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Home | Japanese Kitchen Knives | Hitohira Tanaka Kyuzo 270mm Sujihiki Aogami 1 Migaki Taihei Ebony Hand

Hitohira Tanaka Kyuzo 270mm Sujihiki Aogami 1 Migaki Taihei Ebony Handle

$585.00
$585.00
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Iron 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: Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 420mm
Edge Length: 261mm
Handle to Tip Length: 274mm
Blade Height: 38mm
Thickness: 2.3mm
Handle Length: 145mm
Weight: 170g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo
Handle Maker: Taihei

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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