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Forged in Japan. Each knife shows natural variation in finish, hammer-marks, wood grain, and minor dimensional differences — these are characteristics of handmade blades, not defects.
Style: Gyuto-Chef knife
Steel type: -Blue1-Carbon steel
HRC: 64
Blade Length:358 mm
Overall Length:240 mm
Blade Heigh @Heel: 50mm
Spine Thickness @ Mid: 2mm
Weight: 176g
Bevel: Double
Handle Material: W.australian York gum with Black buffalo ferrule
Working alongside his son,Yoshikazu Tanakameticulously oversees the production of each blade, ensuring they uphold his standards of excellence. Collaborating with premier sharpeners in Sakai, Tanaka guarantees that every knife achieves superior sharpness and precision, cementing his reputation for crafting exceptional blades.
Tanaka's expertise lies in crafting blades exclusively from Shirogami steel and Aogami carbon steel. With over fifty years of experience in knife-making, he relies on his intuition and honed skills rather than modern tools. For instance, he gauges the steel's temperature by observing its color, eschewing the use of a thermometer. Despite his traditional approach, Tanaka continuously seeks refinement, incorporating conventional tools in his knife-making process.
Utilizing pine charcoal, straw ash, and a temperature-controlled kiln, Tanaka meticulously heat-treats and forges his knives to perfection.
