Tabata Hamono is a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. The island has an important place in Japanese history, known as the landing point where Portuguese traders introduced firearms to Japan in 1543. Today, Tabata Hamono continues the island blade-making tradition with handmade kitchen knives under the Tanegashima name, and Chef Knives To Go is proud to be the first US dealer to offer knives from this talented maker.
This updated Tanegashima gyuto features a rustic kurouchi (black or as-forged) finish, and a thinner, improved grind for noticeably better cutting performance. The blade uses Blue #2, also called Aogami #2 or blue paper steel, at the core, a carbon steel prized for sharpness, edge taking, and good edge retention. Stainless cladding makes maintenance easier while still leaving a reactive carbon steel edge that sharpens well on water stones.
The 245mm blade length gives this gyuto plenty of reach for larger prep work, while the improved geometry makes it feel more efficient through vegetables, proteins, and herbs. The spine still has enough strength at the heel, but the thinner edge geometry gives the knife a smoother, cleaner feel on the board. The oak octagonal handle with a black painted ferrule keeps the package rustic, traditional, and work-ready.
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 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: 7 oz (200 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
This updated Tanegashima gyuto features a rustic kurouchi (black or as-forged) finish, and a thinner, improved grind for noticeably better cutting performance. The blade uses Blue #2, also called Aogami #2 or blue paper steel, at the core, a carbon steel prized for sharpness, edge taking, and good edge retention. Stainless cladding makes maintenance easier while still leaving a reactive carbon steel edge that sharpens well on water stones.
The 245mm blade length gives this gyuto plenty of reach for larger prep work, while the improved geometry makes it feel more efficient through vegetables, proteins, and herbs. The spine still has enough strength at the heel, but the thinner edge geometry gives the knife a smoother, cleaner feel on the board. The oak octagonal handle with a black painted ferrule keeps the package rustic, traditional, and work-ready.
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.
