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Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3")
Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3") - Image 2
Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3") - Image 3
Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3") -Sharp Edge Shop TanakaHabakiriGyutoSG2DamascusEbony210mm 06010312083 2
Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3") -Sharp Edge Shop TanakaHabakiriGyutoSG2DamascusEbony240mm 060103161336 3
Home / Japanese Knives / Gyuto [Chef's knife]

Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3″)

  • Tsunehisa Petty Kuro-uchi 80mm (3.1") [Rosewood-Cedar] -Sharp Edge Shop TsunehisaASTsuchuKuroPetty80mm 410107031388 1
  • Hokiyama Gyuto Kuro-uchi 210mm (8.3") - BLADE -Sharp Edge Shop AS Morado Gyuto Kuro uchi 210mm BLADE 390103121108

$356.00 Original price was: $356.00.$98.99Current price is: $98.99.

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SKU: C2HHC 8538001604954 Categories: Gyuto [Chef's knife], Japanese Knives Tags: _knife, Add gift wrapping, Blade finish_damascus, Blade profile_hamaguri, Blade shape_gyuto, Collector's item, Geometry_double bevel, Handle material_ebony, Handle type_Japanese Wa Handle, Lamination_san-mai, Saya_leather_gyuto210, Saya_plastic_medium, Saya_wood_gyuto210, Size_210 mm, Steel type_powder steel, Steel_SG2/R2, Use for_multi-purpose
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  • Tsunehisa Petty Kuro-uchi 80mm (3.1") [Rosewood-Cedar] -Sharp Edge Shop TsunehisaASTsuchuKuroPetty80mm 410107031388 1
  • Hokiyama Gyuto Kuro-uchi 210mm (8.3") - BLADE -Sharp Edge Shop AS Morado Gyuto Kuro uchi 210mm BLADE 390103121108
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  • Tanaka Habakiri Gyuto SG2 Damascus Ebony 240mm (9.4") Tanaka Habakiri Gyuto SG2 Damascus Ebony 240mm (9.4") $336.00 Original price was: $336.00.$97.99Current price is: $97.99.
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Tanaka Habakiri Gyuto SG2 Damascus Ebony is Shigeki Tanaka’s top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a wa-style (Japanese) ebony wood handle.

The knife comes with a traditional Japanese kiri wooden box. 

BLADE SHAPE:
The gyuto design is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables.

210mm (8.3″) long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main universal Chef’s knife which will excel at all types of cutting techniques.

Use for: Works with all food preparation techniques such as slicing, chopping, dicing, julienne… Perfect for slicing larger pieces of meat or mincing garlic.

STEEL:
SG2 steel is high-quality steel, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 – 1.45% carbon (C), 1.80 – 2.20% vanadium (V), 14.00 – 18.00% chromium (Cr), 2.30 – 3.30% molybdenum (Mo). 
In short, very hard steel which will keep a smooth, sharp edge for a long time.

GEOMETRY:
The double bevel blade, featuring a hamagri grind (for explanation, read the Blade Construction: Geometry article) measures 210mm (8.3″) in length and should work for chefs and home cooks alike.

LAMINATION:
A high hardness of around 63-64 HRC means the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.

BLADE FINISH:
The blade has a 33-layer etched damascus finish (see article Blade Construction: Blade Finish for more) with a hand engraved kanji carrying the signature of master blacksmith Shigeki Tanaka.

The blacksmith achieved the striking damascus pattern by layering different materials and further etching the blade. The etching brings a strong contrast between the layers and helps to play off the reflections of light from the different colored surfaces of the steel. 

HANDLE:
The blade was fitted with an octagonal traditional Japanese (wa) handle, made out of ebony wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. Ebony is chosen for Japanese handles because of its hardness, strength, and rich aesthetic, including its dark color, visible grain, and cultural heritage, which enhance the handle’s appeal.

Ebony holds significant historical importance in various global cultures, including ancient Egypt, Greece, and Rome. In Japan, ebony has played a pivotal role in traditional craftsmanship, particularly in the creation of samurai swords. Its strength, durability, and dark color symbolized the power and prestige of the samurai class. Ebony was used in sword hilts (tsuka) and ornamental fittings (menuki), showcasing the artisans’ craftsmanship and artistry. Additionally, ebony is integral to other Japanese crafts, such as lacquered wood items, musical instruments like the Shamisen, and decorative furniture. This historical connection to traditional Japanese arts and its association with the samurai tradition underscore ebony’s cultural significance and continued importance in Japan.

BLACKSMITH:
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.

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