Tanaka Yoshikazu

Yoshikazu Tanaka W1 Shirogami Damascus 260 Gyuto - Blade Only

$525.00

Tanaka Yoshikazu

Yoshikazu Tanaka W1 Shirogami Damascus 260 Gyuto - Blade Only

$525.00

Yoshikazu Tanaka Shirogami #1 Japanese Chef knife


Yosikazu Tanaka  is one of of the most highly respected blacksmiths out of Sakai. He is known for his outstanding lines including the Konosuke Fujiyama. 

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- 245-246mm 
Blade Height at Heel- 54.6mm 
Width of Spine at Handle- 3.7mm
HRC: 62-63

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

Yoshikazu Tanaka Shirogami #1 Japanese Chef knife


Yosikazu Tanaka  is one of of the most highly respected blacksmiths out of Sakai. He is known for his outstanding lines including the Konosuke Fujiyama. 

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- 245-246mm 
Blade Height at Heel- 54.6mm 
Width of Spine at Handle- 3.7mm
HRC: 62-63

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.