Handle Material: Octagonal ebony wa handle with buffalo horn
Working alongside his two sons,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.
Naohito Myojinis a highly respected figure in the world of Japanese knives and sharpening. He is known as a master sharpener, specializing in the art of maintaining and restoring the edges of high-quality Japanese knives. Myojin's skills are particularly sought after by both professional chefs and knife enthusiasts who value precision and sharpness in their tools.
Myojin works with various types of Japanese knives, offering expert sharpening services that can enhance the performance and longevity of the blades. His sharpening techniques are deeply rooted in traditional Japanese methods, ensuring that the knives not only regain their sharpness but also maintain the integrity of the blade.
