Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 17 Layer Damascus Japanese Chef's Gyuto Knife 180mm with Magnolia Handle (ferrule: Water Buffalo) - Japanny - Best Japanese Knife

Shigeki Tanaka

Cuchillo de chef japonés Shigeki Tanaka Gyuto de acero azul n.° 2 de 17 capas de Damasco, 180 mm, mango de magnolia (virola: búfalo de agua)

$189.00 USD
Agotado
5.0(2 Reviews)
5.0(2 Reviews)
SKU: TS-B2-7D-GU180MN
Option

Name Engraving

Services of name-engraving on the blade are available at an additional cost. Placement and font will be adjusted by the craftsman.

please check more details at Name Engraving page .

Max 10 characters. A–Z, Japanese, space, - and . only.
Subtotal$189.00 USD

Shigeki Tanaka

El joven Shigeki Tanaka es un hábil artesano de Miki, Hyogo. Su pasión por crear cuchillos es tan intensa como la forja que se utiliza para hacerlos, y verlo martillar acero en sus cuchillos es espectacular. Tanaka comenzó a formarse y fabricar cuchillos en Takefu, Fukui. Desde entonces, ha creado numerosas hojas bajo su marca "Shigeki-saku". Con su diseño radial y su hermosa artesanía, sus cuchillos son apreciados por personas de todo el mundo.



Presupuesto:
Tipo de cuchillo: Gyuto
Tipo de acero: Acero azul n.° 2 (acero al carbono, propenso a la oxidación)
CRC: 61-62
Tipo de hoja: Hoja de doble filo
Longitud de la hoja: 180 mm (7,1")
Altura de la hoja: 40 mm (1,6")
Grosor de la hoja: 2,5 mm
Material del mango: Mango de magnolia
Material de la férula: cuerno de búfalo de agua
Longitud del mango: 125 mm (4,9")
Peso: 140 g (4,9 onzas)

Uso y cuidado
No intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.
- Lavar a mano con agua tibia y secar con toalla.
- Utilice una piedra de afilar para mantener el filo de la hoja.

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