Shigeki Tanaka VG10 damascus santoku 165mm
Shigeki Tanaka VG10 damascus santoku 165mm
Regular price
¥19,000 JPY
Regular price
Sale price
¥19,000 JPY
Unit price
/
per
Tanaka-san is a fourth-generation blacksmith. He trained in Takefu for three years and eventually joined his family's knife-making business in 1999. The Tanaka family is a well-known knife-making family in Miki City. They have been in the business for more than 100 years.
He mainly uses the stainless steel VG10 in his knives so you expect mastery and excellent heat treatment with this steel. Among the traditionally hand-crafted blades that we carry, Tanaka-san's knives offer the best value--no bells and whistles; just an excellent cutter!
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Brand/ maker: Shigeki Tanaka
Location: Miki, Japan
Knife type: gyuto
Finish: damascus
Construction type: sanmai
Steel type: stainless steel
Steel: Takefu VG10
Total length: 288mm
Blade length: 166mm
Blade height at heel: 46.2mm
Spine thickness at heel: 2.5mm
Spine thickness at mid :1.9mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 138g
Edge/bevel: 50:50
Handle: western | pakkawood
Hand orientation: ambidextrous
He mainly uses the stainless steel VG10 in his knives so you expect mastery and excellent heat treatment with this steel. Among the traditionally hand-crafted blades that we carry, Tanaka-san's knives offer the best value--no bells and whistles; just an excellent cutter!
· · · · · · · · · · · · ·
Brand/ maker: Shigeki Tanaka
Location: Miki, Japan
Knife type: gyuto
Finish: damascus
Construction type: sanmai
Steel type: stainless steel
Steel: Takefu VG10
Total length: 288mm
Blade length: 166mm
Blade height at heel: 46.2mm
Spine thickness at heel: 2.5mm
Spine thickness at mid :1.9mm
Spine thickness 1cm from the tip: 1.3mm
Weight: 138g
Edge/bevel: 50:50
Handle: western | pakkawood
Hand orientation: ambidextrous
Shipping & Returns
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
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 Care Guide
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