Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft.
The G3 Nashiji 240mm Gyuto is the professional standard length in the line - more reach through large proteins and produce, more board coverage per stroke than the 210mm version. At nearly 7 oz, this is a well-balanced knife for sustained professional prep. The even, double-bevel grind will suit both right-and left-handed users well.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Weight: 6.9 oz (196 g)
Blade Length: 247 mm
Total Length: 388 mm
Spine Thickness at Heel: 3 mm
Blade Height: 58-60 mm
The G3 Nashiji 240mm Gyuto is the professional standard length in the line - more reach through large proteins and produce, more board coverage per stroke than the 210mm version. At nearly 7 oz, this is a well-balanced knife for sustained professional prep. The even, double-bevel grind will suit both right-and left-handed users well.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, and use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Each knife is made by hand so measurements may vary.
