Despite the fact that he has only been making knives for a decade, Yauji-san has earned a well-deserved reputation for his abilities working with Shirogami 2 high carbon steel. White (Shirogami) #2 is a variety of Hitachi YSS (Yasuki Specialty Steel) steel, specifically developed for cutlery. 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 is favored for making single-bevel kitchen knives because it has very good edge holding characteristics, and can be forged to a very high working hardness. The core steel is covered ni mai style with a soft iron cladding featuring a lovely suminagashi finish.
This yanagiba is a great example of Yauji’s current offerings. It is slightly different from the more traditional interpretations of this ubiquitous blade due to its thin spine and grind. Measuring about 1mm thinner than other yanagibas, his knife displays a light and dexterous side to its character. It features a beautiful distal taper that leads to a really thin tip. This endows the knife with a quick and precise feel.
This is a great knife for all kinds of fine slicing duties, whether they are raw fish or a fillet of beef. Looks, fine geometry, and fit and finish are the hallmarks of these traditional blades coming from this exciting new talent. Highly recommended!
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami White #2
Weight: 5.9 ounces
Blade Length: 265mm
Overall Length: 420mm
Thickness at Heel: 4mm
Blade Height: 34.5mm
Edge Grind: Single-bevel, left-handed
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
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