Each knife is carefully forged & finished by the blacksmith Shigeki Tanaka, and this Tanaka series is a beauty to behold. The blade is made with top quality VG10 steel with a stainless Damascus cladding.

Please follow care instructions below. Excellent choice for high end Japanese kitchen knives for professionals and serious home cooks.

STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.

Blade Steel : 33 Layers Damascus Hammered Stainless Steel, R2(SG2) Alloy Core
Hardness Rockwell C scale : 63-64
Blade Length : 165mm (6.5in)

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. 
• Hand wash with warm water and towel dry
• Use a sharpening stone to maintain the sharpness of the blade. 
• Use with care on hard melons or items that may torque the blade