Gyuto knife, Aogami 1 core, iron clad, Damascus finish - Yoshikazu Tanaka
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Yoshikazu Tanaka is at the very top of the Sakai makers, he individually forges each knife. These have a convex grind, the Japanese call this hamaguri which means Clam Shell. By not having a flat spot on the blade face, this helps prevent food sticking to the surface.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 1 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The difference between blue 1 and 2 is the amount of carbon present with 1 being the highest.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Ebony wood handle, Buffalo ferrule.
LENGTH: 240mm in length.
MAKER: Yoshikazu Tanaka - Sakai city, Japan
BEST FOR: Everything apart from bones.
SAUNDERS SAYS: “I really love this steel for its ease of sharpening and these have the added bonus of of having a lovely weight to them.”