Yoshihiro Yauji fashions his knives from Aogami #2 steel with Damascus cladding. The blade features a very attractive suminagashi finish. It has a classic yanagiba
grind with one edge and a slightly concave back side. The blade is definitely thinner than other yanagis leading to a knife that is light in your hand and very nimble in its abilities. With these attributes, the knife also excels at slicing proteins as well as raw fish.
Yanagibas, or yanagis, are primarily made to slice raw fish and to do so with one clean backward motion. Raw fish is a very delicate product and it is essential that the cellular structure of the flesh is not destroyed when slicing as this affects not only the look of the piece but also the taste and texture of the bite. That is why the blade is narrow and long. A 300mm length like this is about the optimum for a yanagiba, although some can be found with blades of over 350mm.
The front of this lovely Damascus blade is enhanced with some finely etched kanji script. The knife is finished with a fine wood and buffalo horn handle made with rosewood in an octagonal shape.
Blacksmith: Yasuhiro Yauji
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: Ni Mai, Hammer Forged
Grind: Traditional Single Bevel
Aogami #2 (Blue Paper #2)
Weight: 7.5 ounces / 212g
Blade Length: 290 mm (11")
Overall Length: 455 mm (17.75")
Thickness at Heel: 3.4 mm
Blade Height: 35.5 mm
Handle: Rosewood Octagonal
Ferrule: Black Buffalo Horn