Hitohira Tanaka Kyuzo Blue #1 Stainless Clad Gyuto 210mm Taihei Makassar Ebony Handle (Discounted)
*This blade has been discounted due to some light pitting on the core steel. Please see the last product video of the affected areas, or email us at info@toshoknifearts.com for further inquires.
Yoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san’s work from Konosuke’s coveted Fujiyama series. Despite Tanaka-san’s advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.
Kyuzo is the pseudonym for a sharpener from Sakai city lauded for his wide bevel (“Shinogi-style”) sharpening technique on double bevel knives. A trademark of Kyuzo’s ability is to shape blades to a very thin edge while maintaining straightness and even primary bevel (“Shinogi”) line. Today, he is amongst the few craftsmen in Sakai who can execute such a precise wide bevel grind, one of the most challenging techniques in sharpening.
This blade is part of a limited release of stainless clad carbon steel knives. The striking lamination line is a trademark feature of this series. This blade is ideal for serious cooks and enthusiasts looking to get acquainted with the high performance of carbon steel knives without the same hassle of rust management. The carbon edge will develop patina over time while the stainless cladding retains its constant glimmer, creating a beautiful contrast for its owners to look forward to. It is important to note that the super thin edge requires a delicate hand when using, it can chip if not used with the utmost care and respect.
A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.
Brand: Hitohira ひとひら
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Stainless Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 358mm
Edge Length: 200mm
Handle to Tip Length: 213mm
Blade Height: 45mm
Thickness: 2.6mm
Handle Length: 145mm
Weight: 187g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo