Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu, the same island where Portuguese traders introduced firearms to Japan in 1543, one of the most historically significant points of Western contact in Japanese history. CKTG is the first and only US dealer for Tabata Hamono, and this knife reflects the small-batch, handmade character of the shop.
This gyuto earns the tall designation with a 63mm blade height, noticeably more than a standard 210mm gyuto, giving extra knuckle clearance over the cutting board and a larger blade face for scooping and transferring food from board to pan. The core is Blue #2 carbon steel hardened to HRC 62, wrapped in stainless cladding for easier day-to-day maintenance, and finished in kurouchi, the black as-forged surface left mostly untouched off the anvil aside from a polished bevel at the edge.
The handle is oak octagonal with a black painted ferrule, a simple, comfortable grip that keeps the focus on the blade. This knife also fits the Takeda Small Gyuto Saya, a convenient option for anyone who wants a protective sheath for storage or transport.
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 may vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.1 oz (230 g)
Blade Length: 215 mm
Total Length: 370 mm
Spine Thickness at Base: 3 mm
Blade Height: 63 mm
This gyuto earns the tall designation with a 63mm blade height, noticeably more than a standard 210mm gyuto, giving extra knuckle clearance over the cutting board and a larger blade face for scooping and transferring food from board to pan. The core is Blue #2 carbon steel hardened to HRC 62, wrapped in stainless cladding for easier day-to-day maintenance, and finished in kurouchi, the black as-forged surface left mostly untouched off the anvil aside from a polished bevel at the edge.
The handle is oak octagonal with a black painted ferrule, a simple, comfortable grip that keeps the focus on the blade. This knife also fits the Takeda Small Gyuto Saya, a convenient option for anyone who wants a protective sheath for storage or transport.
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 may vary.
