270mm Yoshihiro Yauji AO2 Damascus Wa Yanagiba Blade

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

Edge Steel: Aogami #2 (HRC~62)

Cladding: Damascus steel

Finish: Polished/Etched

Edge Grind: Single Bevel (right-hand bias)

Handle: N/A

Weight: ~ 124g

Blade Length: ~270mm

Overall Length: N/A

Thickness at Heel: ~3.6mm

Blade Height: ~35.9mm

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.