Yoshihiro Yauji Aogami #2 Mirror Gyuto with Wenge Buffalo Horn Handle
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This 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 slices compared to a "normal" double-beveled blade on a Gyuto. For right-handed use.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Yoshihiro Yauji
- Craftsman: Yoshihiro Yauji
- Knife Type: Gyuto
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Carbon Steel
- Hardness: 61-62 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kyomen (Mirror)
- Kasumi Polish
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 48mm / 50mm
- Spine Thickness
- Above heel: 2.8mm / 2.9mm
- Middle: 2.5mm / 2.7mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 132mm / 132mm
- Overall Length: 361mm / 395mm
- Weight: 159g (5.61oz) / 199g (7.02oz)
- Hand Chiseled Mark: In Japanese Kanji "Hiro" (寛)
About Yoshihiro Yauji 弥氏 良寛
It 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.
Aogami #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.
Recommended 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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.