The dark, textured finish on this petty is kurouchi, the black forge scale left on the blade after hammering instead of being polished away. Tabata Hamono leaves it on the upper flanks and grinds a bright, clean bevel down to the edge, so you get a rugged, rustic look with a crisp line where the two meet. Beyond the character it brings, kurouchi adds a light layer of protection to the upper blade, and the slightly rough surface helps keep the knife from feeling slick in a wet kitchen.
Under the finish is a Blue #2 (Aogami #2) carbon steel core, hammer-forged in san mai construction between layers of stainless steel. Blue #2 is prized for how keen an edge it takes and how easily it comes back on the stones, while the stainless cladding keeps rust concerns limited to the exposed edge. At 150mm, this petty is the all-around utility size: long enough for slicing shallots, trimming meat, and segmenting citrus on the board, and short enough for peeling and detail work in hand. The oak octagonal handle with a black painted ferrule is light and comfortable, and the grind tapers to a thin, precise tip.
Tabata Hamono is a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu, best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. The kurouchi finish may lighten and wear in spots with use and cleaning, which is normal; avoid scrubbing it with abrasive pads. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Under the finish is a Blue #2 (Aogami #2) carbon steel core, hammer-forged in san mai construction between layers of stainless steel. Blue #2 is prized for how keen an edge it takes and how easily it comes back on the stones, while the stainless cladding keeps rust concerns limited to the exposed edge. At 150mm, this petty is the all-around utility size: long enough for slicing shallots, trimming meat, and segmenting citrus on the board, and short enough for peeling and detail work in hand. The oak octagonal handle with a black painted ferrule is light and comfortable, and the grind tapers to a thin, precise tip.
Tabata Hamono is a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu, best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. The kurouchi finish may lighten and wear in spots with use and cleaning, which is normal; avoid scrubbing it with abrasive pads. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami #2)
- Cladding: Stainless Steel
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 3.3 oz (94 g)
- Blade Length: 149 mm
- Total Length: 279 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 34 mm
