Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture — 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 Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm 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.
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 urushi handle finish is water resistant but not waterproof — dry it promptly after use. 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.
The sujihiki is Japan dedicated slicing knife — long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm 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.
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 urushi handle finish is water resistant but not waterproof — dry it promptly after use. 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 Painted Black Ferrule and Urushi Finish
- Weight: 7.1 oz (202 g)
- Blade Length: 275 mm
- Total Length: 430 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 40 mm
