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Combining the best features from traditional and modern Japanese knives, this versatile knife is best suited to meat, veggies and herbs.
Free shipping in Australia, arrives in 3-6 business days.
Express post available, arrives in 2-3 business days.
In the 1800s, craftsmen in Gifu prefecture were renowned for making excellent samurai swords. Their access to the right raw materials, and long history of sword making improvements had cemented their place as premier sword makers in Japan.
Then, in 1876 the Japanese government banned Samurai from carrying swords, killing the sword making industry overnight.
The craftsmen had to adapt. Using their expertise in forging, hardening and sharpening steel, they began making kitchen knives, bringing together hundreds of years of blade making knowledge with the best of new technology.
The result is a modern take on tradition - beautiful, sharp and lightweight blades of impeccable quality.
Our blades are made from several different steels, each one providing a particular benefit - combining them together allows for more benefits with fewer compromises.
On the Yamato knives, we use AUS8 steel for the middle layer of the knife. AUS8 gives the inner layer incredible hardness to enable the blade to be sharper, and to stay sharper for longer.
Compared with VG-10 (another high quality steel), AUS8 doesn’t chip as easily, making your knife easier to care for, while still being incredibly sharp.
Our handles are made from Pakkawood - a high quality laminated wood that is water resistant, so it doesn’t absorb water when you wash it, or absorb food or liquids while you’re cutting.
The knives are wrapped in handmade, washi paper and finished with a red string to signify binding.
The outer packaging is a light wooden box made from paulownia wood from the “princess tree”.
