A substantial spine and a fine cutting edge can work very well together, and the Nao Yamamoto Blue Super Kurouchi Damascus line is a good example. These knives have a reassuringly firm feel in hand, with enough weight to help carry the edge through a cut. The blade thins aggressively from the thick spine towards the edge, keeping it very thin where it enters the food. That combination gives a smooth cutting feel while retaining the presence and stability of a more substantial knife.
Yamamoto-san works in Echizen, Fukui, as part of the Takefu Knife Village community. He began his training with Masami Asai in 1998 before moving to Kamotou Hamono the following year, building his skills within the region’s established forging tradition. He founded Yamamoto Knives in 2013 and received the Ars Award at the All Nippon Knife Show in Kobe that same year. In 2019, he was certified as a Traditional Craftsman. His work spans kitchen knives and other forged blades, and this line brings together his practical approach to blade construction and his interest in distinctive finishes.
The core is Aogami Super, also known as Blue Super, paired with reactive Damascus cladding. It’s a carbon steel valued for taking a fine edge and holding it through extended preparation, though it takes a little more patience on the stones than simpler White steels. The kurouchi finish gives the blade its dark forge surface, while the tsuchime hammer marks add texture and the Damascus layers provide finer detail. Both the core and cladding can rust, so regular wiping during preparation and prompt drying after washing are essential. With use, a patina will gradually become part of the blade’s appearance.
To sum up, Yamamoto AS line is a good choice for cooks who enjoy a firm, weighty knife with a smooth cutting feel.
By
Nao Yamamoto
