Handforged in Miki, Japan by Shigeki Tanaka, this kiritsuke gyuto features Aogami#2 carbon steel core with stainless cladding and rustic tsuchime kurouchi finish. The 237mm cutting edge with a flat profile offers versatility for slicing and push cutting. A robust grind with sufficient thinness delivers reliable performance without feeling delicate, making it an approachable workhorse for daily use. Stainless cladding simplifies maintenance. Suitable for beginners, home cooks, and professional chefs.
Hand-forged in Miki, Japan by Shigeki Tanaka
237mm (9.33") cutting edge length with 53.7mm heel height
Aogami#2 carbon steel core (~63 HRC)
Stainless clad construction
Rustic tsuchime kurouchi finish with hammered texture and dark patina
Carbon steel core with stainless clad for easier maintenance
Traditional octagonal mono ebony handle
Suitable for either left- or right-handed users
Details
Blacksmith: Shigeki Tanaka
Producing Area: Miki, Japan
Knife type: kiritsuke gyuto
Finish: tsuchime kurouchi
Core steel: Aogami#2
HRC: ~63
Steel type: carbon
Cladding: stainless clad
Blade and Handle Specs
Overall length: 385mm
Blade length - heel to tip: 237mm
Blade height at heel: 53.7mm
Spine thickness:
at the handle: 3.4mm
at the heel: 2.7mm
midway: 1.9mm
1cm from the tip: 0.9mm
Weight: 240g
Edge/bevel: 50:50
Handle: octagonal mono ebony
Hand orientation: ambidextrous
Saya/ sheath: none
Notes:
For the care and maintenance of Shigeki Tanaka knives, please refer to our care guide below.
Slight measurement variations are common in Japanese kitchen knives.
Small surface finish variations in Japanese chef knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
