Skip to content
Free shipping in Canada for all purchases of $150 or more (More details*)
Free shipping in Canada for all purchases of $150 or more (More details*)

Language

Country

Hitohira Tanaka Kyuzo Aogami #1 Damascus Gyuto 270mm Ebony from Taihei

Sold out
Original price $0
Original price $1,130.00 - Original price $1,130.00
Original price
Current price $1,130.00
$1,130.00 - $1,130.00
Current price $1,130.00

Out of stock? Add it to your wishlist to be notified when it's back in stock!

Store availability

Montréal ● Out of stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

Please note

Each handle is unique and may feature distinct variations, such as different shades or colors in the buffalo horn, which is part of its authentic, handcrafted character.

Description

Considered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the temperature of the steel by examining its color. Tanaka-san is always looking to improve. He uses a temperature-controlled furnace for quenching, which only a few blacksmiths in the region use. He and his team only forge 30 knives a day between the three of them. For reference, some blacksmiths forge as many as 100 blades in a single day. The reason he only forges 30 is that he takes his time, carefully forging at very low temperatures. At lower temperatures, the steel does not stretch as quickly, but it will retain the grain size of the steel much better. Stretching the grain size will make the steel brittle, which he tries to avoid. He frequently moves the steel in and out of the furnace to check the color, then when the entire blade is a specific shade of color, he quenches the steel in water. Water tempering (Mizu) is the most difficult to achieve and requires very careful handling.
Kyuzo:
His father, Heihachi, was one of the busiest sharpeners in Sakai. Heihachi's workshop and hallway were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the basics of rough sharpening, he eventually became a student of Kambei, known as one of Sakai's finest sharpeners because he best knew how to sharpen wide, double-beveled knives. After a few years of training, he developed his own style based on his father and Kambei. Today, Kyuzo is one of the few people who can sharpen a wide, double-beveled knife with a very good Shinogi line in Sakai, one of the most difficult sharpening techniques.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

270mm

Weight

221g

Total lenght

426mm

Handle length at tip

273mm

Edge lenght

258mm

Blade height

54mm

Blade thickness

2.5mm

Handle size

152mm

Blade

Steel

Yasuki Blue (Aogami) #1, Carbon Damascus Clad

Steel type

Carbon steel (oxidizable)

Handle

Handle material

Taihei ebony and octagonal buffalo horn ferrule

Details

Profile

gyōto

Usage

Chef knife

Hand orientation

Ambidextrous

Making

Production area

Sakai-Osaka/Japan

Blacksmith

Tanaka 田中打刃物製作所

Sharpener

Kyuzo

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

Complete your chef's kit

  • Original price $550.00 - Original price $550.00
    Original price
    $550.00
    $550.00 - $550.00
    Current price $550.00

    Hitohira Tanaka Mosuke Shirogami #2 Yanagiba 300mm Ebony

    Low stock

    Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...

    View full details
    Original price $550.00 - Original price $550.00
    Original price
    $550.00
    $550.00 - $550.00
    Current price $550.00
  • Original price $500.00 - Original price $500.00
    Original price
    $500.00
    $500.00 - $500.00
    Current price $500.00

    Hitohira Kikuchiyo Manzo Aogami #2 Kiritsuke Yanagiba 270mm Ho

    Low stock

    Kikuchiyo: In the early 2000s, Kikuchiyo was invited by Sakai's master craftsman to join them as a blacksmith. The art of blacksmithing is physica...

    View full details
    Original price $500.00 - Original price $500.00
    Original price
    $500.00
    $500.00 - $500.00
    Current price $500.00
  • Original price $320.00 - Original price $320.00
    Original price
    $320.00
    $320.00 - $320.00
    Current price $320.00

    Hitohira Kikuchiyo Ren Shirogami #2 Gyuto 210mm Ho Wood

    Low stock

    The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

    View full details
    Original price $320.00 - Original price $320.00
    Original price
    $320.00
    $320.00 - $320.00
    Current price $320.00
  • Original price $600.00 - Original price $600.00
    Original price
    $600.00
    $600.00 - $600.00
    Current price $600.00

    Hitohira Kikuchiyo Rou Ginsan Mirror Polished Santoku Macassar Ebony Taihei

    Low stock

    The word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...

    View full details
    Original price $600.00 - Original price $600.00
    Original price
    $600.00
    $600.00 - $600.00
    Current price $600.00
  • Original price $300.00 - Original price $300.00
    Original price
    $300.00
    $300.00 - $300.00
    Current price $300.00

    Hitohira Kikuchiyo Ren Aogami #2 Santoku 180mm Ho

    Low stock

    The word santoku translates as "three virtues", which refers to the cutting of meat, fish and vegetables or the following three types of cutting: c...

    View full details
    Original price $300.00 - Original price $300.00
    Original price
    $300.00
    $300.00 - $300.00
    Current price $300.00

This website uses cookies to ensure you get the best experience on our website.
Learn more

Manage preferences