Shigeki Tanaka works from Miki, a city in Hyogo Prefecture with over 400 years of continuous blade-making history. He is one of Japan's most respected independent blacksmiths - a craftsman who has built a following among serious knife buyers not through marketing but through consistent quality across a range of steels and formats. The Blue #2 Nashiji line is one of his most approachable: san mai construction with a reactive carbon core and stainless cladding, giving you genuine Japanese carbon performance with day-to-day maintenance that does not demand the same vigilance as a fully reactive blade.
At 190mm this gyuto (Japan's all-purpose chef knife) sits at the compact end of the format - nimble enough for detail work, still useful for most prep tasks, and a natural fit for cooks who prefer a lighter knife or work in tighter spaces. The Blue #2 (Aogami 2) core is hardened to 62-63 HRC, meaningfully harder than most stainless-only gyutos in this range, which translates to better edge retention and a sharpening response that rewards quality water stones. The nashiji (pear skin) cladding finish gives the blade a softly textured surface that aids food release and hides the minor marks of daily use. The hand-engraved blade, walnut octagonal handle, and pakka wood ferrule reflect the level of finish attention that has made Tanaka a consistent favorite at CKTG.
Care Instructions: The Blue #2 core is reactive and will develop a patina over time despite the stainless cladding - some patina can form at the edge. Wipe and dry the blade after use and avoid leaving acidic foods on the cutting edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
At 190mm this gyuto (Japan's all-purpose chef knife) sits at the compact end of the format - nimble enough for detail work, still useful for most prep tasks, and a natural fit for cooks who prefer a lighter knife or work in tighter spaces. The Blue #2 (Aogami 2) core is hardened to 62-63 HRC, meaningfully harder than most stainless-only gyutos in this range, which translates to better edge retention and a sharpening response that rewards quality water stones. The nashiji (pear skin) cladding finish gives the blade a softly textured surface that aids food release and hides the minor marks of daily use. The hand-engraved blade, walnut octagonal handle, and pakka wood ferrule reflect the level of finish attention that has made Tanaka a consistent favorite at CKTG.
Care Instructions: The Blue #2 core is reactive and will develop a patina over time despite the stainless cladding - some patina can form at the edge. Wipe and dry the blade after use and avoid leaving acidic foods on the cutting edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Blacksmith: Shigeki Tanaka
- Location: Miki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2) Carbon Steel
- Cladding: Stainless
- Finish: Nashiji (Pear Skin)
- HRC: 62-63
- Engraving: Hand Engraved
- Edge Grind: Even
- Handle: Walnut Octagonal
- Ferrule: Pakka Wood
- Weight: 5 oz (148g)
- Blade Length: 185mm
- Total Length: 325mm
- Spine Thickness at Base: 3mm
- Blade Height: 45.5mm
