{"title":"Knives by Yoshihiro Yauji","description":null,"products":[{"product_id":"yoshihiro-yauji-aogami-2-damascus-180mm-deba-with-magnolia-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus 180mm Deba with Magnolia Buffalo Horn Handle","description":"\u003cp\u003eThis Deba is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around a mirror-polished spine to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Deba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Magnolia\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 148mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 454mm\u003c\/li\u003e\n\u003cli\u003eWeight: 247g (8.71oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":37416787738805,"sku":"YYA2KDMDB180VMBK","price":309.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMDB180VMBK_001.jpg?v=1604456398"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-300mm-yanagiba-with-ebony-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus 300mm Yanagiba with Ebony Buffalo Horn Handle","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with carbon steel, heat-treated to 61-62 HRC, hand-grinded and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. Installed on a premium custom ebony handle with black buffalo horn kuchiwa, this knife offers incredible cutting smoothness, well-balanced handling and a stunning look. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 6.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 5.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 325mm\u003c\/li\u003e\n\u003cli\u003eWeight: 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":37416855470261,"sku":"YYA2KDMYG300GEBK","price":459.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMYG300GEBK_001.jpg?v=1604457589"},{"product_id":"yoshihiro-yauji-aogami-2-mirror-damascus-330mm-yanagiba-with-ironwood-handle","title":"Yoshihiro Yauji Aogami #2 Mirror Damascus 330mm Yanagiba with Ironwood Handle","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with carbon steel, heat-treated to 61-62 HRC, hand-grinded and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. Installed on a premium custom desert ironwood handle, this knife offers incredible cutting smoothness, well-balanced handling and a stunning look. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 464mm\u003c\/li\u003e\n\u003cli\u003eWeight: 275g (9.70z)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":41291894980789,"sku":"YYA2KDMYG330WISB","price":739.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMYG330WISB001.jpg?v=1635934347"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-yanagiba-with-teak-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus Yanagiba","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 36mm \/ 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.4mm \/ 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.1mm \/ 3.1mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black \/ Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 144mm \/ 147mm \/ 150mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420mm \/ 452mm \/ 490mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 164g (5.78oz) \/ 178g (6.28oz) \/ 214g (7.55oz)\u003c\/li\u003e\n\u003cli\u003eRosewood: 201g (7.09oz) \/ 243g (8.57oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"240mm \/ Teak","offer_id":46343908327643,"sku":"YYA2KDMYG240GTBK","price":319.99,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Teak","offer_id":42299251556571,"sku":"YYA2KDMYG270GTBK","price":349.99,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Rosewood","offer_id":42863660335323,"sku":"YYA2KDMYG270GZOW","price":379.99,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Teak","offer_id":42299251589339,"sku":"YYA2KDMYG300GTBK","price":419.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Teak","offer_id":42299251622107,"sku":"YYA2KDMYG330GTBK","price":539.99,"currency_code":"USD","in_stock":true},{"title":"330mm \/ Rosewood","offer_id":42863660368091,"sku":"YYA2KDMYG330GZOW","price":569.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYA2KDMYG270GTBK001_d5991b17-6a2e-43af-b857-69becac26d10.jpg?v=1733992234"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-kiritsuke-yanagiba-with-teak-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus Kiritsuke Yanagiba","description":"\u003cp\u003eThis Kiritsuke Yanagiba is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm \/ 38mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.3mm \/ 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 2.7mm \/ 3.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black \/ Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 144mm \/ 147mm \/ 150mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 428mm \/ 452mm \/ 488mm\u003c\/li\u003e\n\u003cli\u003eWeight:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 176g (6.21oz) \/ 200g (7.05oz) \/ 238g (8.40oz)\u003c\/li\u003e\n\u003cli\u003eRosewood\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e: 196g (6.91oz) \/ 255g (8.99oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"270mm \/ Teak","offer_id":42299289010395,"sku":"YYA2KDMKY270GTBK","price":489.99,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Teak","offer_id":42299289075931,"sku":"YYA2KDMKY300GTBK","price":599.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Teak","offer_id":42299289141467,"sku":"YYA2KDMKY330GTBK","price":649.99,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Rosewood","offer_id":42863587786971,"sku":"YYA2KDMKY270GZOW","price":469.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Rosewood","offer_id":42863587819739,"sku":"YYA2KDMKY330GZOW","price":679.