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Yoshikazu Tanaka  |  SKU: YSKZ_W1DA_GY210

Yoshikazu Tanaka White 1 Damascus Gyuto 210mm

$649.95
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Kawamura White 1 Damascus "Wide Bevel" by Yoshikazu Tanaka
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 178 g        6.28 oz
Edge Length 206 mm   .8.11 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 2.5 mm     0.1 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel White 1 / Shirogami #1 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 62 - 65
Surface Finish Mirror Polish
Handle Octagonal Ebony
Region Sakai
Best for
  • Pro chefs
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    This White 1 Damascus line is a classic design that Kawamura have employed for many years, forged by Yoshikazu Tanaka, one of the most renowned blacksmiths in Sakai that excels in both single and double bevel forging. These blades are built with exceptional quality that you would expect from Sakai, on top of that, the master behind these amazing creations may soon retire, giving some collecting value to these knives.

    The beautiful Damascus cladding gives the knife a striking appearance at first glance, it flows organically from the spine to the edge, and the even cladding lines that end up very close to the edge just shows the level of control Tanaka san has over the steel in the forge welding process. The sharpener is not disclosed by Kawamura, but it is executed at an equally high level, the blade has a thin, flat bevel that gradually torn into a convex that converge at a relatively low thickness behind the edge, give the knife a great performance when paired with the aggressive edge produced by the White 1 steel.

    There is a clear line that divides the surface of the knife into two parts, forming a Hira with a darker grey finish and the bevel with brighter finish that has more contrast. This appears to be a Wide Bevel design that is not often used by Sakai makers, but once you have your hands on the blade, you will realize that this line is achieved by different finishing techniques. The blade doesn’t have a clear geometrical corner at the Shinogi line, instead, a different sandblasting treatment is applied with a mask. It wouldn’t affect the performance but it is an interesting design element that does make the knife more interesting to look at.

    The Gyuto of this line uses a Sakai profile, which has a spine that drops down gradually and a cutting edge that rises up in a pronounced curve at the tip. This is a profile that has less focus on the slicing but is pretty good at rocking cut, paired with the generous heel height, it can chop and mince smoothly through all kinds of material. 

    This line is perfectly capable as a working tool, but due to the upcoming retirement of master Yoshikazu Tanaka, it may be chased by collectors who want a piece of work from the blacksmith. It is the type of the knife that characterises Sakai’s knifemaking: elegant and refined like a piece of art while highly functional and great in performance. For anyone who steps up into the more bespoke knife game, this should be one of the items on your wishlist. 

    Pros Cons
  • Thin behind the edge
  • Great artistic
  • Excellent fit and finish
    		•
  • Prone to rust
  • Mirror polish can be hard to maintain
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Kawamura Hamono

    Kawamura Hamono is the very traditional type of the company you would find in Sakai, with a focus on tradition, strong connection with blacksmiths and high standards in quality control. Its name may not be very familiar to everyone, but under this company, there are three brands with quite some fame: Sakai Kikumori, Choyo and Kikuzuki. 

    Established in 1926, Kawamura have been using Sakai Kikumori on their knives for most of the time. These blades are what you would expect from Sakai: traditional designs that get refined to the highest level. Often forged by highly renowned smiths like Yoshikazu Tanaka. These products include Migaki/Kasumi finished and Damascus single bevel blades as well as the double bevel knives that feature Sakai’s signature convex grind with smooth transition instead of a Shinogi line. The newer brand Kikuzuki would have more varieties, it currently has three lineup including the White 2 Kurouchi “Kuro”, White 2 Kasumi finished “Kasumi” and damascus cladded “Uzu”. Choyo clearly positioned itself higher as the representative brand of the company, has uniform design for their blades with clear Shinogi line, Kasumi finished bevel and mirror polished Hira. It appears that Kawamura is adapting to the upcoming trend and trying to establish itself as a company with a more well-curated lineup and clearly distinct brands, with their deep connection and extensive history operating in Sakai, they are executing this plan steadily and firmly.

    • Profile: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: White 1 / Shirogami #1

      White Steel #1, also known as Shirogami #1, stands out in the realm of high-end Japanese cutlery materials for its exceptional purity and performance. It is an advanced version of White Steel No.2, achieved through further refinement and an increased carbon content. This additional carbon allows White No.1 to attain a slightly higher hardness (HRc) than its predecessor, enhancing its ability to be sharpened to an extremely fine edge. However, this increase in carbon also introduces a bit more brittleness to the steel. Despite this, White No.1 is highly favored by professional chefs, especially those specializing in traditional Japanese cuisine, due to its superb edge retention and ease of resharpening. Unlike its Blue Steel counterparts, White No.1 lacks chromium and tungsten, focusing instead on achieving the highest possible sharpness. This characteristic, while offering unparalleled sharpness, means it is more reactive and requires careful maintenance, including prompt wiping and drying after use, to prevent corrosion.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 62- 65

      << Slide for more >>

    • Construction: Sanami - Soft Iron Damascus Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. However, the damascus cladding found on Japanese kitchen knives with carbon steel core are ususally made of soft iron, which means they too need to be maintained to stay pretty.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

      << Slide for more

    Yoshikazu Tanaka

    Yoshikazu Tanaka White 1 Damascus Gyuto 210mm

    $649.95

    Yoshikazu Tanaka is a highly regarded master blacksmith in Sakai. With more than 50 years of experience under his belt, he is among the most elite group of iconic masters like Kenji Togashi, Yoshikazu Ikeda and Itsuo Doi.

    With Konosuke Fujiyama FM as his most famous works, Tanaka-san is well known for his excellent heat treatment and his forging skills. Knives made by him are featured with a wavier cladding line between the hagane and jigane, and often has more core steel exposed.

     

    Measurements 

    210 mm 240 mm
    Weight 171 g 196 g
    Total Length 347 mm 385 mm
    Tip to Heel Length 203 mm 233 mm
    Blade Height at Heel 52 mm 54.5 mm
    Width of Spine Above Heel 3.0 mm 3.0 mm
    Width of Spine at Middle of Blade  1.7 mm 1.8 mm
    Width of Spine at about 2cm from tip 1.0 mm 0.9 mm

     

    Steel type: White 1 Core with Iron Clad

    Grind: Convex Grind

    Hardness (HRC): 62-64

    Handle Design: K&S Teak wood handle. Optional handles available. 


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