Not every cook wants a full length 210mm or 240mm gyuto, and this 180mm version from Yoshikazu Tanaka offers the same forging quality from Sakai in a shorter, easier to maneuver size. Tanaka forges for a long list of well known brands and resellers, and his reputation rests mainly on his heat treatment and forging skill.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with a wider, more visible clad line between the core and cladding than most other makers leave exposed, a trait collectors specifically look for in his work. The dark upper blade contrasts against a sand blasted lower face along the shinogi, and the handle is an octagonal rosewood with a colored pakka wood ferrule. As with most Sakai knives, the actual measurements run a little shorter than the size in the name, so check the spec list below for the true dimensions.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with a wider, more visible clad line between the core and cladding than most other makers leave exposed, a trait collectors specifically look for in his work. The dark upper blade contrasts against a sand blasted lower face along the shinogi, and the handle is an octagonal rosewood with a colored pakka wood ferrule. As with most Sakai knives, the actual measurements run a little shorter than the size in the name, so check the spec list below for the true dimensions.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
- Blacksmith: Yoshikazu Tanaka
- Sharpener: Tsuyoshi Yauchi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #1 (Aogami #1)
- Cladding: Soft Iron
- Finish: Kurouchi
- Hardness: 62-64 HRC
- Handle: Rosewood Octagonal
- Ferrule: Colored Pakka Wood
- Weight: 4.9 oz (138 g)
- Blade Length: 169 mm
- Total Length: 312 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 44 mm
