On Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture, Tabata Hamono operates a small, dedicated blacksmith shop - an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms in 1543. That same spirit of craftsmanship and precision lives on in every blade Tabata Hamono forges by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The sujihiki is the dedicated slicing knife of Japan - long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm long, this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 - also known as Aogami #2 - carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.
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: 7.1 oz (202 g)
Blade Length: 275 mm
Total Length: 430 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
The sujihiki is the dedicated slicing knife of Japan - long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm long, this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 - also known as Aogami #2 - carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.
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.
