Hitohira Tanaka Kyuzo 240mm Gyuto Stainless Clad Aogami 1 Taihei Makassar Ebony Handle

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Stainless clad aogami 1 forged by dentoukougeishi master smith Yoshikazu Tanaka whose treatment of aogami is very highly regarded, he manages to incorporate both toughness, ease of sharpening with excellent edge formation with long edge life. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness. The grinding and finish sharpening are definitely up to par with forging of this quality. 

Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel with really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening. 

 

Brand: Hitohira ひとひら (一片)
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Stainless Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 389mm
Edge Length: 227mm
Handle to Tip Length: 243mm
Blade Height: 51mm
Thickness: 2.3mm
Handle Length: 146mm
Weight: 182g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

Hitohira Tanaka Kyuzo 240mm Gyuto...

Regular Price
$916.74
Sale Price
$916.74
Regular Price
Sold Out
Unit Price
per 
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