At 120mm, this petty from Shigeki Tanaka is sized for small, detailed tasks like trimming proteins, peeling, and prepping garnishes, while staying light enough for extended in hand work. The blade is hand forged in a small traditional workshop in Miki, Japan, where Tanaka and his team have been making knives under the Majiro name since 2008.
The core is Ginsan, also called Silver #3, a fully stainless steel valued for good edge retention and notably easy sharpening, set into a san mai construction and finished with a migaki, or polished, surface. The handle is an oval shape available in cherry, maple, or walnut wood, with etched kanji along the blade.
What Customers Are Saying:One detailed reviewer comparing this petty against a pricier Kohetsu HAP40 calls it wonderfully light and comfortable for home use, rating the factory edge and edge retention at about 6.5 out of 10 against that higher end blade, while giving sharpening ease a full 10 out of 10, noting it comes back to sharp with none of the finesse HAP40 demands. They use it daily and are fully satisfied, though they note it may need careful attention to hold up under the pace of true line cooking rather than home use.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
The core is Ginsan, also called Silver #3, a fully stainless steel valued for good edge retention and notably easy sharpening, set into a san mai construction and finished with a migaki, or polished, surface. The handle is an oval shape available in cherry, maple, or walnut wood, with etched kanji along the blade.
What Customers Are Saying:One detailed reviewer comparing this petty against a pricier Kohetsu HAP40 calls it wonderfully light and comfortable for home use, rating the factory edge and edge retention at about 6.5 out of 10 against that higher end blade, while giving sharpening ease a full 10 out of 10, noting it comes back to sharp with none of the finesse HAP40 demands. They use it daily and are fully satisfied, though they note it may need careful attention to hold up under the pace of true line cooking rather than home use.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
- Blacksmith: Shigeki Tanaka
- Location: Miki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3)
- HRC: 60-61
- Finish: Migaki (Polished)
- Edge Grind: Even
- Engraving: Etched
- Handle: Cherry, Maple, or Walnut Oval
- Weight: 2.0 oz (56 g)
- Blade Length: 114 mm
- Total Length: 243 mm
- Spine Thickness at Heel: 2.5 mm
- Blade Height at Heel: 28.0 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Shigeki Tanaka Majiro Ginsan Petty 120mm ReviewPosted By: Dmas
34 people found this review helpful
Full disclosure, my basis for comparison is my Kohetsu HAP40 Gyuto! This is a wonderful petty knife fit for home kitchen and cook usage - it is comfortable and beyond light in the hand. It was a 6.5 out of 10 in sharpness out of the box COMPARED to my Kohetsu Hap40. There is nothing keener in my opinion than Hap40 properly honed. Edge retention is a 6.5 out of 10 and that is after I used it for 5 days on shallots, garlic, apples, mangoes, bananas and grilled meats. Sharpening ease is 10 out of 10, this knife is literally made to be sharpened without any stress whereas Hap40 takes some finesse.
Overall this sucker is a beautiful knife in terms of anesthetics and a delight in home use. I'm not certain it could stand up to line cooking rigors without the user being laser focused on care at all times. I am 100 percent satisfied and pleased with this knife and use it every single day.
STAY SHARP!
34 people found this review helpful
Full disclosure, my basis for comparison is my Kohetsu HAP40 Gyuto! This is a wonderful petty knife fit for home kitchen and cook usage - it is comfortable and beyond light in the hand. It was a 6.5 out of 10 in sharpness out of the box COMPARED to my Kohetsu Hap40. There is nothing keener in my opinion than Hap40 properly honed. Edge retention is a 6.5 out of 10 and that is after I used it for 5 days on shallots, garlic, apples, mangoes, bananas and grilled meats. Sharpening ease is 10 out of 10, this knife is literally made to be sharpened without any stress whereas Hap40 takes some finesse.
Overall this sucker is a beautiful knife in terms of anesthetics and a delight in home use. I'm not certain it could stand up to line cooking rigors without the user being laser focused on care at all times. I am 100 percent satisfied and pleased with this knife and use it every single day.
STAY SHARP!
