Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Single Bevel

Yoshihiro Yauji is not a widely known name yet, but the work speaks for itself. A member of Takefu Knife Village and a student of Hideo Kitaoka — one of the region's foremost specialists in single bevel knives — Yauji handles both the forging and sharpening himself, keeping production numbers genuinely small. Hatsukokoro commissions and distributes this line in a similar arrangement to their collaboration with Yoshikane, meaning the knives arrive with Hatsukokoro's quality oversight while retaining the individual character that only a sole maker can deliver. Note that some older batch of this knife would come with Yauji's own engraving 寛 Kutsurogi, please refer to the product picture.

The construction is Nimai — a Blue 2 (Aogami 2) carbon steel core hand laminated with soft iron Damascus cladding. The Damascus here isn't the bold, high-contrast variety you'd find on double bevel lines; the Kasumi finish polished over it produces something softer and more nuanced, a hazy, layered surface that reads almost like a natural stone finish. It's understated in the best possible way, and the level of polish Yauji achieves on this is genuinely impressive for a single maker working in limited quantities. The iron cladding does mean the entire blade needs careful maintenance to stay rust-free, which is worth factoring in before committing.

What makes this line particularly interesting is the blade geometry. For a Yanagiba the spine is notably thin, sitting closer to the profile of a Takobiki, which makes these knives feel lighter and more nimble in hand than a traditional Yanagiba of equivalent length. The single bevel construction and thin edge make for clean, precise slicing through delicate proteins, which is exactly what this type of knife is built for.

For context on value, the Nakagawa Blue 1 Damascus single bevel line is a natural comparison point — comparable construction approach, similarly stunning finish. This line steps in with Blue 2 steel and a slightly different finish character at a noticeably lower price, and I'd say a meaningful portion of the Nakagawa premium comes down to reputation and name recognition rather than a functional gap most users would notice in daily use. For enthusiasts and professional chefs who want a genuine Takefu single bevel knife with a compelling backstory and excellent finish, this is a hard line to overlook.