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-arounder capable of slicing fish, push-cutting vegetables, and handling proteins with equal confidence. At over 240mm long, 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 a black painted ferrule completes a knife that is as purposeful as it is beautiful. Our sayas do not fit this knife - we recommend a blade guard for storage.
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: 7.6 oz (214 g)
Blade Length: 241 mm
Total Length: 395 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
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-arounder capable of slicing fish, push-cutting vegetables, and handling proteins with equal confidence. At over 240mm long, 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 a black painted ferrule completes a knife that is as purposeful as it is beautiful. Our sayas do not fit this knife - we recommend a blade guard for storage.
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.
