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Nao Yamamoto Blue Super Petty 135mm

$170.00 USD $153.00 USD

Specifications

Style: Petty
Blade Length: 140mm
Overall Length: 273mm
Weight: 95g
Blade Height @ Heel: 32mm
Bevel: Double Bevel
Spine Thickness @ Heel: 4.2mm
Spine Thickness @ Mid: 2mm
Blade Material: Blue Super Core, Soft Iron Clad
HRC: 63
Handle Material: Octagon Ebony 

 

 

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Blade Type

The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Nao Yamamoto

Nao Yamamoto is an award-winning master blacksmith, based in, Echizen in Fukui Prefecture. Characterised by thick distal tapers, matte kurouchi and rustic tsuchime patterns, his blades are instantly recognisable. Former apprentice of the late blacksmith Masami Asai, Yamamoto has taken on his master’s mantle and continues to produce knives under the Asai name.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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