{"title":"Yauji Yoshihiro","description":"","products":[{"product_id":"yauji-yoshihiro-yanagiba-260mm-walnut-pakkawood","title":"Yanagiba | Single bevel","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eyanagiba with a 26 cm long blade that is \u003cstrong\u003esingle-beveled\u003c\/strong\u003e for right-handed use. The knife is hand-forged with Aogami #2 carbon steel, which has a beautiful iron cladding in contrasting Damascus forging. Yauji polishes all blades to give the knives a look that truly pops. \u003cspan\u003eThe handle is octagonal and made of walnut with a bolster of black buffalo horn.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSteel: Aogami#2 (Not stainless)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHardness: 63-64 HRC\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBlade root thickness: 4 mm.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMiddle spine thickness: 2 mm.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHeel blade height: 36 mm.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBlade length: 258 mm\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWeight: 162 gr\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. We went to Bergendals Manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe finish is really good and the grind is perfectly even. We can't point to anything that isn't superb. They cost a bit, but when you hold this knife in your hand, the price will not be questioned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775361327452,"sku":"YAU-YA270_KATABA","price":3196.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/yanagiba_kataba_yauji.jpg?v=1780314336"},{"product_id":"yauji-yoshihiro-petty-150mm","title":"Utility knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eUtility knife with a 15 cm long blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel is a sheath of stainless nickel damascus that has been polished to a mirror finish. Yauji spends a lot of time on the polishing to give the knives a look that really pops. \u003cspan\u003eThe handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: ATS34 (Stainless)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardness: 61 HRC\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade heel thickness: 3.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eSpine thickness middle: 1.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height heel: 37.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade length: 152 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 86 gr \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. We went to Bergendal manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives under his own name, and his creations are truly impressive. These blades are so delicate that it's a pure joy to slice potatoes. The weight is in the mid-range and the blade is very thin. The finish is really good and the grind is perfectly even. We cannot point to anything that is less than superb. They cost a bit, but when you hold this knife in your hand, the price will not be questioned. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775372632412,"sku":"YAU-Ginga-PT","price":2396.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/ginga-yauji-petty.jpg?v=1780314446"},{"product_id":"yauji-yoshihiro-santoku-180mm","title":"Santoku","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eSantoku, all-purpose knife, with an 18 cm long blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel is a sheath of stainless nickel Damascus that has been polished to a mirror finish. Yauji spends a lot of time on polishing to give the knives a look that truly pops. \u003cspan\u003eThe handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: ATS34 (Stainless)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardness: 61 HRC\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThickness at blade heel: 3.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThickness at middle spine: 2 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height at heel: 51 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade length: 184 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 168 gr \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. We went to Bergendal's manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive. These blades are so delicate that slicing potatoes with them is a pure joy. The weight is in the mid-range, and the blade is very thin. The finish is really good, and the grind is perfectly even. We cannot point to anything that is less than superb. They cost a bit, but when you hold this knife in your hand, the price will not be questioned. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775372665180,"sku":"YAU-Ginga-SA","price":2956.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/ginga-yauji-santoku.jpg?v=1780314447"},{"product_id":"yauji-yoshihiro-bunka-180mm","title":"Bunka","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eBunka, all-purpose knife, with an 18 cm long blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel is a cladding of stainless nickel Damascus that has been polished to a mirror shine. Yauji spends a lot of time on the polishing to give the knives a look that really pops. \u003cspan\u003eThe handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: ATS34 (Stainless)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardness: 61 HRC\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade thickness at bolster: 3.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eMid-spine thickness: 2.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height at heel: 49 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade length: 182 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 172 gr \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. We went to Bergendals Manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the culinary experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a smith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive. These blades are so delicate that it's a pure joy to slice potatoes. The weight is in the medium segment and the blade is very thin. The finish is really good and the grind is perfectly even. We cannot point to anything that isn't superb. They cost a bit, but when you hold this knife in your hand, the price will not be questioned. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775372697948,"sku":"YAU-Ginga-BU","price":2956.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/ginga-yauji-bunka.jpg?v=1780314449"},{"product_id":"yauji-yoshihiro-ginga-gyuto-212mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eGyuto chef's knife with a 21 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel, there is a jacket of stainless nickel damascus that has been polished to a mirror finish. Yauji spends a lot of time on the polishing to give the knives a truly striking appearance. \u003cspan\u003eThe handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: ATS34 (Stainless)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardness: 61 HRC\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eSpine thickness at bolster: 3.1 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eSpine thickness mid-blade: 2.1 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height at heel: 49.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade length: 212 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 167 g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. We went to Bergendal manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive. These blades are so delicate that it's a pure joy to slice potatoes. The weight is in the medium range, and the blade is very thin. The finish is really good, and the grind is perfectly even. We cannot point to anything that is not superb. They are quite expensive, but when you hold this knife in your hand, the price will not be questioned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775372730716,"sku":"YAU-Ginga-GY21","price":3196.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/ginga-yauji-GY210.jpg?v=1780314450"},{"product_id":"yauji-yoshihiro-ginga-gyuto-242mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eGyuto chef's knife, with a 24 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is hand-forged from ATS34 stainless steel. The steel is hardened to 61 HRC and has excellent edge retention. Around the core steel, there is a jacket of stainless nickel damascus, polished to a mirror finish. Yauji spends a lot of time on the polishing to give the knives a look that truly pops. \u003cspan\u003eThe handle is octagonal and made of ebony.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: ATS34 (Stainless)\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardness: 61 HRC\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThickness at blade root: 3.5 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThickness middle spine: 2.1 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade height at heel: 52 mm.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBlade length: 242 mm\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWeight: 222 gr \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. We went to Bergendal manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive. These blades are so delicate that it is a pure joy to slice potatoes. The weight is in the mid-range, and the blade is very thin. The finish is really good, and the grind is perfectly even. We cannot point to anything that is less than superb. They are quite expensive, but when you hold this knife in your hand, the price will not be questioned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTop quality for connoisseurs!\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775372763484,"sku":"YAU-Ginga-GY24","price":3676.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/ginga-yauji-GY240.jpg?v=1780314451"},{"product_id":"yauji-yoshihiro-yanagiba-310mm","title":"Yanagiba | Single bevel","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp data-start=\"139\" data-end=\"178\"\u003e\u003cspan\u003eYanagiba 315 mm – Yoshihiro Yauji\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"301\"\u003e\u003cspan\u003eThis Yanagiba has a 315 mm long cutting edge (330 mm total blade length up to the handle). The blade is single-bevel sharpened for right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"303\" data-end=\"594\"\u003e\u003cspan\u003eThe hand-forged blade is made from Aogami #2 carbon steel, with a decorative iron bolster in contrasting damascus forging. Each knife is meticulously polished by Yoshihiro Yauji to provide a finish that truly highlights the craftsmanship. The result is a knife with an even grind, elegant surface, and the highest precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"692\"\u003e\u003cspan\u003eThe handle is octagonal and made of ebony, providing both balance and an exclusive feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"694\" data-end=\"716\"\u003e\u003cspan\u003eSpecifications:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"717\" data-end=\"926\"\u003e\n\n\u003cli data-start=\"717\" data-end=\"751\"\u003e\n\n\u003cp data-start=\"719\" data-end=\"751\"\u003e\u003cspan\u003eSteel: Aogami #2 (not stainless)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"752\" data-end=\"774\"\u003e\n\n\u003cp data-start=\"754\" data-end=\"774\"\u003e\u003cspan\u003eHardness: 63–64 HRC\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"775\" data-end=\"809\"\u003e\n\n\u003cp data-start=\"777\" data-end=\"809\"\u003e\u003cspan\u003eBlade thickness at spine: 3.5 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"810\" data-end=\"843\"\u003e\n\n\u003cp data-start=\"812\" data-end=\"843\"\u003e\u003cspan\u003eBlade thickness at mid-point: 3 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"844\" data-end=\"871\"\u003e\n\n\u003cp data-start=\"846\" data-end=\"871\"\u003e\u003cspan\u003eBlade height at heel: 39 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"872\" data-end=\"910\"\u003e\n\n\u003cp data-start=\"874\" data-end=\"910\"\u003e\u003cspan\u003eBlade length: 315 mm (tip to heel)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"911\" data-end=\"926\"\u003e\n\n\u003cp data-start=\"913\" data-end=\"926\"\u003e\u003cspan\u003eWeight: 240 g\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-start=\"928\" data-end=\"1253\"\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in 2014, when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. At that time, he worked as a blacksmith for master Okada in Takefu. Since 2019, Yauji has been running his own business, and his knives continue to impress with both sharpness and craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775381414236,"sku":"YAU-YA330_KATABA","price":4796.