Tanegashima is an island off the southern tip of Kyushu - the same island where Portuguese traders introduced firearms to Japan in 1543, making it one of the most historically significant points of Western contact in Japanese history. Tabata Hamono operates a small blacksmith shop there, working in a tradition of hand-forged blades that long predates those Portuguese ships. CKTG is the first and only US dealer for Tabata Hamono, and every knife that arrives from this shop carries the character of a small-batch, hand-made operation with no factory shortcuts.
The Tall Gyuto 180mm is the most visually distinctive knife in the Tabata lineup - with a 60mm blade height, it is a full 10 to 15mm taller than a standard 180mm gyuto, which puts it in a different category entirely. That height gives the knife real board presence, excellent knuckle clearance in a pinch grip, and a wide flat surface area that makes it effective for scooping and transferring chopped ingredients. The profile is flat at the heel, transitioning to a gentle belly - suited to push-cutting through vegetables and proteins at the shorter 180mm length. Aogami (blue paper steel) #2 core at 62 HRC, san mai construction with stainless cladding, kasumi (hazy) finish on the upper blade road. The kasumi finish on this knife shows a clean horizontal grain across the face of the blade. Features an oak octagonal handle with a black painted ferrule.
What Customers Are Saying: The one reviewer describes a hefty, well-balanced knife that cuts wonderfully through large vegetables and proteins. The kasumi finish is specifically called out as impressive in person - the straight horizontal grain on the blade visible in photos does not fully capture how it looks in hand. The reviewer added it to a Japanese kitchen knife collection and described it as worth every cent.
Care Instructions: Aogami (blue paper steel) #2 is a reactive carbon steel. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The stainless cladding protects the flanks but the carbon edge will patina naturally. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper Steel) #2
Cladding: Stainless
HRC: 62
Finish: Kasumi (Hazy)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 7.4 oz (212 g)
Blade Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 4 mm
Blade Height: 60 mm
The Tall Gyuto 180mm is the most visually distinctive knife in the Tabata lineup - with a 60mm blade height, it is a full 10 to 15mm taller than a standard 180mm gyuto, which puts it in a different category entirely. That height gives the knife real board presence, excellent knuckle clearance in a pinch grip, and a wide flat surface area that makes it effective for scooping and transferring chopped ingredients. The profile is flat at the heel, transitioning to a gentle belly - suited to push-cutting through vegetables and proteins at the shorter 180mm length. Aogami (blue paper steel) #2 core at 62 HRC, san mai construction with stainless cladding, kasumi (hazy) finish on the upper blade road. The kasumi finish on this knife shows a clean horizontal grain across the face of the blade. Features an oak octagonal handle with a black painted ferrule.
What Customers Are Saying: The one reviewer describes a hefty, well-balanced knife that cuts wonderfully through large vegetables and proteins. The kasumi finish is specifically called out as impressive in person - the straight horizontal grain on the blade visible in photos does not fully capture how it looks in hand. The reviewer added it to a Japanese kitchen knife collection and described it as worth every cent.
Care Instructions: Aogami (blue paper steel) #2 is a reactive carbon steel. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The stainless cladding protects the flanks but the carbon edge will patina naturally. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Outstanding Knife, June 7, 2026Posted By: Colleen Fogarty
I have been looking for new knife brands using Blue #2 steel since it is hard to find my mainstay Matsubaras in stock, and this brand exceeded my expectations. There is a very solid but balanced feel to the knife, fit and finish is very good, and the grind and sharpness of the blade are exemplary. Leave it to Mark to find new smiths to import! Glad to have this option available. I will be getting more from this smith in the future. Highly recommended.
I have been looking for new knife brands using Blue #2 steel since it is hard to find my mainstay Matsubaras in stock, and this brand exceeded my expectations. There is a very solid but balanced feel to the knife, fit and finish is very good, and the grind and sharpness of the blade are exemplary. Leave it to Mark to find new smiths to import! Glad to have this option available. I will be getting more from this smith in the future. Highly recommended.
Tall Beautiful Knife, September 28, 2025Posted By: Michael Wilson
5 people found this review helpful
This is an excellent knife. Tall blade. The one I received has a blade height of 56.7mm. The spine at 3.9mm. The Kasumi finish is something to see, with a straight horizontal grain on the blade. It’s a hefty knife and cuts wonderfully. It can handle large vegetables and proteins easily. I’m extremely impressed with it. Another great addition to my Japanese kitchen knife collection. Worth every cent.
5 people found this review helpful
This is an excellent knife. Tall blade. The one I received has a blade height of 56.7mm. The spine at 3.9mm. The Kasumi finish is something to see, with a straight horizontal grain on the blade. It’s a hefty knife and cuts wonderfully. It can handle large vegetables and proteins easily. I’m extremely impressed with it. Another great addition to my Japanese kitchen knife collection. Worth every cent.
