Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The kiritsuke is one of the most visually striking knives in the Japanese kitchen — a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife — we recommend a blade guard for storage.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
The kiritsuke is one of the most visually striking knives in the Japanese kitchen — a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife — we recommend a blade guard for storage.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. 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
- Cladding: Stainless Steel
- HRC: 62
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 7.6 oz (214 g)
- Blade Length: 241 mm
- Total Length: 395 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 50 mm
- Storage Note: Our sayas do not fit this knife — a blade guard is recommended
