Yoshikazu Tanaka House Brand Sharpener?

[DiceOfLife]

Who is the sharpener for the yoshikazu house brand? Or at least what I assume to be his house brand as it's what many of his knives that aren't under the major labels like hado are sold as

For reference
https://knivesandstones.us/products/yoshikazu-tanaka-white-1-damascus-gyuto-210-240mm

Bernal and a number of other shops just have many of these similar looking knives just listed under Yoshikazu Tanaka, but I cannot find any info on the sharpener.

 

[Cliff]

I doubt it's a single person. Likely farmed out to a specialist, who, in this case, doesn't seem to be named.

 

[thebradleycrew]

I agree with @Cliff - it's likely to be multiple different specialists depending on availability/capacity at the time the batches of knives are forged are ready for sharpening. I think the good news is that none of them are likely to be anything but excellent sharpeners, but in many of these cases, it would be hard - if not impossible - to determine who the sharpener is unless it's specifically called out.

 

[chiffonodd]

Looks like Morihiro/progeny?

 

[bsfsu]

Some of my suppliers will not name sharpeners of some lines. Either the artisan wants anonymity or as @Cliff and @thebradleycrew have said, it could be outsourced to various sharpeners etc..

 

[DiceOfLife]

Some of my suppliers will not name sharpeners of some lines. Either the artisan wants anonymity or as @Cliff and @thebradleycrew have said, it could be outsourced to various sharpeners etc..

Thanks! Yeah I'm coming to understand that this seems to be the industry standard unless a maker has the intention to craft the product as a collaboration between a specific smith and sharpener.

 

[bsfsu]

Thanks! Yeah I'm coming to understand that this seems to be the industry standard unless a maker has the intention to craft the product as a collaboration between a specific smith and sharpener.

Your spot on there, I also think some of the older sharpeners don't really want to be "known", that might change with the younger artisans.

 

[DiceOfLife]

Your spot on there, I also think some of the older sharpeners don't really want to be "known", that might change with the younger artisans.

True, at least many of the all star sharpeners ive heard of like myojin and maruyama are pretty young. I've just gotten into the world of high end knives so I just assumed sharpeners being well known was always a thing.

Anyways, thanks for the info. I decided to buy it so hopefully the grind is decent. It sounds like I shouldn't be too concerned.

 

[bsfsu]

True, at least many of the all star sharpeners ive heard of like myojin and maruyama are pretty young. I've just gotten into the world of high end knives so I just assumed sharpeners being well known was always a thing.

Anyways, thanks for the info. I decided to buy it so hopefully the grind is decent. It sounds like I shouldn't be too concerned.

Jump down the rabbit hole!

 

[JoBone]

That looks like one from Hatsukokoro and they do not disclose the sharpener. I believe the sharpener may change, but at one time it was a well respected sharpener who had officially retired.

 

[Cliff]

Tanaka is among the best smiths out there. I'd be confident. He sends his work to good craftsmen to finish.

 

[Qioda]

Did you end up buying this knife? It also caught my attention

Edit: Just saw that you bought it. Are you happy with the knife? I wonder if the damascus pattern causes sone friction when cutting

 

[DiceOfLife]

Did you end up buying this knife? It also caught my attention

Edit: Just saw that you bought it. Are you happy with the knife? I wonder if the damascus pattern causes sone friction when cutting

I literally just got it a couple days ago, but I've been away so I haven't gotten a chance to really use it besides some test curs. Haven't gotten a chance to sharpen either. But the test cuts I was able to do felt pretty decent. Only very minor wedging when cross cutting a very large carot, but it didn't really feel like much additional force was needed. As for some meat that I cut, went through like a breeze. Also just normal cuts through the cart were fine. I'll write a more in depth review once I've sharpened and have a good feel for the knife, but my initial reaction is positive.

I will say, it has some heft to it like a workhorse. The spine has more thickness than I had anticipated but the additional weight feels really nice. I've come to like heavier knives.

 

[Qioda]

I literally just got it a couple days ago, but I've been away so I haven't gotten a chance to really use it besides some test curs. Haven't gotten a chance to sharpen either. But the test cuts I was able to do felt pretty decent. Only very minor wedging when cross cutting a very large carot, but it didn't really feel like much additional force was needed. As for some meat that I cut, went through like a breeze. Also just normal cuts through the cart were fine. I'll write a more in depth review once I've sharpened and have a good feel for the knife, but my initial reaction is positive.

