Tani White #2 Gyuto 210mm

Yuzou Tani works as a blacksmith in Sakai City, Japan, one of the most storied centers of Japanese knife making. He hand forges every blade he sells, including this gyuto, in the san mai style of awase - cladding the White #2 core with soft iron on both sides to reinforce the structure and add shock absorption, while leaving the spine itself exposed.

This 210mm gyuto has a stout but not thick feel that translates into real control and confidence in use, with a length-to-height ratio nicely balanced for most cooks. The primary bevel carries a lovely hairline finish that contrasts well against the polished upper face and the White steel core revealed at the edge. Hand-chiseled kanji characters add a personal touch, and the keyaki wood and brown pakka wood handle is well constructed and comfortable in extended use.

Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.

• Blacksmith: Tani San
• Location: Sakai, Japan
• Construction: Hammer Forged, San Mai
• Edge Steel: White #2
• Cladding: Soft Iron
• Finish: Hairline
• Weight: 6.8 oz (194 g)
• Blade Length: 207 mm
• Total Length: 355 mm
• Spine Thickness at Base: 2 mm
• Blade Height: 45 mm
• Handle: Octagonal Keyaki Wood with Brown Ferrule