Tanaka Shigeki

Shigeki Tanaka Aogami No.2 Damascus Santoku 165mm

Sold out

Tanaka Shigeki

Shigeki Tanaka Aogami No.2 Damascus Santoku 165mm

Sold out

Shigeki Tanaka Aogami (Blue) No.2 Damascus Japanese Santoku

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 Blue 2 steel with a soft iron Damascus cladding. As the blade is all reactive, it will patina to beautiful blues and oranges. However, as it is not stainless, proper care must be maintained with the knives. Please follow care instructions below. Excellent choice for high end Japanese kitchen knives for professionals and serious home cooks.

  • Blade Steel Type: High Carbon Steel Aogami 2 steel Core with Multi Layered Damascus Cladding
  •  HRC (Hardness on Rockwell scale C): 63-64
  • Blade Edge : Double-Edged for both right and left handed persons

 

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
  • Description

Shigeki Tanaka Aogami (Blue) No.2 Damascus Japanese Santoku

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 Blue 2 steel with a soft iron Damascus cladding. As the blade is all reactive, it will patina to beautiful blues and oranges. However, as it is not stainless, proper care must be maintained with the knives. Please follow care instructions below. Excellent choice for high end Japanese kitchen knives for professionals and serious home cooks.

  • Blade Steel Type: High Carbon Steel Aogami 2 steel Core with Multi Layered Damascus Cladding
  •  HRC (Hardness on Rockwell scale C): 63-64
  • Blade Edge : Double-Edged for both right and left handed persons

 

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