Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 240mm Ziricote Handle

Tanaka Uchihamono is one of Sakai’s leading and most renowned forgeries, producing high quality single- and double bevel knives for over decades. Internationally famed for his Blue #1 because of it’s excellent edge retention and sharpening ease. Tanaka Uchihamono’s methods are very traditional: using only carbon steel, relying only on eyesight to determine steel temperatures, using pine charcoal in the forge and straw ash for annealing and normalizing cycles ect. It is in these techniques the Tanaka forgery show incredible skill and mastery of temperatures, steel and knowledge that creates their celebrated quality. Tanaka forged knives paired with some of Sakai’s best sharpeners and the Hitohira touch make these some of the finest blades we see. In the west Tanaka gyutos are most desired and sought after while this workshop has been making some of Japan’s highest single bevel knives for many years.

Kyuzo is a sharpener from Sakai. Son of one of the busiest sharpeners in this region and student of one of the most legendary and influential sharpeners. His style is a combination of these two teachings and is most known for this wide-bevel sharpening with a crisp and visible shinogi line. An extremely challenging way of grinding where symmetry is the most important factor. Kyuzo’s blades are characterized by their exceptional cutting performance and easy to maintain bevels. These pronounced wide bevels are easy to follow when thinning the blade resulting in better performance over time. In addition to the high level grind and sharpening these knives feature comfortably chamfered spine and choil increasing the overall quality of the blade.

This series is ideal for anyone in search of extraordinary performance by the hands of two of Japan's most well known craftsmen. In both steel quality, geometry and performance this series is among the finest we have to offer. It is noteworthy to mention that to achieve these levels of quality a thin edge is required and although in their own league these knives are very strong it is always important to wield them with a delicate touch and use the proper techniques.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.