Hitohira Tanaka Kyuzo Blue #1 Migaki Petty 150mm 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.

Petty knives (Utilty) have a similar profile as the Gyuto but smaller, commonly ranging from 12 to 15cm. A shape most often used next to any larger all-purpose blade (gyuto & santoku) although there are many households where this is the go-to knife. Very suitable for the smaller cutting tasks such as cleaning, portioning and peeling fruits and vegetables and cleaning smaller cuts of meat or fish. 

Pairing knives are more used for in-hand tasks such as peeling, trimming, scoring and cleaning and fruit or vegetable. 

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.

Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

Keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.

Extra: There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.