Tabata Hamono is a small blacksmith shop located on Tanegashima, an island south of Kagoshima Prefecture in Kyushu. Working in very limited batches, they specialize in traditionally forged knives that emphasize simplicity, cutting feel, and craftsmanship. CKTG is proud to be the first dealer for Tabata Hamono in the United States.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san mai construction. The blade features a kasumi finish and an even double bevel grind. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work, finished here with a black pakka wood Western-style handle rather than the oak handle found on most other knives in the line.
What Customers Are Saying: One reviewer loves this little knife for the control it offers, calling mincing garlic and herbs a breeze and praising the excellent out-of-box edge that sharpens easily. A second reviewer, replacing an older Hiromoto carbon petty, found this knife quite light, with the spine running only halfway down the handle - he reports it feels balanced and sharp enough but was not entirely sure whether the lighter weight was a plus or a minus for his particular use.
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 will vary.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san mai construction. The blade features a kasumi finish and an even double bevel grind. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work, finished here with a black pakka wood Western-style handle rather than the oak handle found on most other knives in the line.
What Customers Are Saying: One reviewer loves this little knife for the control it offers, calling mincing garlic and herbs a breeze and praising the excellent out-of-box edge that sharpens easily. A second reviewer, replacing an older Hiromoto carbon petty, found this knife quite light, with the spine running only halfway down the handle - he reports it feels balanced and sharp enough but was not entirely sure whether the lighter weight was a plus or a minus for his particular use.
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 will vary.
- Blacksmith: Tabata Hamono
- Brand Name: Tanegashima
- Construction: San Mai, Hammer Forged
- Location: Tanegashima, Japan
- Edge Steel: Blue #2 (Aogami #2)
- Bevel: Double Bevel
- Edge Grind: Even
- Cladding: Soft Iron
- Finish: Kasumi
- Weight: 1.9 oz (52 g)
- Blade Length: 113 mm
- Total Length: 227 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 26 mm
- Handle: Black Pakka Wood, Western
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
ExcellentPosted By: JimS
28 people found this review helpful
Love this little knife! I find it easy to control and it makes mincing garlic or herbs a breeae. I haven't yet had the opportunity to use it on poultry, but its design suggests that it would be effective. The smaller blade should provide easier maneuvering. It comes with an excellent edge right out of the box, and sharpening it is a breeze.
28 people found this review helpful
Love this little knife! I find it easy to control and it makes mincing garlic or herbs a breeae. I haven't yet had the opportunity to use it on poultry, but its design suggests that it would be effective. The smaller blade should provide easier maneuvering. It comes with an excellent edge right out of the box, and sharpening it is a breeze.
Sharp but maybe too lightPosted By: David Dell
22 people found this review helpful
I'm not a knife expert like many on here, and was trying to replace an old Hiromoto carbon steel petty that I loved. This knife is quite light, with the spine only going half the way down the handle. Seems pretty balanced, and sharp enough. I don't know if the weight thing is bad or not.
22 people found this review helpful
I'm not a knife expert like many on here, and was trying to replace an old Hiromoto carbon steel petty that I loved. This knife is quite light, with the spine only going half the way down the handle. Seems pretty balanced, and sharp enough. I don't know if the weight thing is bad or not.
