Tanegashima Island sits off the southern tip of Kyushu, in Kagoshima Prefecture — a place etched into Japanese history as the island where Portuguese traders introduced firearms in 1543. Today it is home to a quieter but no less precise craft. Tabata Hamono forges their knives entirely 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 petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the 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. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi — meaning black finish — surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled 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: 3.3 oz (96 g)
Blade Length: 173 mm
Total Length: 305 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 36 mm
This petty is built around a Blue #2 — also known as Aogami #2 — carbon steel core, delivering the 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. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi — meaning black finish — surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
