This 240mm gyuto is made by Yuzou Tani, who has been smithing for over 35 years in Sakai City, one of the famed centers of Japanese knife making. He performs most operations by eye and instinct, just as blacksmiths have done for centuries - a skill we admire greatly, since it is disappearing from many shops and larger manufacturers.
He hand forges the blades in the san mai style of awase, cladding the core with soft iron that reinforces the main structure while adding shock absorption and protection. The cladding covers both sides of the blade but does not wrap over the spine. The knife is stout but not thick, with a solid feel that translates into real control and confidence in operation, and a length-to-height ratio nicely balanced for most cooks. The primary bevel carries a lovely hairline finish that contrasts beautifully with the polished upper face and the White steel core edge. Hand-chiseled kanji characters add a personal touch, and the keyaki wood and brown pakka wood handle is well constructed and finished throughout.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
He hand forges the blades in the san mai style of awase, cladding the core with soft iron that reinforces the main structure while adding shock absorption and protection. The cladding covers both sides of the blade but does not wrap over the spine. The knife is stout but not thick, with a solid feel that translates into real control and confidence in operation, and a length-to-height ratio nicely balanced for most cooks. The primary bevel carries a lovely hairline finish that contrasts beautifully with the polished upper face and the White steel core edge. Hand-chiseled kanji characters add a personal touch, and the keyaki wood and brown pakka wood handle is well constructed and finished throughout.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
- Blacksmith: Tani San
- Location: Sakai, Japan
- Weight: 8.5 oz (242 g)
- Blade Length: 237 mm
- Total Length: 383 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 52 mm
- Handle: Octagonal Keyaki Wood with Brown Ferrule
- Photos by Gustavo Bermudez
