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Description
Shigeki Tanaka VG10 Damascus 170mm SantokuThis Santoku is handcrafted by Shigeki Tanaka with VG10 steel core, clad with stainless steel and heat treated to 60 61 HRC. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Featuring a beautiful Damascus finish, the blade is paired with a wa handle made with wenge wood with black buffalo horn kuchiwa. Spec: Origin (Made in): Miki, Hyogo Prefecture, Japan Brand: Tanaka Kazuyuki Hamono Craftsman: Shigeki
This Santoku is handcrafted by Shigeki Tanaka with VG10 steel core, clad with stainless steel and heat-treated to 60-61 HRC. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Featuring a beautiful Damascus finish, the blade is paired with a wa-handle made with wenge wood with black buffalo horn kuchiwa.
Spec:
- Origin (Made in): Miki, Hyogo Prefecture, Japan
- Brand: Tanaka Kazuyuki Hamono
- Craftsman: Shigeki Tanaka
- Knife Type: Santoku
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Damascus
- Blade Length: 170mm (6.7")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.5mm
- Middle: 2.0mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Length: 128mm
- Overall Length: 308mm
- Weight: 132g (4.66oz)
- Hand chiseled mark: In Japanese Kanji "Craftsman Hideyuki's Work" (名匠 秀之作)
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 the 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 learned 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 polyethylene 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.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy