Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - a remote and storied island perhaps best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. Today the island is home to a different kind of precision craft. Tabata Hamono forges their knives by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi (black finish) surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile - flat edge, tall blade, squared tip - is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with a black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.
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: 5.9 oz (166 g)
Blade Length: 166 mm
Total Length: 308 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi (black finish) surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile - flat edge, tall blade, squared tip - is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with a black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.
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.
