Yoshihiro Yauji makes his blades from Shirogami (White #2) steel with a cladding made from a soft iron. The blade features a very attractive hammered kurouchi finish. The cladding on single-sided blades is placed on the grind side with a slight wrap over onto the ura side. While the kurouchi finish does inhibit oxidation, the knife will patina with normal use and it will rust if neglected.
The blade is heat treated to HRC 61-62 and therefore sharpens easily, while possessing good edge retention. But, as it is a single-sided blade the cutting angle is very acute, and thus exceedingly sharp. Because of this, maintaining and using single-edged blades requires a completely different set of skills over double-edged blades.
It is a classic deba in that it has a very stout spine and is ground on one side only. In the case of this knife, the edge is on the left and the concave backside, or ura, is on the right. So it is intended for left-handed users. While the deba is used mainly for processing fish and poultry it can also do fine service processing other ingredients including poultry and other proteins.
This knife comes with an upgraded octagonal handle made from rosewood and black pakka wood.
Blacksmith: Yoshihiro Yauji
Location: Echizen, Japan
Shirogami White #2
Weight: 11.5 Ounces
Blade Length: 182mm
Overall Length: 330mm
Thickness at Heel: 7.8mm
Blade Height: 53mm
Edge Grind: Single Bevel/Left-Handed
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
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