{"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":67677590028515,"sku":"sma1791901049522","price":148.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0797\/6219\/4659\/files\/yoshihiro-yauji-aogami-2-mirror-210mm-kiritsuke-gyuto-with-wenge-buffalo-horn-ha_1.jpg?v=1791901056","url":"https:\/\/luxcladboutique.shop\/products\/yoshihiro-yauji-aogami-2-mirror-210mm-kiritsuke-gyuto-with-wenge-buffalo-horn-handle","provider":"My Store","version":"1.0","type":"link"}