The Yauji Blue #2 Damascus Kiritsuke 300mm is made by young blacksmith Yasuhiro Yauji. He plies his trade in the famous Takefu Knife Village located in Echizen, Japan. Takefu is one of the most famous of all knife making locations and is in fact a cooperative run by many top knife makers. Takefu City was the first area officially recognized as the Traditional Producing District by the Ministry of International Trade and Industry.
The kiri blade is a varietal of the yanagiba and is used for the same general slicing purposes. It is easily recognizable due to its aggressive angled tip. It is a very long blade that features a straight spine and is excellent for slicing fish and really should not be used for any other purpose. It is made for right-handed users only.
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, especially yanagibas. 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. Add to this the stunning looks of the damascus cladding and the fine attention to detail in every aspect of the knife, and you have a slicer that is both a functional champion and heirloom quality work of art.