Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm

Overview

The Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm is a rare, high-performance Sakai gyuto forged by legendary blacksmith Yoshikazu Tanaka and sharpened and finished by master Sakai sharpener Shotaro Nomura. Choose a handcrafted Prisma Knife wa handle, an Ebony & Horn handle, or Blade Only for your own handle project. The Blade Only option is supplied without a handle and requires handle fitting before use.

At the core is Aogami Super, one of the most respected Japanese carbon steels for edge retention, sharpenability, and aggressive cutting feedback. Heat treated to approximately 65 HRC, 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.

The blade features a traditional kasumi finish, creating a soft misty contrast between the exposed carbon core and the cladding above it. At roughly 255mm, 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 57mm, it offers generous knuckle clearance and a confident feel for push cuts, chopping, and long slicing motions.

The Prisma Knife 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.

This 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 John is available upon request for customers who want an additional Tokushu Knife Malta final edge refinement before delivery.

Common Questions

Q: What makes this Yoshikazu Tanaka gyuto special?

A: 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 & Horn handle, or Blade Only. It is built for serious edge performance while still carrying the soul and feel of traditional Sakai craftsmanship.

Q: Is this knife suitable for home cooks?

A: 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.

Q: How should I care for an Aogami Super kasumi gyuto?

A: 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.

Q: What is a 255mm gyuto best used for?

A: 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.

Specifications

• Brand: Yoshikazu Tanaka
• Blacksmith: Yoshikazu Tanaka
• Sharpener: Master Sakai sharpener Shotaro Nomura 
• Optional Final Sharpening: John available upon request
• Knife Type: Gyuto
• Core Steel: Aogami Super carbon steel
• Cladding Type: Reactive iron cladding
• Finish: Kasumi
• Measured Blade Length: Approximately 245mm
• Blade Height at Heel: Approximately 57mm
• Overall Length: 
• Spine Thickness at Heel: 
• Spine Thickness at Mid: 
• Weight: Serious buyers contact us for specs. 
• Handle Options: Prisma Knife; Ebony & Horn; Blade Only (no handle)
• Hardness: Approximately 65 HRC
• Edge Orientation: Double bevel
• Origin: Sakai, Japan

Care Note: This is a reactive carbon steel knife. Hand wash only, dry immediately, and avoid dishwashers, soaking, bones, frozen foods, and twisting through dense ingredients.