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYA2KDMKY270GTBK001_6a83f022-4ea1-4f01-9e95-ccaec8d85615.jpg?v=1717667382"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-sakimaru-takohiki-with-teak-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus Sakimaru Takohiki","description":"\u003cp\u003eThis Sakimaru Takohiki is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm \/ 31mm \/ 31mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.2mm \/ 3.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 2.8mm \/ 2.9mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Rosewood (Dalbergia Odorifera)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black \/ Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 144mm \/ 147mm \/ 150mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 418mm \/ 448mm \/ 486mm\u003c\/li\u003e\n\u003cli\u003eWeight:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 176g (6.21oz) \/ 200g (7.05oz) \/ 238g (8.40oz)\u003c\/li\u003e\n\u003cli\u003eRosewood: 201g (416oz) \/ 251g (490oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"270mm \/ Teak","offer_id":42299309981915,"sku":"YYA2KDMST270GTBK","price":459.99,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Teak","offer_id":42299310014683,"sku":"YYA2KDMST300GTBK","price":489.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Teak","offer_id":42299310047451,"sku":"YYA2KDMST330GTBK","price":589.99,"currency_code":"USD","in_stock":true},{"title":"270mm \/ Rosewood","offer_id":42863528313051,"sku":"YYA2KDMST270GZOW","price":479.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Rosewood","offer_id":42863528345819,"sku":"YYA2KDMST330GZOW","price":619.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYA2KDMST270GTBK001_ffd5f879-9f36-4610-9abc-9a82f919633d.jpg?v=1717667402"},{"product_id":"yoshihiro-yauji-aogami-2-mirror-gyuto-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Mirror Gyuto with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis single-beveled Gyuto is handcrafted by Yoshihiro Yauji using Aogami #2 steel, heat-treated to 61-62 HRC. The fit and finish is superior, with a mirror polish applied on the sides of the blade as well as on the choil and spine. The single-beveled blade allows you to perform thinner \u003c\/span\u003e\u003cspan\u003eslices compared to a \"normal\" double-beveled blade on a Gyuto. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-\u003cspan data-mce-fragment=\"1\"\u003eground\u003c\/span\u003e, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm \/ 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm \/ 2.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 132mm \/ 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 361mm \/ 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.61oz) \/ \u003cspan data-mce-fragment=\"1\"\u003e199g (7.02oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"210mm","offer_id":42503683014875,"sku":"YYA2KMAGY210GGBK","price":239.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42503683047643,"sku":"YYA2KMAGY240GGBK","price":279.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KMAGY210GGBK001_b0c514f3-3715-46b6-bf7e-8eea2cd7df06.jpg?v=1672222499"},{"product_id":"yoshihiro-yauji-aogami-2-mirror-210mm-kiritsuke-gyuto-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Mirror 210mm Kiritsuke Gyuto with Wenge Buffalo Horn Handle","description":"\u003cp\u003eThis single-beveled Kiritsuke Gyuto is handcrafted by Yoshihiro Yauji using Aogami #2 steel, heat-treated to 61-62 HRC. The fit and finish is superior, with a mirror polish applied on the sides of the blade as well as on the choil and spine. The single-beveled blade allows you to perform thinner slices compared to a \"normal\" double-beveled blade on a Kiritsuke Gyuto. \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-\u003cspan data-mce-fragment=\"1\"\u003eground\u003c\/span\u003e, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 360mm\u003c\/li\u003e\n\u003cli\u003eWeight: 163g (5.75z)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":42503700775131,"sku":"YYA2KMAKT210GGBK","price":239.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KMAKT210GGBK001_60572d6f-1fe1-44a1-800d-46806893665c.jpg?v=1672222514"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-gyuto","title":"Yoshihiro Yauji Aogami #2 Damascus Gyuto","description":"\u003cp\u003eThis single-edged Gyuto is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.0mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 2.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 354\u003cspan data-mce-fragment=\"1\"\u003emm \/ 399mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 204\u003cspan data-mce-fragment=\"1\"\u003eg (7.20oz) \/ \u003cmeta charset=\"utf-8\"\u003e225g (7.94oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 吉寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"210mm","offer_id":42863129002203,"sku":"YYA2KDMGY210GZOW","price":369.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42863129034971,"sku":"YYA2KDMGY240GZOW","price":439.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMGY210GZOW001_1866f555-02a2-44c8-831e-99bfbb61cdf6.jpg?v=1691742552"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-kiritsuke-gyuto","title":"Yoshihiro Yauji Aogami #2 Damascus Kiritsuke Gyuto","description":"\u003cp\u003eThis single-edged Kiritsuke Gyuto is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.0mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 2.8mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 356\u003cspan data-mce-fragment=\"1\"\u003emm \/ 397mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 207\u003cspan data-mce-fragment=\"1\"\u003eg (7.30oz) \/ \u003cmeta charset=\"utf-8\"\u003e231g (8.15oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"210mm","offer_id":42863162753243,"sku":"YYA2KDMKT210GZOW","price":369.