Hitohira Tanaka Kyuzo Blue #1 Damascus Gyuto 240mm Taihei Makassar Ebony

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. 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.