Yoshikazu Tanaka-san is a blacksmith from Sakai renown for his mastery of carbon steel knife forging. In particular, he is known for his Blue #1 steel, which has the high hardness point without the accompanying difficulty in sharpening, according to professional sharpeners working with his blades in Sakai. Tosho fans may already know of Tanaka-san’s work from Konosuke’s coveted Fujiyama series. Despite Tanaka-san’s advanced age and propensity to work with iron cladded knives, he still challenges himself by experimenting with new materials.

Kyuzo is the pseudonym for a sharpener from Sakai city lauded for his wide bevel (“Shinogi-style”) sharpening technique on double bevel knives. A trademark of Kyuzo’s ability is to shape blades to a very thin edge while maintaining straightness and even primary bevel (“Shinogi”) line. Today, he is amongst the few craftsmen in Sakai who can execute such a precise wide bevel grind, one of the most challenging techniques in sharpening.

The Tanaka Kyuzo Blue #1 line is ideal for serious cooks and enthusiasts looking to invest in a high performance carbon steel blade with excellent edge retention. For those concerned about rust prevention, the patina-masking kurouchi finish will help in preserving the aesthetic integrity of your blade. In addition, it is relatively easy to sharpen by hand despite its high hardness and thus, a great choice for first time users of carbon steel knives. It is important to note that the super thin edge requires a delicate hand when using, it can chip if not used with the utmost care and respect. 

*Due to the process necessary to achieve this kurouchi finish, an odor may occur when the blade comes in contact with water. This is a completely normal characteristic of this knife. Just like the color of the kurouchi finish, this odor will fade with repeated cleaning and use.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.