4.8mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 140mm (5.5\")\u003cbr\u003eWeight: 228g (8 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":44636117762239,"sku":"NY-BY-B-SU270W8","price":479.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2025_10_23_031171.jpg?v=1761184505"},{"product_id":"nao-yamamoto-blue-super-kurouchi-sujihiki-270mm-walnut-handle","title":"Nao Yamamoto Blue Super Kurouchi Sujihiki 270mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Sujihiki\u003cbr\u003eSteel Type: Blue Super (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 63-64\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 270mm (10.6\")\u003cbr\u003eBlade Height: 44mm (1.7\")\u003cbr\u003eBlade Thickness: 4.5mm (0.2\")\u003cbr\u003eFerrule Material: Water Buffalo Horn\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 145mm (5.7\")\u003cbr\u003eWeight: 237g (8.4 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45411372859583,"sku":"NY-BS-B-SU270W","price":1090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_03_26_047810.jpg?v=1774503051"},{"product_id":"nao-yamamoto-blue-super-kurouchi-gyuto-240mm-walnut-handle","title":"Nao Yamamoto Blue Super Kurouchi Gyuto 240mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Gyuto\u003cbr\u003eSteel Type: Blue Super (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 63-64\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 240mm (9.4\")\u003cbr\u003eBlade Height: 50mm (2\")\u003cbr\u003eBlade Thickness: 4.5mm (0.2\")\u003cbr\u003eFerrule Material: Water Buffalo Horn\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 140mm (5.5\")\u003cbr\u003eWeight: 264g (9.3 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45411373678783,"sku":"NY-BS-B-GU240W","price":839.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_03_26_047790.jpg?v=1774503115"},{"product_id":"nao-yamamoto-blue-super-kurouchi-hammeredmaru-petty-utility-100mm-maple-stabilized-handle","title":"Nao Yamamoto Blue Super Kurouchi Hammered(Maru) Petty-Utility 100mm Maple Stabilized Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Petty-Utility\u003cbr\u003eSteel Type: Blue Super (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 63-64\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 100mm (3.9\")\u003cbr\u003eBlade Height: 29mm (1.1\")\u003cbr\u003eBlade Thickness: 4mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Maple Stabilized\u003cbr\u003eHandle Length: 115mm (4.5\")\u003cbr\u003eWeight: 76g (2.7 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45719840129215,"sku":"NY-BS-HB-PE100SMP","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_06_12_054875.jpg?v=1781234474"},{"product_id":"nao-yamamoto-blue-super-kurouchi-hammeredmaru-petty-utility-135mm-maple-stabilized-handle","title":"Nao Yamamoto Blue Super Kurouchi Hammered(Maru) Petty-Utility 135mm Maple Stabilized Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Petty-Utility\u003cbr\u003eSteel Type: Blue Super (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 63-64\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 135mm (5.3\")\u003cbr\u003eBlade Height: 32mm (1.3\")\u003cbr\u003eBlade Thickness: 4mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Maple Stabilized\u003cbr\u003eHandle Length: 115mm (4.5\")\u003cbr\u003eWeight: 93g (3.3 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45719840227519,"sku":"NY-BS-HB-PE135SMP","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_06_12_054901.jpg?v=1781234514"},{"product_id":"nao-yamamoto-blue-super-kurouchi-hammeredmaru-petty-utility-150mm-maple-stabilized-handle","title":"Nao Yamamoto Blue Super Kurouchi Hammered(Maru) Petty-Utility 150mm Maple Stabilized Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Petty-Utility\u003cbr\u003eSteel Type: Blue Super (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 63-64\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 150mm (5.9\")\u003cbr\u003eBlade Height: 33mm (1.3\")\u003cbr\u003eBlade Thickness: 4mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Maple Stabilized\u003cbr\u003eHandle Length: 115mm (4.5\")\u003cbr\u003eWeight: 107g (3.8 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45719840293055,"sku":"NY-BS-HB-PE150SMP","price":289.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_06_12_054915.jpg?v=1781234558"},{"product_id":"nao-yamamoto-white-steel-no-2-black-finished-santoku-170mm-walnut-handle","title":"Nao Yamamoto White Steel No.2 Black Finished Santoku 170mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Santoku\u003cbr\u003eSteel Type: White Steel No.2 (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 60-61\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 170mm (6.7\")\u003cbr\u003eBlade Height: 47mm (1.9\")\u003cbr\u003eBlade Thickness: 4.5mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 125mm (4.9\")\u003cbr\u003eWeight: 155g (5.5 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45719840391359,"sku":"NY-W2-B-SA170W","price":239.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_06_12_054928.jpg?v=1781234603"},{"product_id":"nao-yamamoto-white-steel-no-2-black-finished-nakiri-165mm-walnut-handle","title":"Nao Yamamoto White Steel No.2 Black Finished Nakiri 165mm Walnut Handle","description":"\u003ch3\u003eNao Yamomoto\u003c\/h3\u003eBorn in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or Shirogami and Aogami based on purpose of use. His knife shaped fish bone was awarded Ars prize in 2013 All Nippon Knife Show in Kobe.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSpecifications:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKnife Type: Nakiri\u003cbr\u003eSteel Type: White Steel No.2 (Carbon Steel, Rust Prone)\u003cbr\u003eBlade Hardness: HRC 60-61\u003cbr\u003eBlade Type: Double beveled blade\u003cbr\u003eBlade Length: 165mm (6.5\")\u003cbr\u003eBlade Height: 53mm (2.1\")\u003cbr\u003eBlade Thickness: 4.5mm (0.2\")\u003cbr\u003eFerrule Material: Black Pakka wood\u003cbr\u003eHandle Material: Walnut\u003cbr\u003eHandle Length: 125mm (4.9\")\u003cbr\u003eWeight: 166g (5.9 ounces)\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eUse and Care\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.\u003cbr\u003e- Hand wash with warm water and towel dry.\u003cbr\u003e- Use a sharpening stone to maintain the sharpness of the blade.\u003cbr\u003e- Do not use a dishwasher to clean your knife.","brand":"Nao Yamamoto","offers":[{"title":"Default Title","offer_id":45719840456895,"sku":"NY-W2-B-NA165W","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/files\/2026_06_12_054943.jpg?v=1781234676"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1041\/0210\/collections\/IMG_8969_1_6f391cb7-dd62-4c9f-85e4-85bb3d6502eb.jpg?v=1677032090","url":"https:\/\/seisukeknife.mom\/es\/collections\/nao-yamamoto.oembed","provider":"Seisuke Knife","version":"1.0","type":"link"}