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 kiri cleaver brings a tapered tanto tip to the cleaver format - the broad blade of a cleaver with enough tip precision for fine cuts and dicing. The slight belly works for rocking, and the height lets you scoop produce from the board. The even, double-bevel grind suits both right- and left-handed users, as does the octagonal walnut and black pakka wood handle.
What Customers Are Saying: One five-star review from Bob, who waited almost two years for these to come back in stock and says it was worth it. Fit and finish are flawless, the nashiji finish is beautiful, the tapered tip enables finer cuts and dicing, the slight belly works great for rocking, and the height is perfect for scooping from the board.
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 (Pear Skin)
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Weight: 8.4 oz (240 g)
Blade Length: 189 mm
Total Length: 340 mm
Spine Thickness at Heel: 4 mm
The kiri cleaver brings a tapered tanto tip to the cleaver format - the broad blade of a cleaver with enough tip precision for fine cuts and dicing. The slight belly works for rocking, and the height lets you scoop produce from the board. The even, double-bevel grind suits both right- and left-handed users, as does the octagonal walnut and black pakka wood handle.
What Customers Are Saying: One five-star review from Bob, who waited almost two years for these to come back in stock and says it was worth it. Fit and finish are flawless, the nashiji finish is beautiful, the tapered tip enables finer cuts and dicing, the slight belly works great for rocking, and the height is perfect for scooping from the board.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Worth the wait!Posted By: Bob Z
41 people found this review helpful
I waited almost 2 yrs for these to come back in stock and it was worth it. Fit and finish is flawless. The Nashiji finish is beautiful! With its tapered tip you can do finer cuts and dicing jobs, slight belly lets you rock cut and the height lets you scoop. See the pix i posted in "show us your new knife" in the forum"
41 people found this review helpful
I waited almost 2 yrs for these to come back in stock and it was worth it. Fit and finish is flawless. The Nashiji finish is beautiful! With its tapered tip you can do finer cuts and dicing jobs, slight belly lets you rock cut and the height lets you scoop. See the pix i posted in "show us your new knife" in the forum"