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42863162818779,"sku":"YYA2KDMKT240GZOW","price":439.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYA2KDMKT210GZOW001_e578f092-4c71-4efa-8a2b-38e58d74dff5.jpg?v=1711522076"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-tsuchime-150mm-petty-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji \/ Shoshin \"Ginyo\" Ginsan (Silver #3) Damascus Tsuchime 150mm Petty with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Petty knife is handcrafted by \u003cmeta charset=\"utf-8\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Shoshin\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 119mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 284mm\u003c\/li\u003e\n\u003cli\u003eWeight: 94g (3.32oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eShoshin\u003c\/em\u003e\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":42939428307163,"sku":"YYG3STDPT150GGBK","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYG3STDPT150GGBK001_127b9efb-4f45-4774-ac1a-38578aa210b2.jpg?v=1668421045"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-tsuchime-180mm-santoku-with-wenge-buffalo-horn-handle","title":"Hatsukokoro \/ Yoshihiro Yauji Ginsan (Silver #3) Damascus Tsuchime 180mm Santoku with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Santoku is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus cladding subtly hammered. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTsuchime (Subtle)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 321mm\u003c\/li\u003e\n\u003cli\u003eWeight: 188g (6.63oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":42939429126363,"sku":"HKG3SDTSK180GGBK","price":449.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYG3STDSK180GGBK001_134e7eec-5634-430c-9cb1-924cc8a0b8c6.jpg?v=1759494621"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-tsuchime-170mm-nakiri-with-angled-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji \/ Shoshin \"Ginyo\" Ginsan (Silver #3) Damascus Tsuchime 170mm Nakiri with Angled Wenge Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Shoshin\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 170mm (6.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Angled Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eShoshin\u003c\/em\u003e\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":42939429748955,"sku":"YYG3STDNK170AGBK","price":339.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYG3STDNK170GGBK001_1835d51d-a724-4842-8388-cf1777a39769.jpg?v=1678417629"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-tsuchime-gyuto-with-wenge-buffalo-horn-handle","title":"Hatsukokoro \/ Yoshihiro Yauji \"Ginyo\" Ginsan (Silver #3) Damascus Tsuchime Gyuto with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Gyuto is handcrafted by \u003cmeta charset=\"utf-8\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm \/ 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm \/ 3.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 131mm \/ 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 356mm \/ 397mm\u003c\/li\u003e\n\u003cli\u003eWeight: 196g (6.91oz) \/ 252g (8.89oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"Hatsukokoro\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"210mm","offer_id":42939437514971,"sku":"YYG3STDGY210GGBK","price":479.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42939437547739,"sku":"YYG3STDGY240GGBK","price":539.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYG3STDGY210GGBK001_1e6aa61d-c609-44a0-81b2-cbb339ecbe4b.jpg?v=1668421410"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-170mm-nakiri-with-wenge-buffalo-horn-handle","title":"Hatsukokoro \/ Yoshihiro Yauji \"Ginyo\" Ginsan (Silver #3) Damascus 170mm Nakiri with Wenge Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 170mm (6.7\")\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz)\u003c\/li\u003e\n\u003cli\u003eMarking: In Japanese Kanji \"\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 吉寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":43998967791835,"sku":"YYG3SDXNK170GGBK","price":399.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYG3SDXNK170GGBK001.jpg?v=1678420297"},{"product_id":"yoshihiro-yauji-shoshin-ginyo-ginsan-silver-3-damascus-150mm-petty-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji \"Ginyo\" Ginsan (Silver #3) Damascus 150mm Petty with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Petty knife is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the angled wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Angled Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 119mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 285mm\u003c\/li\u003e\n\u003cli\u003eWeight: 78g (2.75oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKutsurogi\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":44023417766107,"sku":"YYG3SDXPT150GGBK","price":239.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYG3SDXPT150GGBK_001.jpg?v=1760174580"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-deba","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus Deba","description":"\u003cp\u003eThis shiny Deba, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Deba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm \/ 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 6.7mm \/ 7.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 5.7mm \/ 6.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 311mm \/ 328mm\u003c\/li\u003e\n\u003cli\u003eWeight: 214g (7.54oz) \/ 278g (9.81oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" (登録 初心\u003c\/span\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"165mm","offer_id":44541137027291,"sku":"HKA2KDMDB165GTBK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":45696375881947,"sku":"HKA2KDMDB180GTBK","price":339.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMDB165GTBK001_bf02cf4d-4c88-494a-bb9b-8934a2880835.jpg?v=1720062628"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-yanagiba","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus Yanagiba","description":"This shiny Yanagiba, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eT\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 257mm (10.11\") \/ 287mm (11.2\") \/ 323mm (12.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm \/ 36mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm \/ 3.8mm \/ 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm \/ 2.6mm \/ 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm \/ 150mm \/ 152mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 419mm \/ 456mm \/ 494mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz) \/ 184g (6.49oz) \/ 235g (8.29oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan\u003e\" (登録 初心\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"270mm","offer_id":45127054164187,"sku":"HKA2KDMYG270GTBK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":45127054196955,"sku":"HKA2KDMYG300GTBK","price":379.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":45127054229723,"sku":"HKA2KDMYG330GTBK","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMYG270GTBK001.jpg?v=1712287411"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-150mm-petty","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus 150mm Petty","description":"This shiny Petty, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eT\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 148mm (5.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 276mm\u003c\/li\u003e\n\u003cli\u003eWeight: 75g (2.44z)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" (登録 初心\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45212876439771,"sku":"HKA2KDMPT150GTBK","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMPT150GTBK001.jpg?v=1712284292"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-kiritsuke-gyuto","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus Kiritsuke Gyuto","description":"This shiny Kiritsuke Gyuto, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eT\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm \/ 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm \/ 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 138mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 358mm \/ 398mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz) \/ 204g (7.19oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan\u003e\" (登録 初心\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"210mm","offer_id":45212876931291,"sku":"HKA2KDMKT210GTBK","price":339.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":45212876964059,"sku":"HKA2KDMKT240GTBK","price":389.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMKT210GTBK001.jpg?v=1712285223"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-165mm-santoku","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus 165mm Santoku","description":"This shiny Santoku, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eT\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 123g (4.33oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan\u003e\" (登録 初心\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45212877521115,"sku":"HKA2KDMSK165GTBK","price":309.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMSK165GTBK001.jpg?v=1712284679"},{"product_id":"yoshihiro-yauji-ginyo-ginsan-silver-3-damascus-180mm-santoku-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji \"Ginyo\" Ginsan (Silver #3) Damascus 180mm Santoku with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Santoku knife is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the angled wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 323mm\u003c\/li\u003e\n\u003cli\u003eWeight: 144g (5.08oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKutsurogi\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":46106137526491,"sku":"YYG3SDXSK180GGBK","price":339.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYG3SDXSK180GGBK001_3b6c0292-1c76-4d54-8aa8-ac66ff022a0f.jpg?v=1729048430"},{"product_id":"yoshihiro-yauji-ginyo-ginsan-silver-3-damascus-210mm-gyuto-with-wenge-buffalo-horn-handle","title":"Yoshihiro Yauji \"Ginyo\" Ginsan (Silver #3) Damascus 210mm Gyuto with Wenge Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Gyuto knife is handcrafted by \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eEchizen craftsman Yoshihiro Yauji using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with an elegant Damascus Tsuchime hammered finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful grind geometry ensures a sleek cutting performance, and the angled wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Angled Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 356mm\u003c\/li\u003e\n\u003cli\u003eWeight: 165g (5.82oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKutsurogi\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":46106137559259,"sku":"YYG3SDXGY210GGBK","price":369.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYG3SDXGY210GGBK001_e0635218-9ad5-4573-a570-3d3dcf1bf268.jpg?v=1728874488"}],"url":"https:\/\/burrfectionstore.com\/en-gb\/collections\/artisan-yoshihiro-yauji.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}