210mm Tanaka Yoshizaku Gyuto Shirogami Blade
210mm Tanaka Yoshizaku Gyuto Shirogami Blade
Yoshizaku Tanaka has been forging blades for over 50 years and is nationally recognized as a Japanese craftsman. The blades bearing his mark are sharpened by Shuji Yamaguchi, who is also considered a master of his craft.
Location: Sakai, Japan
Line: N/A
Construction: Hand-forged San mai
Edge Steel: Shiogami (White #1) HRC~64
Cladding: Damascus steel
Finish: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: N/A
Weight: ~ 112g
Blade Length: ~210mm
Overall Length: N/A
Thickness at Heel: ~3mm
Blade Height: ~49.8mm
This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.