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Hitohira

Hitohira Tanaka Kyuzo Blue #1 Migaki Kiritsuke Gyuto 240mm Yakusugi Cedar Handle (Extra Height)

Regular price
$470.37 USD
Regular price
Sale price
$470.37 USD
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What kind of knife is this?

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

Care Instructions

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.

Sharpener: Kyuzo

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.

Message from Craftsman

Tanaka uses charcoal to quench when treating the knife, which does not produce a Kurouchi dark finish. So in order to produce the finish, which is both aesthetically pleasing and useful in protecting against rust, sharpener uses a special and secret technique that has been used in Sakai for a long time and etches the surface of the knife.
This way of finishing creates the dark and beautiful Kurouchi finish found on this special line. While both types of Kurouchi finishes can fade over time, the etching technique used by sharpener may fade faster.
This is not signed that anything is wrong with the blade. so please do not worry if this happens, as it is natural.

Detailed Spec

Brand: Hitohira ひとひら (一片)
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Kiritsuke Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal
Total Length: 392mm
Edge Length: 232mm
Handle to Tip Length: 246mm
Blade Height: 51mm
Thickness: 2.1mm
Handle Length: 146mm
Weight: 182g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo
Handle Maker: Taihei
Update: June 9, 2021