Tanaka Yoshikazu from JNS

Discussion in 'The Kitchen Knife' started by Barry's Knives, Sep 30, 2019.

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  1. Oct 1, 2019 #31

    jimmy_d

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    Thanks!
     
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  2. Oct 1, 2019 #32
    Maxim used to mark a "house" Yoshikane as Zensho and his Kato were marked Workhorse. Not sure of it's meaning but would not be surprised if he's marking his line of Tanaka.
     
  3. Oct 1, 2019 #33

    Jimbo1217

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    Here’s what I know: the Chinese translation for 純鋼 in this case the kanji means “pure steel”, which I am assuming is suggesting Shirogami 1, since I have heard it is a very “clean” or “pure” steel.
     
  4. Oct 1, 2019 #34

    Ivang

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    Tanaka's w1 is amazing! Its the only w1 that can hang around with TF's rendition in my experience.
     
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  5. Oct 1, 2019 #35

    Corradobrit1

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    The single horizontal line above those kanji is No1. So yes, shirogami #1
     
  6. Oct 1, 2019 #36

    Jimbo1217

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    Actually the 義一 is Yoshikazu Tanaka’s kanji. I believe his name (kanji) is 田中義一
     
  7. Oct 1, 2019 #37

    Corradobrit1

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    You're probably right. I'm just a gaijin:)
     
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  8. Oct 1, 2019 #38

    Jimbo1217

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    All good!:) we’re all learning something here!
     
  9. Oct 2, 2019 #39

    Omega

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    I would honestly be very surprised if this was actually monosteel- Tanaka rarely ever does unclad knives. I've heard rumors of a few odd zenko (or even mizu Honyaki) knives from him, but I've never, ever heard of one for sale. And I've been refused by every single wholesaler or retailer I've requested one from.

    As was pointed out earlier, the ad page on JNS also says White 1 clad in Iron.
    And I think the Kanji is... Tanaka's kanji, followed by 'Jun Hagane', which means 'Pure Steel', which is used for White 1 a fair bit. (which.. was also pointed out by someone before me)

    As far as forging, yeah- its no surprise to anyone here I'm a HUGE Tanaka fan. His White 1 usually clock in around 65 HRC, and when sharpened well cuts scary-nice.
     
    Last edited: Oct 2, 2019
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  10. Oct 2, 2019 #40

    Jimbo1217

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    Damn... now I can’t wait to try it!
     
  11. Oct 2, 2019 #41
    I wish it was not such a laser though. The profile looks great.
     
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  12. Oct 2, 2019 #42

    turbochef422

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    I bought this one a few months ago. White 2. Very similar to the konosuke FT. Even the clad line which you can’t see in the picture. Cuts like a dream. Definitely a laser. I think it was $235 B05429D2-C33B-4A89-8804-D821FAF6953F.png
     
  13. Oct 2, 2019 #43

    Barry's Knives

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    My god that's good value!
     
  14. Oct 3, 2019 #44

    Jimbo1217

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    Quick update: I just received the knife. I can confirm it is indeed a San-mai knife, which means it is laminated.

    I have yet to use it, but the profile is really sweet. Very thin behind the edge.
     
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  15. Oct 3, 2019 #45

    CiderBear

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    @Jimbo1217 that's awesome to hear! Pics pls <3
     
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  16. Oct 3, 2019 #46

    Jimbo1217

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    My apologies sir, I don’t have my computer with me rn, therefore it is unlikely I can upload any photos.

    However, I can say the model I have is almost identical to the one on the website! The lamination line is a little faint, but shows up on different lighting and tilt when examining it.
     
  17. Oct 4, 2019 #47

    Jimbo1217

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    Quick update: I did a short prep session with the knife. Great cutter, especially suitable for push cutting. I cut some vegetables and also a good amount of button mushrooms and diced a potato to make cream of mushroom soup for dinner.

    I was able to do the job swiftly. The knife felt very comfortable in the hand, weighing in at only 179g.

    Hopefully this provides a little more insight, albeit short.
     
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  18. Oct 4, 2019 #48

    Barmoley

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    Thanks for the report. How was food release?
     
  19. Oct 4, 2019 #49

    Sharpchef

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    Lamination line could be made by Takefu San :)...

    Greets Sebastian.
     
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  20. Oct 4, 2019 #50

    Alder26

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    Do you have any in person pics of your knife?
     
  21. Oct 4, 2019 #51

    Jimbo1217

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    Food release is quite good! The button mushrooms did not stick much at all to the blade face. And keep in mind this is an ingredient shorter than the overall blade height, which I think speaks a lot about the food release?

    This is the case with the current polish too, of course. I am not very knowledgeable on how the grinding is done to create optimal cutting and food release, but it certainly feels good to me, and I’ve used knives from mainly Toyamas, to Ikedas, and Mazakis.
     
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  22. Oct 4, 2019 #52

    HRC_64

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    Now need some peeled/soaked potatoes test :D


    IMHO x55 laser with good food release would be a triumph ...
     
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  23. Oct 7, 2019 #53

    Alwayzbakin

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    Thanks for pointing these out they are really tempting, especially a 50mm tall ktip! I’m sure I recall you praising Tanka’s white 1 in the past. How would you compare the White2 in these Miuras to the White1 in in his other blades? These have a unique shape at a great price tag but there’s also a lot of his White 1 options popping up everywhere that are tempting
     
  24. Oct 16, 2019 #54

    jimmy_d

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    Did they say when by any chance?
     
  25. Oct 16, 2019 #55

    CiderBear

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    No
     
  26. Oct 29, 2019 #56

    jimmy_d

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  27. Oct 29, 2019 #57

    Hz_zzzzzz

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    Oh no... I don’t have anything in blue 1 yet
     
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  28. Oct 29, 2019 #58

    Hz_zzzzzz

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    I like Kono Fuji white 1 a lot. This seems a better value with better profile...
     
  29. Oct 30, 2019 #59

    Barry's Knives

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    Whilst these knives aren't cheap I think the Damascus is pretty good value if its as good as it is likely to be. Would be really good to hear more about the grind and sharpener etc.
     
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  30. Nov 7, 2019 #60

    CiderBear

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    @jimmy_d 240mm Tsubaya Tanaka with yew handle just came back in stock on hitohira website this morning
     
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