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Nao Yamamoto  |  SKU: NY-ASKUDM-PT150

Nao Yamamoto Aogami Super Kurouchi Damascus Petty 150mm w/ Saya

$6,948.00 $8,173.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line To Be Added - Non Stainless Clad
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 105 g        3.7 oz
Edge Length 140 mm   .5.51 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 4.5 mm     0.18 inch
Width @ Mid 2.7 mm     0.11 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Blue Super / Aogami Super | Carbon
Blade Construction To Be Added
Hardness (HRC) 62 - 65
Surface Finish To Be Added
Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Nao Yamamoto Blue Super Kurouchi Damascus Petty 150mm

    Nao Yamamoto is one of the more complete smiths working out of Takefu Knife Village in Echizen. He trained under the late Masami Asai, later under Shiro Kamo at Kamotou Hamono, and in 2019 earned Dento Kougeishi certification  — he's also the only successor of the name Echizen Marukatsu, passed down form his master Masami Azai. The man knows what he's doing with carbon steel.

    This petty runs an Aogami Super (Blue Super) core at 63–64 HRC, clad in Damascus with a kurouchi finish on the upper blade. Aogami Super is at the top of the Hitachi carbon steel range — it takes an exceptionally keen edge and holds it well, with a sharpening response on stones that's genuinely satisfying. The kurouchi Damascus isn't just aesthetic either; it reduces drag during close-in work and gives the blade a look that's hard to find at this price point. At 150mm, it sits in that sweet spot for breaking down shallots, trimming proteins, segmenting fruits — anything where a gyuto feels like too much knife. Being full carbon, the edge will react to acidic food and moisture, so a quick wipe during use is the only real ask.

    A well-made, good-looking petty from a smith who's earned his reputation.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    • Profile: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon and tungsten, with the addition of vanadium. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

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    • Handle Specs

      Profile:

      Material:

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    Unit 2, 2 Bishop St
    St Peters, NSW 2044
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    Crows Nest, Sydney

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