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.
The Tanaka Kyuzo Blue #1 line is ideal for serious cooks and enthusiasts looking to invest in a high performance carbon steel blade with excellent edge retention. For those concerned about rust prevention, the patina-masking kurouchi finish will help in preserving the aesthetic integrity of your blade. In addition, it is relatively easy to sharpen by hand despite its high hardness and thus, a great choice for first time users of carbon steel knives. 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.
*Due to the process necessary to achieve this kurouchi finish, an odor may occur when the blade comes in contact with water. This is a completely normal characteristic of this knife. Just like the color of the kurouchi finish, this odor will fade with repeated cleaning and use.
A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.
Brand: Hitohira ひとひら
Blacksmith: Tanaka Blacksmith 田中刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Sujihiki
Size: 270mm
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal
Total Length: 418mm
Edge Length: 257mm
Handle to Tip Length: 272mm
Blade Height: 35mm
Thickness: 2.7mm
Handle Length: 146mm
Weight: 155g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo