Tanaka Yoshikazu

Kagekiyo Yoshikazu Tanaka B1 Damascus 240 Gyuto - Blade Only

$595.00

Tanaka Yoshikazu

Kagekiyo Yoshikazu Tanaka B1 Damascus 240 Gyuto - Blade Only

$595.00

Kagekiyo Tanaka Aogami #1 Japanese Chef knife

The Kagekiyo knives are of the highest levels of craftsmanship and quality we have seen. The blacksmiths and sharpeners are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, truly spectacular. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen.

Blacksmith - Yosikazu Tanaka  is one of of the most highly respected blacksmiths out of Sakai, known for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel.  He is known for his outstanding lines including the Konosuke Fujiyama. 

Yoshikazu Tanaka-san is a blacksmith from Sakai 

Compared to other blacksmiths, he produces less knives and works at a more leisurely pace. He uses pine charcoal when quenching knives, which  allow for a more gentle and slower heat treatment. Knives made by Tanaka-san has a wavier cladline between the hagane and jigane compared to other makers, and often has more core steel exposed.

Approximate measurements:
Heel to Tip Length- 230 mm
Blade Height at Heel- 49.5 mm
Width of Spine at Handle- 3.8 mm
Width of Spine Above Heel- 3.3 mm
Width of Spine at Middle- 1.9mm
Width of Spine 1cm from the tip- 1.1 mm

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Description

Kagekiyo Tanaka Aogami #1 Japanese Chef knife

The Kagekiyo knives are of the highest levels of craftsmanship and quality we have seen. The blacksmiths and sharpeners are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, truly spectacular. They are really thin behind the edge, have great distal taper, and wide bevels, making them easier to thin and sharpen.

Blacksmith - Yosikazu Tanaka  is one of of the most highly respected blacksmiths out of Sakai, known for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel.  He is known for his outstanding lines including the Konosuke Fujiyama. 

Yoshikazu Tanaka-san is a blacksmith from Sakai 

Compared to other blacksmiths, he produces less knives and works at a more leisurely pace. He uses pine charcoal when quenching knives, which  allow for a more gentle and slower heat treatment. Knives made by Tanaka-san has a wavier cladline between the hagane and jigane compared to other makers, and often has more core steel exposed.

Approximate measurements:
Heel to Tip Length- 230 mm
Blade Height at Heel- 49.5 mm
Width of Spine at Handle- 3.8 mm
Width of Spine Above Heel- 3.3 mm
Width of Spine at Middle- 1.9mm
Width of Spine 1cm from the tip- 1.1 mm

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.