Hitohira Tanaka Kyuzo Blue #1 Kurouchi Kiritsuke Gyuto 240mm Yakusugi Cedar Handle (Type S/ Saya)
$549.99 was $695.00
This product is currently sold out.
For Hitohira all lines, there are abbreviations and pseudonyms to organize and identify the products. Often, we are not at liberty to publicly disclose these makers' actual names. If you have any questions about the individual craftsman involved, send us an email, and we can do our best to clarify within our limits.
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.
Message from Craftsman
Tanaka uses charcoal to quench when treating the knife, which does not produce a Kurouchi dark finish. So in order to produce the finish, which is both aesthetically pleasing and useful in protecting against rust, sharpener uses a special and secret technique that has been used in Sakai for a long time and etches the surface of the knife.
This way of finishing creates the dark and beautiful Kurouchi finish found on this special line. While both types of Kurouchi finishes can fade over time, the etching technique used by sharpener may fade faster.
This is not signed that anything is wrong with the blade. so please do not worry if this happens, as it is natural.
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
Blacksmith: Tanaka Blacksmith 田中刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Kiritsuke Gyuto
Steel Type: Carbon Steel
Steel: Blue (Aogami) #1, Soft Iron Clad
Handle: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal
Total Length: 386mm
Edge Length: 230mm
Handle to Tip Length: 240mm
Blade Height: 51mm
Handle Length: 142mm
Hand Orientation: Ambidextrous
Handle Maker: Taihei