240mm Yoshihiro Yauji AO2 Damascus Wa Yanagiba

Yoshihiro Yauji forges blades in Echizen, Japan. He is one of the younger master blacksmiths working at the Takefu Knife Village. 

Location: Echizen, Japan

Line: Aogami Damascus

Construction: Hand-forged welded

Edge Steel: Aogami #2 (HRC~62)

Cladding: Damascus steel

Finish: Polished/Etched

Edge Grind: Single Bevel (right-hand bias)

Handle: Stabilized birch with white micarta spacer

Weight: ~ 158g

Blade Length: ~222mm

Overall Length:~385mm

Thickness at Heel: ~3.1mm

Blade Height: ~30.8mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.