{"title":"Yoshikazu Tanaka","description":"\u003cp\u003eStep into the world of Yoshikazu Tanaka, a celebrated master blacksmith hailing from Sakai City, Japan, and immerse yourself in the exquisite artistry of his hand-forged knives. With over 50 years of experience, Tanaka's unparalleled skills have earned him a place among the most elite group of iconic masters, such as Kenji Togashi, Yoshikazu Ikeda, and Itsuo Doi.\u003c\/p\u003e\n\u003cp\u003eWhat sets Tanaka apart is his dedication to precision and the painstaking care he invests in each knife. He meticulously forges a mere 30 knives per day, half the number produced by many blacksmiths, ensuring each blade is a testament to his exceptional craftsmanship. His unique use of pine charcoal for quenching knives results in a gentle, gradual heating process, further enhancing the quality of his creations.\u003c\/p\u003e\n\u003cp\u003eTanaka's knives are easily recognizable by their distinct wavy cladding line between the hagane (core steel) and jigane (outer layer) and the greater exposure of core steel, a signature of his unmatched forging prowess. With his most famous works being the Konosuke Fujiyama FM series, Tanaka's knives are coveted not only for their incredible performance but also for their breathtaking aesthetics.\u003c\/p\u003e\n\u003cp\u003eDiscover the mastery of Yoshikazu Tanaka and elevate your culinary experience with the impeccable craftsmanship of a true artisan. Each knife in our collection is a testament to Tanaka's unwavering dedication to his craft and a unique piece of functional art you'll be proud to own.\u003c\/p\u003e","products":[{"product_id":"yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","title":"Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eYoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm\u003c\/strong\u003e is a rare, high-performance Sakai gyuto forged by legendary blacksmith \u003cstrong\u003eYoshikazu Tanaka\u003c\/strong\u003e and sharpened and finished by master Sakai sharpener \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e. Choose a handcrafted \u003cstrong\u003ePrisma Knife wa handle\u003c\/strong\u003e, an \u003cstrong\u003eEbony \u0026amp; Horn handle\u003c\/strong\u003e, or \u003cstrong\u003eBlade Only\u003c\/strong\u003e for your own handle project. The Blade Only option is supplied without a handle and requires handle fitting before use.\u003c\/p\u003e\n\u003cp\u003eAt the core is \u003cstrong\u003eAogami Super\u003c\/strong\u003e, one of the most respected Japanese carbon steels for edge retention, sharpenability, and aggressive cutting feedback. Heat treated to approximately \u003cstrong\u003e65 HRC\u003c\/strong\u003e, this gyuto is designed to take a very keen edge and hold it through serious prep. Compared with many stainless gyuto knives, Aogami Super feels more responsive on the stones and more lively on the board, making it a favorite for cooks who value precision and edge performance above low-maintenance convenience.\u003c\/p\u003e\n\u003cp\u003eThe blade features a traditional \u003cstrong\u003ekasumi finish\u003c\/strong\u003e, creating a soft misty contrast between the exposed carbon core and the cladding above it. At roughly \u003cstrong\u003e255mm\u003c\/strong\u003e, this gyuto gives excellent board coverage for slicing proteins, breaking down vegetables, and handling larger prep tasks with fewer strokes. With a tall heel around \u003cstrong\u003e57mm\u003c\/strong\u003e, it offers generous knuckle clearance and a confident feel for push cuts, chopping, and long slicing motions.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003ePrisma Knife\u003c\/strong\u003e option pairs the blade with a custom handle. Prisma handles are known for their careful material selection, clean fit and finish, and refined balance. On a blade of this caliber, the handle is not an afterthought—it is part of the final performance package, helping the knife feel stable, controlled, and visually striking in hand.\u003c\/p\u003e\n\u003cp\u003eThis is a carbon steel Japanese chef knife and should be treated with respect. Wipe it dry during use, avoid leaving acidic foods on the blade, and never use it on bones, frozen food, hard squash stems, or anything harder than you would comfortably chew. Optional sharpening by \u003cstrong\u003eJohn\u003c\/strong\u003e is available upon request for customers who want an additional Tokushu Knife Malta final edge refinement before delivery.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes this Yoshikazu Tanaka gyuto special?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This knife combines rare Aogami Super carbon steel, a traditional kasumi finish, high hardness around 65 HRC, master Sakai forging, expert sharpening, and a choice of Prisma Knife or Ebony \u0026amp; Horn handle, or Blade Only. It is built for serious edge performance while still carrying the soul and feel of traditional Sakai craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for experienced home cooks or professionals who understand Japanese carbon steel knives. It rewards good technique with outstanding sharpness and edge retention, but it should not be treated like a German-style workhorse knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for an Aogami Super kasumi gyuto?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wipe the blade clean and dry during use, especially after cutting acidic ingredients. Do not leave it wet or dirty on the board. Over time, the carbon steel edge and soft iron cladding will develop a natural patina. For longer storage, apply a light coat of food-safe blade oil and store the knife safely in a saya, blade guard, or secure knife rack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a 255mm gyuto best used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A 255mm gyuto is excellent for larger prep tasks where extra blade length improves efficiency. It works beautifully for slicing proteins, breaking down large vegetables, chopping herbs, and general chef knife work. The added length gives smoother draw cuts and better board coverage than a smaller 210mm gyuto.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshikazu Tanaka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener:\u003c\/strong\u003e Master Sakai sharpener Shotaro Nomura \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Final Sharpening:\u003c\/strong\u003e John available upon request\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Reactive iron cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasured Blade Length:\u003c\/strong\u003e Approximately 245mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 57mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid:\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight: \u003c\/strong\u003eSerious buyers contact us for specs. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Options:\u003c\/strong\u003e Prisma Knife; Ebony \u0026amp; Horn; Blade Only (no handle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Orientation:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a reactive carbon steel knife. Hand wash only, dry immediately, and avoid dishwashers, soaking, bones, frozen foods, and twisting through dense ingredients.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yoshikazu Tanaka","offers":[{"title":"Prisma Knife","offer_id":49248839663873,"sku":null,"price":795.0,"currency_code":"EUR","in_stock":true},{"title":"Ebony \u0026 Horn","offer_id":50428693184769,"sku":null,"price":694.0,"currency_code":"EUR","in_stock":false},{"title":"Blade Only","offer_id":50428693217537,"sku":null,"price":635.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/CC8F1A1A-D18D-4FE8-A187-030671A9EF81_1_201_a.jpg?v=1783520667"}],"url":"https:\/\/tokushuknife.eu\/en-lu\/collections\/yoshikazu-tanaka.oembed","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}