The Tall Gyuto 210mm steps up from the 180mm version with additional blade length while keeping the defining characteristic of this sub-line: exceptional blade height. At 58mm, this knife is 13 to 18mm taller than a standard 210mm gyuto - enough that it occupies a genuinely different working category. That height delivers outstanding knuckle clearance in a pinch grip, real board presence through larger prep tasks, and the kind of wide flat surface area that makes scooping and transferring work fast. For cooks who do a lot of vegetable-heavy prep and want gyuto length with something closer to a cleaver profile, this is a specific and useful thing.
Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island famous in Japanese history as the landing point for Portuguese traders who introduced firearms in 1543. CKTG was the first and remains the only US dealer for Tabata Hamono. The construction is san mai hammer forged: Aogami (blue paper steel) #2 core at 62 HRC inside stainless cladding, kasumi (hazy) finish on the upper blade road. The 4mm spine at the heel provides backbone through heavier cuts while the 210mm length handles the full range of general kitchen prep. Oak octagonal handle with black painted ferrule. 8.2 oz.
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.
Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island famous in Japanese history as the landing point for Portuguese traders who introduced firearms in 1543. CKTG was the first and remains the only US dealer for Tabata Hamono. The construction is san mai hammer forged: Aogami (blue paper steel) #2 core at 62 HRC inside stainless cladding, kasumi (hazy) finish on the upper blade road. The 4mm spine at the heel provides backbone through heavier cuts while the 210mm length handles the full range of general kitchen prep. Oak octagonal handle with black painted ferrule. 8.2 oz.
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: 8.2 oz (232 g)
- Blade Length: 208mm
- Total Length: 352mm
- Spine Thickness at Heel: 4mm
- Blade Height: 58mm
