{"product_id":"yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","title":"Yoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eYoshikazu Tanaka Aogami Super Kasumi Gyuto 255mm with Prisma Knife Handle\u003c\/strong\u003e is a rare, high-performance Sakai gyuto built around three levels of mastery: forged by legendary blacksmith \u003cstrong\u003eYoshikazu Tanaka\u003c\/strong\u003e, sharpened and finished by a master Sakai sharpener, and completed with a handcrafted \u003cstrong\u003ePrisma Knife wa handle\u003c\/strong\u003e. This is not a standard production gyuto. It is a special project knife made for cooks and collectors who want exceptional steel, classic Sakai geometry, and a handle that feels as special as the blade itself.\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 custom \u003cstrong\u003ePrisma Knife handle\u003c\/strong\u003e elevates the entire build. 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\u003eChef John Muscat\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 custom Prisma Knife handle. 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 Chef John Muscat 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 Material:\u003c\/strong\u003e Custom Prisma Knife 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":"Takahashi","offers":[{"title":"Default Title","offer_id":49248839663873,"sku":null,"price":795.0,"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\/products\/yoshikazu-tanaka-aogami-super-gyuto-255mm-prisma-handle","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}