Shigeki Tanaka R2/SG2 Kurosome Damascus 170mm Nakiri

This Nakiri knife 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. The blade is paired with a wa-handle made of wenge wood and black buffalo horn. 

Spec:

• Origin (Made in): Miki, Hyogo Prefecture, Japan
• Brand: Tanaka Kazuyuki Hamono
• Craftsman: Shigeki Tanaka
• Knife Type: Nakiri
• 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-grinded, hand-sharpened
• Blade Finishes:
• Damascus
• Kurosome (Black Etched)
  
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 49mm
• Spine Thickness
• Above heel: 2.3mm
• Middle: 2.2mm
• Handle
• Premium Custom Handle
• Shape: Western-shaped
• Material: Desert Ironwood
• Bolster: Stainless Steel
• Length: 125mm
• Overall Length: 300mm
• Weight: 218g (7.69oz)

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.