{"product_id":"shigeki-tanaka-aogami-2-gyuto-with-camphor-wood-buffalo-horn-handle","title":"Shigeki Tanaka Aogami #2 Gyuto with Camphor Wood Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Gyuto is handcrafted by \u003c\/span\u003eShigeki Tanaka with Aogami #2 core, clad with stainless steel and heat-treated to 62-63 HRC. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. The hardness supported by expertly heat-treated Blue #2 steel enables Tanaka to create extreme thinness behind-the-edge. Featuring an elegant brushed finish, the blade is paired with a wa-handle made with Camphor wood with an exquisite marble buffalo horn kuchiwa and triple nickel copper ginmaki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Miki, Hyogo Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tanaka Kazuyuki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsmen: Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami#2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm \/ 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm \/ 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Camphor Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 361mm \/ 392mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz) \/ 216g (7.62oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eCraftsman Shigeki's Work\u003c\/em\u003e\" (名匠 誠貴作)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Back): In Japanese Kanji \"\u003cem\u003eMinamoto Aogami#2\u003c\/em\u003e\" (源 青二号)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Tanaka Kazuyuki Hamono 田中一之刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTanaka'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 the 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 learned traditional blade making in Fukui, started making knives with \"Shigeki saku\" and “Hideyuki saku” mark.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Tanaka Kazuyuki Hamono","offers":[{"title":"210mm","offer_id":48305180868806,"sku":"ijh1791900556284","price":213.86,"currency_code":"USD","in_stock":true},{"title":"240mm","offer_id":48305180901574,"sku":"mnt1791900556285","price":240.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/7575\/9046\/files\/shigeki-tanaka-aogami-2-gyuto-with-camphor-wood-buffalo-horn-handle_1.jpg?v=1791900561","url":"https:\/\/uravelli.com\/products\/shigeki-tanaka-aogami-2-gyuto-with-camphor-wood-buffalo-horn-handle","provider":"Elarune","version":"1.0","type":"link"}