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 to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. 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
- Cladding: Stainless Steel
- HRC: 62
- Finish: Kurouchi
- Edge Grind: Even
- Bevel: Double Bevel
- Handle: Oak Octagonal with Black Painted Ferrule
- Weight: 7.3 oz (208 g)
- Blade Length: 299 mm
- Total Length: 450 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 38 mm
