Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
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Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm - Japanny - Best Japanese Knife

Shigeki Tanaka Blue Steel No.2 TEKKA Kurouchi Santoku Japanese Chef Knife 165mm

TS-B2-B-SA165W
$219.00 USD

Shigeki Tanaka

Young skilled craftsman from Miki, Hyogo. To see how he hammers the material into the shape of knives easily is an expansive spectacular. His passion for knife-making is as hot as heated iron. Shigeki Tanaka has gained his knife-making skill through training in Takefu, Fukui. He has been creating many works with his own brand “Shigeki-saku” mainly. With his craftsmanship and radical design, his knives are beloved by people all over the world.

Specifications:
Knife Type: Santoku
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 46mm (1.8")
Blade Thickness: 2mm
Handle Material: Walnut Handle
Ferrule Material: Plastic
Handle Length: 130mm (5.1")
Weight: 113g (4 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.

 
-- Master Shigeki Tanaka making a Japanese knife --

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