On Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543 - Tabata Hamono hand-forges this sujihiki. CKTG is proud to be the first and only US dealer for this maker.
This sujihiki is built from Blue #2 carbon steel with stainless cladding, finished with a kasumi polish. At 240mm, it has the reach for long, clean single-stroke cuts through proteins and large ingredients where a sawing motion would tear rather than slice. The handle is oak finished in urushi lacquer, giving it water resistance (though not full waterproofing) and a warm, traditional feel in hand. If you are looking for a nice, handmade knife by a Japanese blacksmith, this is a strong choice at a reasonable price.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 6.3 oz (178 g)
Blade Length: 246 mm
Total Length: 394 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
This sujihiki is built from Blue #2 carbon steel with stainless cladding, finished with a kasumi polish. At 240mm, it has the reach for long, clean single-stroke cuts through proteins and large ingredients where a sawing motion would tear rather than slice. The handle is oak finished in urushi lacquer, giving it water resistance (though not full waterproofing) and a warm, traditional feel in hand. If you are looking for a nice, handmade knife by a Japanese blacksmith, this is a strong choice at a reasonable price.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.