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/yauji-yanagiba-8.jpg?v=1780314545"},{"product_id":"yauji-yoshihiro-yanagiba-290mm","title":"Yanagiba | Single Bevel","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp data-start=\"139\" data-end=\"178\"\u003e\u003cspan\u003eYanagiba 290 mm – Yoshihiro Yauji\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"301\"\u003e\u003cspan\u003eThis Yanagiba has a 290 mm long cutting edge (305 mm total blade length up to the handle). The blade is single-bevel for right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"303\" data-end=\"594\"\u003e\u003cspan\u003eThe hand-forged blade is made from Aogami #2 carbon steel, with a decorative iron cladding in contrasting Damascus forging. Each knife is meticulously polished by Yoshihiro Yauji to provide a finish that truly highlights the craftsmanship. The result is a knife with an even grind, elegant surface, and the highest precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"692\"\u003e\u003cspan\u003eThe octagonal handle is made of ebony, providing both balance and an exclusive feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"694\" data-end=\"716\"\u003e\u003cspan\u003eSpecifications:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"717\" data-end=\"926\"\u003e\n\n\u003cli data-start=\"717\" data-end=\"751\"\u003e\n\n\u003cp data-start=\"719\" data-end=\"751\"\u003e\u003cspan\u003eSteel: Aogami #2 (not stainless)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"752\" data-end=\"774\"\u003e\n\n\u003cp data-start=\"754\" data-end=\"774\"\u003e\u003cspan\u003eHardness: 63–64 HRC\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"775\" data-end=\"809\"\u003e\n\n\u003cp data-start=\"777\" data-end=\"809\"\u003e\u003cspan\u003eBlade thickness at the heel: 3 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"810\" data-end=\"843\"\u003e\n\n\u003cp data-start=\"812\" data-end=\"843\"\u003e\u003cspan\u003eBlade thickness at the middle: 3 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"844\" data-end=\"871\"\u003e\n\n\u003cp data-start=\"846\" data-end=\"871\"\u003e\u003cspan\u003eBlade height at the heel: 39 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"872\" data-end=\"910\"\u003e\n\n\u003cp data-start=\"874\" data-end=\"910\"\u003e\u003cspan\u003eBlade length: 290 mm (tip to heel)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"911\" data-end=\"926\"\u003e\n\n\u003cp data-start=\"913\" data-end=\"926\"\u003e\u003cspan\u003eWeight: 222 g\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-start=\"928\" data-end=\"1253\"\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in 2014, when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. At that time, he worked as a blacksmith for master Okada in Takefu. Since 2019, Yauji has run his own business, and his knives continue to impress with both sharpness and craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775381479772,"sku":"YAU-YA300_KATABA","price":3996.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/yauji-yanagiba-8_175db786-4878-46ab-881a-67da176c0321.jpg?v=1780314546"},{"product_id":"yauji-yoshihiro-yanagiba-260mm-ebony","title":"Yanagiba | Single bevel","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp data-start=\"139\" data-end=\"178\"\u003e\u003cspan\u003eYanagiba 260 mm | Yoshihiro Yauji\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"180\" data-end=\"301\"\u003e\u003cspan\u003eThis Yanagiba has a 260 mm long cutting edge (273 mm total blade up to the handle). The blade is single bevel for right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"303\" data-end=\"594\"\u003e\u003cspan\u003eThe hand-forged blade is made from Aogami #2 carbon steel, with a decorative iron collar in contrasting Damascus forging. Each knife is meticulously polished by Yoshihiro Yauji to provide a finish that truly highlights the craftsmanship. The result is a knife with an even grind, elegant surface, and ultimate precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"692\"\u003e\u003cspan\u003eThe handle is octagonal and made of ebony, providing both balance and an exclusive feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"694\" data-end=\"716\"\u003e\u003cspan\u003eSpecifications:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"717\" data-end=\"926\"\u003e\n\n\u003cli data-start=\"717\" data-end=\"751\"\u003e\n\n\u003cp data-start=\"719\" data-end=\"751\"\u003e\u003cspan\u003eSteel: Aogami #2 (not stainless)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"752\" data-end=\"774\"\u003e\n\n\u003cp data-start=\"754\" data-end=\"774\"\u003e\u003cspan\u003eHardness: 63–64 HRC\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"775\" data-end=\"809\"\u003e\n\n\u003cp data-start=\"777\" data-end=\"809\"\u003e\u003cspan\u003eBlade thickness at the heel: 3 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"810\" data-end=\"843\"\u003e\n\n\u003cp data-start=\"812\" data-end=\"843\"\u003e\u003cspan\u003eBlade thickness in the middle: 3 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"844\" data-end=\"871\"\u003e\n\n\u003cp data-start=\"846\" data-end=\"871\"\u003e\u003cspan\u003eBlade height at the heel: 36 mm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"872\" data-end=\"910\"\u003e\n\n\u003cp data-start=\"874\" data-end=\"910\"\u003e\u003cspan\u003eBlade length: 260 mm (tip to heel)\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"911\" data-end=\"926\"\u003e\n\n\u003cp data-start=\"913\" data-end=\"926\"\u003e\u003cspan\u003eWeight: 192 g\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp data-start=\"928\" data-end=\"1253\"\u003e\u003cspan\u003eWe first met Yoshihiro Yauji in 2014, when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. At that time, he worked as a blacksmith for master Okada in Takefu. Since 2019, Yauji has been running his own business, and his knives continue to impress with both sharpness and craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":57775381709148,"sku":"YAU-YA270_KATABA-EBONY","price":3196.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/yauji-yanagiba-8_6d84b95c-c139-443b-8d8a-fe853cdf92f9.jpg?v=1780314554"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/collections\/ginga-yauji-6_9e0fda85-aa94-4f72-aaf5-034c2cccf5f5.jpg?v=1784131908","url":"https:\/\/stage.cleancut.eu\/collections\/yauji-yoshihiro-knives.oembed","provider":"Cleancut","version":"1.0","type":"link"}