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 finish, meaning black finish or as-forged surface, 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 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 after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Do not put in the dishwasher. Each knife is made by hand so measurements may vary.
This updated Tanegashima gyuto features a rustic kurouchi finish, meaning black finish or as-forged surface, 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 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 after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Do not put in the dishwasher. 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 (Aogami #2)
- Cladding: Stainless Clad
- Finish: Kurouchi (Black Finish)
- 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
