Yoshihiro Yauji fashions his knives from Shirogami White #2 steel with a damascus cladding. The blade features a very attractive suminagashi finish. It has a classic yanagiba grind with one edge and a slightly concave back side. The blade is definitely thinner than other yanagis leading to a knife that is light in your hand and very nimble in its abilities. With these attribute the knife also excels at slicing proteins as well as raw fish.
Yanagibas, or yanagis, are primarily made to slice raw fish and to do so with one clean backward motion. Raw fish is a very delicate product and it is essential that the cellular structure of the flesh is not destroyed when slicing as this affects not only the look of the piece but also the taste and texture of the bite. That is why the blade is narrow and long. A 300mm length like this is about the optimum for a yanagiba, although some can be found with blades of over 350mm.
The front of this lovely damascus blade is enhanced with some finely etched kanji script. The knife is finished with a fine wood and buffalo horn handle made by our woodworker Isaiah. We highly recommend these excellent knives and are proud to be the first to offer the line in the USA.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami White #2
Weight: 7.4 ounces
Blade Length: 295 mm (11.5")
Overall Length: 450 mm (17.75")
Thickness at Heel: 3.8 mm
Blade Height: 33.8 mm
Handle: Ho Octagonal
Ferrule: Black Buffalo Horn
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