Yasuhiro Yauji has only been making knives for a decade but in this short time he has become well known for his superb work using Shirogami 2 carbon steel. We are the first retailers in the USA to carry his knives.
This line of classic single-bevel blades features the aforementioned Shirogami 2 as the core steel, with a soft iron cladding featuring a lovely suminagashi finish. The awase (cladding) is ni mai, meaning that the laminate is applied to the blade front and wrapped over the spine, but not completely over the ura (back) side. His knives possess great aesthetic appeal and, more importantly, perform as well as they look. The knives are heat treated to HRC 61-62 and they sharpen easily with good edge retention
This sakimaru is a classic Japanese style slicer. It is ultra-thin and, as such, is a perfect knife for the delicate task of slicing raw fish for sushi and sashimi. The sakimaru is notable for its tanto style tip which gives the knife a look akin to a Japanese Katana sword.
This is a knife for professionals, collectors, or serious home cooks and it is made for right-handed users only. We think it represents an amazing balance of technique and looks, all at a price that is surprisingly affordable in the world of high-end Japanese cutlery.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami White #2
Blade Length: 261mm
Overall Length: 412mm
Thickness at Heel: 3.5mm
Blade Height: 32mm
Edge Grind: Single-bevel, right-handed
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn