This Tanaka kiritsuke is hand forged using Ginsan (Silver #3) stainless carbon steel as core, with a beautiful kasumi line and aesthetically pleasing Nashiji finish.
- Origin: Miki City, Hyogo Perfecture, Japan
- Brand: Tanaka Kazuyuki Hamono
- Workshop Owner: Shigeki Tanaka
- Craftsman: Hideyuki Tanaka
- Knife Type: Kiritsuke
- Steel Type: Ginsan (Gin3, Silver #3) Core
- Jigane (Cladding): Stainless Steel
- Blade Finish: Nashiji
- Hardness Level: 60-61
- Blade Type: Double-edged Blade
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 54.5mm
- Blade Thickness (above heel): 2.8mm
- Custom Premium Handle
- Handle Material: Wenge
- Kuchiwa: Black Buffalo Horn
- Handle Length: 135mm
- Weight: 198g (6.98oz)
- Hand chiselled mark: In Japanese Kanji "Craftsman Hideyuki's Work" 名匠 秀之作
About Tanaka Kazuyuki Hamono 田中一之刃物
Tanaka's blade making started in the late Meiji era in 1904, by making sickles during the Russo-Japanese War. In 1946, Tanaka workshop started focusing more on kitchen knives, and in year 2000 with the 3rd generation Kazuyuki Takana (田中 一之) on the throne, the family business changed its name to "Tanaka Kazuyuki Hamono" and has been using this name since. Kazuyuki's son - 4th generation blacksmith Shigeki Tanaka (田中 誠貴) - started making blades with his father in 1994. The father and son team, having learnt traditional blade making in Fukui, started making knives with "Shigeki saku" mark. Hideyuki Tanaka (田中 秀幸), also a 4th generation Tanaka blacksmith, is also working in the family business making knives with "Hideyuki saku" mark.
Ginsan (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.