Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono Brand Name: Tanegashima Construction: San Mai, Roll Forged Location: Tanegashima, Japan Edge Steel: HAP40 Semi Stainless Steel Cladding: Stainless Steel Finish: Kasumi HRC: 64-65 Bevel: Double Bevel Edge Grind: Even Grind Weight: 5.3 oz (152 g) Blade Length: 162 mm Total Length: 305 mm Spine Thickness at Base: 1.9 mm Blade Height: 50 mm Handle: Brown Pakka Wood (Resembles Walnut)
Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
