Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife
Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle - Japanny - Best Japanese Knife

Shigeki Tanaka - Vendor Label

Shigeki Tanaka Blue Steel No.2 Damascus Petty-Utility 120mm Ebony Wood Handle

Sale price$299.00 USD
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No reviews - 0 out of 5 stars
SKU: TS-B2-D-PE120E
In stock
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$299.00 USD

Shigeki Tanaka

The young Shigeki Tanaka is a skilled craftsma from Miki, Hyogo. His passion for creating knives is as hot as the forge used to make them and to see him hammer steel in to knives is spectacular. Tanaka started training and making knives in Takefu, Fukui. Since, he has created many blades under his brand "Shigeki-saku. With his radial design and beautiful craftsmanship, his knives are loved by people all over the world.



Specifications:
Knife Type: Petty-Utility
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 61-62
Blade Type: Double beveled blade
Blade Length: 120mm (4.7")
Blade Height: 29mm (1.1")
Blade Thickness: 2.2mm (0.1")
Ferrule Material: Resin
Handle Material: Ebony Wood
Handle Length: 120mm (4.7")
Weight: 75g (2.6 ounces)

Use and 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.
- Do not use a dishwasher to clean your knife.
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