Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle | HITOHIRA

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Ho Wood Handle

Part No. DAA-150-FA210

Physical items: It may takes 1 - 2 weeks to ship out.
Please contact for any request.

Regular price $420.00 $0.00

User's description

User's description was written by the executive chef overseeing two restaurants who tried many different Japanese knives in his over 25 years of his career. → read more

Tanaka Blacksmith

ステンレス系や本焼きといったものを打たず、鍛接した鋼の包丁に対して強いこだわりを持つ。鍛造に関しては堺の鍛冶屋の中でも間違いなくトップクラスで、特に彼の打つ青一鋼は、研ぎ師が、彼の打ったもの以外は研ぎたがらないというほど、包丁として適切な固さと粘りを持つ。『手作りと言う以上、機械生産品と品質で明確な差をつけなければいけない』と手作りに対して強いこだわりを持つ彼の鍛冶は、現代の技術を理解したうえで、伝統的な鍛冶を行う。利器材の使用や割り込みを行うのが主流の両刃包丁の製作において、合わせの要領で行う両刃包丁の製作からもその様を見て取ることが出来る。

Kyuzo Sharpener

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.

Finisher: Kakuyoshi

Sakai’s kitchen knives are crafted in 3 main stages. A blacksmith forges and quenches the steel, then a specialist sharpener sharpens the knife, then a handle maker will make a handle. Finally, a finisher assembles all of these elements, to make them work perfectly together.
Finishers will design a rough sketch of a knife, fit the handle, and then make a final sharpening on a stone. These final steps by a finisher are the determining factors of the quality of Sakai’s kitchen knives.
When Kakuyoshi was growing up, he was unfamiliar with the kitchen knife industry but decided to learn the craft. At the beginning of his career, he saw the antiquated way in which the industry worked, seeing a gap between the seller and maker, and how the craftsman was used by makers and sellers.
Whilst training in knife polishing under a sharpener, Kakuyoshi started to understand the pure attitude of knife makers and their huge levels of knowledge and skill only created by their long experience. Here he decided to make kitchen knives that worked with their abilities. These knives came from his ideas, experience and knowledge, the kitchen knives he created are what made “Sakai Kitchen Knives famous and brought them to the next level. He continues to make new knives that bring tradition to the next generation with modern technique.

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: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Ho Wood & Double Buffalo Horn Ferrule Octagonal
Total Length: 356mm
Edge Length: 202mm
Handle to Tip Length: 217mm
Blade Height: 45mm
Thickness: 2.9mm
Handle Length: 138mm
Weight: 139g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo 久蔵

---------------------------------------
Might available on our partners website:
Tosho Knife Arts (Toronto, Canada)
Ai & Om Knives (Vancouver, Canada)
Professional Tooling (Australia)
STRATA (Portland, ME, USA)
Stay Sharp (Montreal, Canada)
Carbon Knife Co (Denver, USA)
The Knife Shed / KATABA (London, UK)
---------------------------------------

*Measurement and photos are from sample I picked up randomly, please understand that each item(s) has unique profile because of handmade.

*We are selling at the shop and website same time. If you puchase item(s) when sold in store, this might be out of stock.

*We might have this item(s) in stock, even if it says "Sold Out". Please feel free to contact us by email info@hitohira-japan.com or using contact form below.

*Colour and shape can differ between the photo and actual product due to the camera and lighting. Also, you may see a difference in colour due to the oil applied to protect from rust.

CONTACT

Share this Product


More from this collection