Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the same island where Portuguese traders introduced firearms to Japan in 1543, one of the most historically significant points of Western contact in Japanese history. CKTG is the first and only US dealer for Tabata Hamono, and this knife reflects the small-batch, handmade character of the shop.
With a blade length of 210mm, this is a genuinely long petty - long enough that the blacksmith himself calls it a short sujihiki, though the proportions and handling still feel petty-like in hand. The Blue #2 carbon steel edge is paired with a stainless cladding for a sleek, polished kasumi finish that keeps maintenance manageable while the carbon core does the cutting work. This length makes it a versatile choice for cooks who want more reach than a standard petty without stepping all the way up to a full gyuto. The oak octagonal handle with a black painted ferrule is comfortable and well balanced.
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. 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, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
HRC: 62
Bevel: Double Bevel
Edge Grind: Even
Cladding: Stainless Steel
Finish: Kasumi
Handle: Oak Octagonal with Painted Black Ferrule
Weight: 5.6 oz (160 g)
Blade Length: 210 mm
Total Length: 349 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm
With a blade length of 210mm, this is a genuinely long petty - long enough that the blacksmith himself calls it a short sujihiki, though the proportions and handling still feel petty-like in hand. The Blue #2 carbon steel edge is paired with a stainless cladding for a sleek, polished kasumi finish that keeps maintenance manageable while the carbon core does the cutting work. This length makes it a versatile choice for cooks who want more reach than a standard petty without stepping all the way up to a full gyuto. The oak octagonal handle with a black painted ferrule is comfortable and well balanced.
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. 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.
