Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - a remote and storied island 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 tall 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 126mm with a 41mm blade height, this knife punches well above the typical petty format - the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance.
What Customers Are Saying: One reviewer calls this his happiest purchase in the size, praising the outstanding craftsmanship, the razor edge the Blue #2 takes and holds, and the comfortable, secure balance of the oak handle - he describes it as functional art and recommends it highly. A second reviewer, on an earlier production run, found the fit and finish average and the factory grind too shallow and the blade too thick, requiring a full regrind to get the cutting performance he wanted, and would only recommend it to buyers willing to put in that extra work. Tabata Hamono has since refined the grind geometry, so more recent units should perform closer to what the first reviewer experienced out of the box.
Care Instructions: 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.
This tall 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 126mm with a 41mm blade height, this knife punches well above the typical petty format - the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance.
What Customers Are Saying: One reviewer calls this his happiest purchase in the size, praising the outstanding craftsmanship, the razor edge the Blue #2 takes and holds, and the comfortable, secure balance of the oak handle - he describes it as functional art and recommends it highly. A second reviewer, on an earlier production run, found the fit and finish average and the factory grind too shallow and the blade too thick, requiring a full regrind to get the cutting performance he wanted, and would only recommend it to buyers willing to put in that extra work. Tabata Hamono has since refined the grind geometry, so more recent units should perform closer to what the first reviewer experienced out of the box.
Care Instructions: 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 (94 g)
- Blade Length: 126 mm
- Total Length: 258 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 41 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Couldn’t be happier. , August 11, 2025Posted By: Jim S
12 people found this review helpful
I couldn’t be happier with my Tabata Blue #2 Tall Petty. The craftsmanship is simply outstanding—Tabata Hamono’s hammer-forged Blue #2 steel takes a razor-sharp edge and holds it beautifully. The stainless cladding makes maintenance a breeze, and the kasumi finish gives it a refined, traditional look that stands out in my collection.
The tall profile gives excellent knuckle clearance for a petty, making it far more versatile than most knives in this size range. It handles everything from precise vegetable work to small proteins with ease. The oak octagonal handle feels comfortable and secure in hand, and the balance is spot-on.
You can tell this blade is made by a skilled blacksmith with pride in their work. It’s not just a tool—it’s a piece of functional art. Highly recommended for anyone who values performance, beauty, and tradition in their kitchen knives.
12 people found this review helpful
I couldn’t be happier with my Tabata Blue #2 Tall Petty. The craftsmanship is simply outstanding—Tabata Hamono’s hammer-forged Blue #2 steel takes a razor-sharp edge and holds it beautifully. The stainless cladding makes maintenance a breeze, and the kasumi finish gives it a refined, traditional look that stands out in my collection.
The tall profile gives excellent knuckle clearance for a petty, making it far more versatile than most knives in this size range. It handles everything from precise vegetable work to small proteins with ease. The oak octagonal handle feels comfortable and secure in hand, and the balance is spot-on.
You can tell this blade is made by a skilled blacksmith with pride in their work. It’s not just a tool—it’s a piece of functional art. Highly recommended for anyone who values performance, beauty, and tradition in their kitchen knives.
Not GreatPosted By: John
20 people found this review helpful
Fit and finish is average and the edge was decent. Grinds a bit off. The knife is to thick and the grind is to shallow. I had to completely regrind the blade to a full flat grind to get decent cutting performance. I wouldn't recommend this knife unless you are OK with putting a lot of work into it.
20 people found this review helpful
Fit and finish is average and the edge was decent. Grinds a bit off. The knife is to thick and the grind is to shallow. I had to completely regrind the blade to a full flat grind to get decent cutting performance. I wouldn't recommend this knife unless you are OK with putting a lot of work into it.
