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  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co
  • Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle-Knife-Hitohira-Carbon Knife Co

Hitohira Tanaka Kyuzo Blue #1 Kurouchi Gyuto 240mm Yakusugi Cedar Handle

$815.00
$815.00
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Brand: Hitohira ひとひら (一片)
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Yakusugi Cedar & Buffalo Horn Ferrule Octagonal
Total Length: 384mm
Edge Length: 228mm
Handle to Tip Length: 240mm
Blade Height: 50mm
Thickness: 3mm
Handle Length: 142mm
Weight: 194g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo
Update: March 20, 2023

Sharpener: Kyuzo

Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel with really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening.