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. Chefknivestogo 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. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.
Specifications: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)
Edge Length: 113 mm
Total Length: 227 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
Handle: Black Pakka Wood, Western
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. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.
Specifications:
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.
