Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto
Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto

Tanaka Kazuyuki Hamono

Shigeki Tanaka R2/SG2 Kurosome Damascus Gyuto

$349.00

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") / 240mm (9.4")
  • Blade Height (at heel): 47mm / 55mm
  • Spine Thickness
    • Above heel: 2.2mm / 2.5mm
    • Middle: 2.0mm / 2.3mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge / Teak / Ebony
    • Kuchiwa: Black / Marble Buffalo Horn
    • Optional Ginmaki: Nickel Copper (x3)
    • Length: 136mm / 138mm
  • Overall Length: 327mm / 389mm
  • Weight:
    • Wenge: 134g (4.73oz) / 212g (7.48oz)
    • Teak: 121g (4.27oz)
    • Ebony: 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. 

Customer Reviews

Based on 2 reviews
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M
Mike Kovach (Pensacola, US)
Wonderful Knife

I purchased the 180mm/Teak version of this knife and it is much more beautiful in person than the picture shows. It had a razor sharp edge right out of the box and the Damascus pattern in the cladding is just gorgeous. The finish on the knife releases food remarkably well so nothing I am cutting seems to stick to it. Another great purchase from Burfection that I will enjoy for many years. As usual, they shipped it out the next day and I received it in 4 days.

r
rannon gray (Chandler, US)
almost a 5 star

so this is my first r2 sg2 steel knife and i chose this because the HRC fell within what i was looking for at 63 which is higher on the scale of things. i have had to do some edge work as i did get a few nicks in it most likely from bad form as i am carful not to use it on anything with a bone or too hard. also a first is the 240mm blade. typically i use a 210mm however the honest truth is that as a professional chef i needed something just a bit bigger and i have to say it was a smooth transition with the blade being so thin. a lot of 240mm blades are thick and noticeably heavy. being that i work about 50 hours a week with my knife i wanted something bigger but not too much heavier and tanaka san did a great job with that.

i own mostly full tang knives ryusen was my first blade. western handle, beautiful hattori damascus pattern and had vg 10 steel. i was very set on full tang knives for some reason and in one way or another most of my knives are full tang but after using the wa handle for about 2 months now i have to say its very comfortable and the combination of ebony wood and buffalo horn is so handsome shadowing the black damascus pattern. its a true work of art. HOWEVER if there was one thing i could say that sometimes bugs me its that the nickel spacers protrude enough to be noticeable tho they honesty dont cause any wear on my hand i know its there so its just not as uniform as my ryusen with its tapered bolster and smooth lines. other than that one thing its a true work of art.

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