Yoshikazu Tanaka quenches his blades using pine charcoal, a slower and gentler method than many shops use, and works at a more relaxed pace than most production focused forges, turning out fewer knives but with a level of care that has built his reputation in Sakai. This 240mm gyuto is one of the larger results of that process.
This first batch arrives in a kurouchi finish, made from Blue #1 carbon steel with a soft iron jigane left smooth rather than heavily textured. The dark upper blade contrasts against the sand blasted lower face along the shinogi, with a more intricate clad line and more exposed core steel than is typical from other makers. Tanaka hardens the steel to about 62 to 64 HRC, and the resulting edge takes a fine grind that holds up well in daily use. The handle is an octagonal rosewood, and the smooth, black, as forged surface adds both visual appeal and a degree of built in protection for the cladding.
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.
This first batch arrives in a kurouchi finish, made from Blue #1 carbon steel with a soft iron jigane left smooth rather than heavily textured. The dark upper blade contrasts against the sand blasted lower face along the shinogi, with a more intricate clad line and more exposed core steel than is typical from other makers. Tanaka hardens the steel to about 62 to 64 HRC, and the resulting edge takes a fine grind that holds up well in daily use. The handle is an octagonal rosewood, and the smooth, black, as forged surface adds both visual appeal and a degree of built in protection for the cladding.
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: 6.8 oz (194 g)
- Blade Length: 230 mm
- Total Length: 379 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 51 mm
