210mm Tanaka Yoshizaku Gyuto 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.