Tanaka Kazuyuki Hamono
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
$349.00
Pickup currently unavailable
This Gyuto is handcrafted by Shigeki Tanaka with R2/SG2 steel core, clad with stainless steel with a mesmerizing Kurosome Damascus finish. The beautiful edge geometry and distal tapering ensures an incredibly smooth cutting performance.
Spec:
- Origin (Made in): Miki, Hyogo Prefecture, Japan
- Brand: Tanaka Kazuyuki Hamono
- Craftsman: Shigeki Tanaka
- Knife Type: Gyuto
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Damascus
- Kurosome (Black Etched)
- Blade Length: 180mm (7.1") / 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 47mm / 47mm / 55mm
- Spine Thickness
- Above heel: 2.2mm / 2.4mm / 2.5mm
- Middle: 2.0mm / 2.2mm / 2.3mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Teak
- / Ebony
- Kuchiwa: Black / Marble Buffalo Horn
- Optional Ginmaki: Nickel Copper (x3)
- Length: 136mm / 145mm / 145mm
- Overall Length: 327mm / 364mm / 389mm
- Weight:
- Wenge: 134g (4.73oz) / 212g (7.48oz)
- Teak: 121g (4.27oz)
- Ebony: 204g (7.2oz) / 238g (8.4oz)
- Mark (Front): In Japanese Kanji "Craftsman Shigeki's Work" (名匠 誠貴作)
- Mark (Back): In Japanese Kanji "Minamoto" (源)
- Comes in a Paulownia wood box
About Tanaka Kazuyuki Hamono 田中一之刃物
Tanaka's blade making started in the late Meiji era in 1904, by making sickles during the Russo-Japanese War. In 1946, Tanaka workshop started focusing more on kitchen knives, and in year 2000 with the 3rd generation Kazuyuki Takana (田中 一之) on the throne, the family business changed its name to "Tanaka Kazuyuki Hamono" and has been using this name since. Kazuyuki's son - 4th generation blacksmith Shigeki Tanaka (田中 誠貴) - started making blades with his father in 1994. The father and son team, having learnt traditional blade making in Fukui, started making knives with "Shigeki saku" and “Hideyuki saku” mark.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.