CKTG is pleased to be the first retailer outside of Japan to sell these new offerings from young blacksmith Yasuhiro Yauji. He works in the famous Takefu Knife Village which is located in Echizen, Japan. Takefu is noted for its great blacksmiths and blade makers, second only to Sakai City. While he has only been making blades for a decade (a short time in knife-making circles) he has established his brand of well-made, professional grade Japanese cutlery in a way that others can only dream of.
Yauji-san likes to use Blue #2 steel as his core steel, which is probably the most favored steel in the making of single-bevel kitchen knife blades. It is not the easiest of steels to forge, but when done right it exhibits all of the traits that a chef or knife lover looks to have in a top-shelf knife. It has very good edge holding and can be forged to a very high working hardness.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba
to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The kiritsuke’s reverse tanto profile has a very pointed tip that is very nimble but also delicate, while the flat profile lends itself well to chopping and push cutting.
We really like the knives that this young man is producing. They combine fine craftsmanship, great looks, and really well done grinds. This is an heirloom quality product that comes with our highest recommendation.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami Blue #2 (Aogami #2)
Weight: 6.9oz /198g
Blade Length: 257mm
Overall Length: 420mm
Thickness at Heel: 3.3mm
Blade Height: 37mm
Edge Grind: Single-bevel, right-handed
Handle: Ebony Octagonal
Ferrule: Buffalo Horn