Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 210mm Taihei Ébène BFCM30 a subject that has received

a subject that has received little attention in most national cuisines

Anryu-san has received numerous awards during his more than 50-year tenure as head of the Anryu Blacksmith Shop in Takefu Knife Village

His expertise extended to Honyaki quenching

he was awarded the Dentō-Kugeishi by Japan's Ministry of Economy and Trade

Japanese specialty knives are made with a specific purpose and will excel at what they are designed for

Hitohira Tanaka Kyuzo Aogami #1 Migaki Gyuto 210mm Taihei Ébène BFCM30 a subject that has receivedConsidered one of the best blacksmiths in the region, Yoshikazu Tanaka has been a blacksmith for over half a century. He now works with his son and an apprentice. He is a traditionalist, but he is always looking to improve his process and skills. He uses the traditional method of quenching with pine charcoal and then uses straw ash. It is a very old way of making knives. He does not use a thermometer for quenching; he manually calculates the