JIRO TSUCHIME GYUTO 240mm YOHANDLE TAIHEI TAGAYASAN 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 clean Shinogi-line in Sakai, one of the most challenging techniques in sharpening.
Message from Craftsman
Tanaka uses charcoal when heat treating the knife, which does not produce as deep of a Kurouchi. In order to achieve 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. Whilst both types of Kurouchi finishes can fade over time, the etching technique used by this sharpener may fade faster.
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.
Smith: Jiro Nakagawa
Producing Area: Nagano/ Japan
Steel Type: Carbon Steel
Steel: Yasugi White (Shirogami) #1, Soft Iron Clad
Handle: Taihei Tagayasan & Buffalo Horn Ferrule Octagonal
Total Length: 390mm
Edge Length: 240mm
Handle to Tip Length: 255mm
Blade Height: 60mm
Handle Length: 140mm
Hand Orientation: Ambidextrous
Date of manufacture: December 2019
Serial No 137