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
Location: Tanegashima, Japan
Construction: San Mai, Roll Forged
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: 293 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 51 mm
Handle: Western, 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.
