Gyuto knife, Aogami 2 core, iron clad, Damascus finish - Shigeki Tanaka
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Shigeki Tanaka trained in Takefu which is an area we are very familiar with knife-wise. After training for 3 years he moved to his family forge in Miki city. From here he has gained an excellent reputation for making exceptional value knives using traditional techniques.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steels differs from Blue 1 in its carbon content, Blue 2 having slightly less carbon. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal Teak wood handle with Buffalo horn ferrule.
LENGTH: 210mm in length.
MAKER: Shigeki Tanaka - Miki city, Japan
BEST FOR: Everything apart from bones.
SAUNDERS SAYS: “I really love this steel for its ease of sharpening and these have the added bonus of of having a lovely weight to them.”