The Yauji White #2 Damascus Sakimaru 300mm is the longest knife we carry in this range of high-end sushi-style blades being 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 sakimaru blade is a varietal of the yanagiba and is used for the same general slicing purposes. It is easily recognizable due to its tanto tip, which resembles the traditional Katana sword. It is a very long blade that features a straight spine and a slight curve to the blade edge. This is a slicer of fish and really should not be used for any other purpose. It is made for right-handed users only.
Yauji-san likes to use White #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.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Shirogami White #2
Blade Length: 292mm
Overall Length: 450mm
Thickness at Heel: 3.5 mm
Blade Height: 32mm
Edge Grind: Single-bevel, right-handed
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
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