Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA
Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle | HITOHIRA

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 210mm Taihei Ebony Handle

Part No. DAA-151-FA210

Might take 1 - 2 weeks to ship out.
Please contact for any request.

Regular price $490.00 $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.

Handle Maker: Taihei

Many people have strict standards when selecting a handle, it is the only component we physically engage with a knife, the only part that touches our skin. Others overlook the handle of a kitchen knife as just a small “part” and do not pay close enough attention. Taihei however, a 3rd generation handle maker, shows a strong commitment to his craft.
When he was a child, Taihei remembers his grandfather crafting knife handles of timber and buffalo horn by hand, these fond memories helped him to decide to carry on the tradition from his father to the next generation, the year was 1992.
As the handle is not considered the main part of a kitchen knife, most manufacturers cut costs by having the ferrule made at a different location, then joining the two parts and shaping the handle by machine. Taihei however, still cuts each part of the handle by hand from solid materials, understanding the differences between each piece of wood and horn. This knowledge and skill make Taihei’s handles more durable than mass-produced models as he is making each piece differently to suit the materials in his hand.
As well as making traditional Ho magnolia wood handles, Taihei also challenges his work with many different timbers from all over the world. Each timber has a different weight, density, fineness and character, all important to consider when crafting each piece. He says, “if people have been using that wood for a long time, there is a reason that you cannot understand it within 10 or 20 years”. Taihei still respects tradition, but challenges with new materials and design, focusing on looks and functionality.

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: Taihei Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 358mm
Edge Length: 200mm
Handle to Tip Length: 214mm
Blade Height: 46mm
Thickness: 3mm
Handle Length: 142mm
Weight: 170g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo 久蔵
Handle Maker: Taihei 太平

Might available on our partners shop.



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

*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.



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