We are really pleased to be the first US distributer of these fine knives made by a young blacksmith named Yasuhiro Yauji. Yauji works in Takefu Village, a hotbed of great blacksmiths and blade makers, second only to Sakai City.
Even though he has only been making knives for a decade (a relatively short time in the world of Japanese knives) Yauji-san has earned an excellent reputation for working his favored steel. His line features damascus clad blades made with Shirogami #2 core steel.
White (Shirogami) #2 is a variety of Hitachi YSS (Yasuki specialty steel) steel, specifically developed for cutlery. White (and Blue) steel have the highest purity levels of YSS. That is, the least amounts of Phosphorus and Sulfur which are essentially contaminants. White (and blue) are simply the color of the paper labels Hitachi uses to wrap the steels. There are 3 versions of white steel. White #2 is also referred to as Shiro-Ko 2 and Shiro-ni-ko. It is the same as White #1, except that it has a slightly lower carbon content. It has very good edge holding, and can be forged to a very high working hardness.
This Yanagiba is a fine example of Yaujiís current offerings. It is slightly different from the more traditional interpretations of this ubiquitous blade. The main variation lies in its thin spine and grind. Measuring about 1mm thinner than other yanagibas, his knife displays a light and dextrous side to its character. The very well made distal taper leads to a really thin tip which adds to the quick and precise feel. This is a great knife for all kinds of fine slicing duties, whether itis raw fish or a fillet of beef. The lovely damascus cladding adds to the look and desirability of this fine knife.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami White #2
Single Bevel Edge
Weight: 6.4 ounces
Blade Length: 275 mm (10.75")
Overall Length: 425 mm (16.75")
Thickness at Heel: 3.0 mm
Blade Height: 42.0 mm
Handle: Ho Octagonal
Ferrule: Buffalo Horn
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