I will say, it has some heft to it like a workhorse. The spine has more thickness than I had anticipated but the additional weight feels really nice. I've come to like heavier knives.

That sounds really great thank for this write-up, gives me a good feeling with this knife. The shop Meesterslijpers states that the knife has a spine thickness of 3.2mm - sounds pretty comfortable. Sadly the knife is only available with Walnut Handle in Europe.

Do you mind sharing a picture or two of the knife? I am really curious to see how it looks in real life

 

[DiceOfLife]

That sounds really great thank for this write-up, gives me a good feeling with this knife. The shop Meesterslijpers states that the knife has a spine thickness of 3.2mm - sounds pretty comfortable. Sadly the knife is only available with Walnut Handle in Europe.

Do you mind sharing a picture or two of the knife? I am really curious to see how it looks in real life

 

[DiceOfLife]

That's what it looks like BNIB I can post newer photos when I get home of the patina but it's not very built up yet. It hasn't taken a greT patina yet but I haven't used it for much acidic stuff or hot proteins

 

[Qioda]

This looks really beautiful thank you a lot for taking those pictures

 

[Patriot Blacksmithing]

As far as sharpening you will put the edge you need to suit the work that you will be doing. As far as the grind, that is a little more involved, The cool thing will sharpening yourself is you have ability to try different edges from different stones to see what you like .

 

[Qioda]

That's what it looks like BNIB I can post newer photos when I get home of the patina but it's not very built up yet. It hasn't taken a greT patina yet but I haven't used it for much acidic stuff or hot proteins

How do you like the knife by now? Every once in a while I stumple upon it and think: damn thats a beautiful gyuto. Does it perform well while cutting or is it a bit thick BTE?

 

[aporigine]

How do you like the knife by now? Every once in a while I stumple upon it and think: damn thats a beautiful gyuto. Does it perform well while cutting or is it a bit thick BTE?

Strictly going by the choil shot, I don’t think thickness behind the edge will be a thing here.

 

[DiceOfLife]

How do you like the knife by now? Every once in a while I stumple upon it and think: damn thats a beautiful gyuto. Does it perform well while cutting or is it a bit thick BTE?

It is a thick knife with a nice weight but I wouldn't say it's thick behind the edge so much. At least, I haven't experienced much wedging or difficulty cutting.


So tbh I'm kinda on the fence, at part of that is my fault. I didn't like the way it initially patina, and was impatient so I tried to force the patina. That didn't look good either so I decided to start from scratch. Long story short, I ended up trying to put a kasumi finish on it after removing a lot of the etching. I haven't gotten a finish on it that doesn't attract a lot of food sticking, and that I don't like. I don't remember how it was initially, so it's possible it didn't have any food sticking.

The steel is amazing, and it get a fantastic edge. I mostly use for dense proteins now and it works great, but I think if I were to try to get a tanaks w1 again I'd probably aim more for like a junpaku or one of his w1 kama Asa myojin knives. Still it's not all bad and I really like the weight and feel in hand, and because you can get such a nice edge on it it cuts really well too.

 

[Qioda]

It is a thick knife with a nice weight but I wouldn't say it's thick behind the edge so much. At least, I haven't experienced much wedging or difficulty cutting.


So tbh I'm kinda on the fence, at part of that is my fault. I didn't like the way it initially patina, and was impatient so I tried to force the patina. That didn't look good either so I decided to start from scratch. Long story short, I ended up trying to put a kasumi finish on it after removing a lot of the etching. I haven't gotten a finish on it that doesn't attract a lot of food sticking, and that I don't like. I don't remember how it was initially, so it's possible it didn't have any food sticking.

The steel is amazing, and it get a fantastic edge. I mostly use for dense proteins now and it works great, but I think if I were to try to get a tanaks w1 again I'd probably aim more for like a junpaku or one of his w1 kama Asa myojin knives. Still it's not all bad and I really like the weight and feel in hand, and because you can get such a nice edge on it it cuts really well too.

Thank your for that little review The Hado Junpakos look extremely good, just hard to get your hands on one of these

 

[DiceOfLife]

Thank your for that little review The Hado Junpakos look extremely good, just hard to get your hands on one of these

They are. They've recently restocked at a number of places. I think modern cooking has some and https://staysharpmtl.com/en/search?q=hado*+junpaku*&type=article,page,product has some too but no 240mm ones. Those go too quick. But if you're good with a 210mm, I have a similar hado in ginsan at 210 and they are crazy little nimble knives.