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Accueil | Japanese Kitchen Knives | Hitohira Tanaka Manzo 240mm Yanagi Aogami 1 D-Shape Ho Wood with Saya

Hitohira Tanaka Manzo 240mm Yanagi Aogami 1 D-Shape Ho Wood with Saya

$425.58
$425.58
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Mild steel and iron suminagashi damascus 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.

Manzo, son of famed Sakai sharpener Kambei, carries on the family lineage of extremely high quality wide double bevel work. Kambei along with a few other Sakai sharpeners pioneered the wide double bevel style.

Brand: Hitohira ひとひら
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape
Come with Saya
Total Length: 377mm
Edge Length: 231mm
Handle to Tip Length: 244mm
Blade Height: 31mm
Thickness: 2.8mm
Handle Length: 134mm
Weight: 140g
Hand Orientation: Right-Handed
Sharpener: Manzo

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

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

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