Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - one of the most geographically remote knife-making operations in Japan, and one of the most interesting. Tanegashima is historically significant as the island where Portuguese traders introduced firearms to Japan in 1543. The knives that leave this shop carry none of that drama - just the quiet confidence of hand-forged blades made far from the usual production centers. We are the first and only US dealer for Tabata Hamono, a relationship that reflects the same approach Mark takes with every small-production blacksmith on the site: find the makers doing serious work outside the usual channels.
The santoku - Japan's all-purpose kitchen knife, named for three virtues: slicing, dicing, and mincing - is a natural format for Tabata Hamono. With a 175mm blade length and 48mm height, the proportions suit general kitchen work well: enough length for efficient board cutting, enough height for comfortable knuckle clearance, and flat enough at the heel for push-cutting without forcing a rocking technique. Blue #2 carbon steel at 62 HRC inside stainless san mai cladding gives the carbon core the edge-taking and retention qualities of aogami steel, while the stainless cladding protects the flanks and makes day-to-day care more forgiving. The kurouchi (black forge finish) gives the blade a direct, unpolished character.
Care Instructions: Blue #2 is a reactive carbon steel. The stainless cladding protects the flanks, but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Finish: Kurouchi (Black Forge Finish)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 5.1 oz (144 g)
Blade Length: 175 mm
Total Length: 320 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
The santoku - Japan's all-purpose kitchen knife, named for three virtues: slicing, dicing, and mincing - is a natural format for Tabata Hamono. With a 175mm blade length and 48mm height, the proportions suit general kitchen work well: enough length for efficient board cutting, enough height for comfortable knuckle clearance, and flat enough at the heel for push-cutting without forcing a rocking technique. Blue #2 carbon steel at 62 HRC inside stainless san mai cladding gives the carbon core the edge-taking and retention qualities of aogami steel, while the stainless cladding protects the flanks and makes day-to-day care more forgiving. The kurouchi (black forge finish) gives the blade a direct, unpolished character.
Care Instructions: Blue #2 is a reactive carbon steel. The stainless cladding protects the flanks, but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
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