Santoku knife, Aogami 2 core, stainless clad, kurouchi 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: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
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 containing slightly less carbon. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. Having said this it is worth noting that the knife has been clad in stainless steel so only the exposed core will react making it much easier to look after.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Western pakkawood handle
LENGTH: 165mm 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.”