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Yoshikazu Tanaka shirogami#1 damascus gyuto 240mm

Yoshikazu Tanaka shirogami#1 damascus gyuto 240mm

¥63,000 JPY
¥63,000 JPY
Sale Sold out
The Yoshikazu Tanaka shirogami#1 damascus gyuto is a handcrafted Japanese chef's knife, forged by renowned Sakai-based blacksmith Yoshikazu Tanaka. Shirogami#1 steel core, known for exceptional sharpness and ease of sharpening. The blade showcases a stunning damascus finish. Sharpened by Masaya Shimizu of Yamawaki hamono. The knife is thin behind the edge with a full convex grind.

As a gyuto, this knife is a versatile, all-purpose chef's knife designed for a wide range of kitchen tasks, including slicing, chopping, and mincing various ingredients.

⎯
Brand: Goh Umanosuke Yoshihiro
Blacksmith: Yoshikazu Tanaka
Sharpener: Masaya Shimizu
Producing Area: Sakai, Japan
Knife type: gyuto
Finish: damascus
Core steel: shirogami#1/ white#1
Steel type: carbon steel
Cladding: iron clad

Overall length: 385mm
Blade length (heel to tip): 233mm
Blade height at the heel: 53.5mm
Spine thickness at the handle: 3.0mm
Spine thickness at the heel: 2.9mm
Spine thickness midway: 2.2mm
Spine thickness 1cm from the tip: 1.2mm
Weight: 203g
Edge/bevel: 50:50
Handle: octagonal rosewood
Hand orientation: ambidextrous
Saya/ sheath: Not included
⎯

Note:
a. For the care and maintenance of Japanese knives, such as this Yoshikazu Tanaka shirogami#1 damascus 240mm gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.

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Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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