Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 240mm Taihei Rosewood Handle
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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.
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
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Taihei Rosewood & Buffalo Horn Ferrule Octagonal
Total Length: 388mm
Edge Length: 228mm
Handle to Tip Length: 240mm
Blade Height: 49mm
Handle Length: 144mm
Hand Orientation: Ambidextrous
Handle Maker: Taihei