HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM  ROSEWOOD HANDLE
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HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO / CHEF'S KNIFE 240MM ROSEWOOD HANDLE

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HITOHIRA TANAKA KYUZO AOGAMI No1 KUROUCHI WA GYUTO 240MM ROSEWOOD HANDLE

Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai City, Heihachi’s workshop 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 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 cutlery with a really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening.

Message from Craftsman

Tanaka uses charcoal to quench when heat treating the knife, which does not produce as deep of a Kurouchi. In order to produce the finish, which is both aesthetically pleasing and useful in protecting against rust the sharpener employs 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 this 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.

This line are made from Aogami 1 with iron cladding fitted to an ebony and buffalo horn handle. The wide bevel stepped grind and Kurouchi finish make the knife easier to maintain and sharpen but care must still be taken with this collection as the blade is not stainless.

Brand: Hitohira 

Smith: Tanaka Blacksmith / TANAKA HAMONO

Producing Area: Sakai-Osaka/ Japan

Profile: Gyuto

Size: 240mm

Steel Type: Carbon Steel

Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad

Handle: Taihei Rose wood & Buffalo Horn Ferrule Octagonal

Total Length: 390mm

Edge Length: 230mm

Handle to Tip Length: 232mm

Blade Height: 50mm

Thickness: 2.7mm

Handle Length: 146mm

Weight: 202g

Hand Orientation: Ambidextrous

Sharpener: Kyuzo 

Handle Maker: Taihei 

Saya/ Sheath: Included