Shigeki Tanaka Black Damascus Petty 150mm (Oak/Walnut/Turquoise)

Shigeki Tanaka

Shigeki Tanaka started his blacksmith journey when he apprenticed in the Takefu knife village near Echizen city for three years. A region renowned for it's cutlery making and forging techniques he learned the intricacies of hand forging blades used for food production there. He later moved back to Miki City to continue his work at his Family's shop where they primarily made sickles and other agricultural tools. Now the shop focuses on Kitchen knives and has gained a reputation worldwide for producing some of the best knives available. 

The Knife

The Black Damascus line from Shigeki Tanaka may be flashy, but they have some serious performance to back it up. With a notable steel upgrade from his other lines, he gets a fantastic heat treat on the R2(SG2) core steel, and in my opinion is my favorite R2 knife to sharpen. Super consistent grinds, thin behind the edge and a high level of fit and finish can be found, all wrapped up in its own kiri box. One warning about these knives, is that while it is a completely stainless knife, we find heavily etched knives to be slightly more prone rust to their unetched counterparts, so be sure to keep this guy relatively dry and clean, especially during storage!

The petty knife is great for all the little random tasks you come across in your day to day life in the kitchen. If you're a professional looking for something compact and nimble you can use on the line during service, perform various butchery tasks and small vegetable prep this is a great option. Likewise if you're a home cook these make great knives to leave out on the counter during the day to help with small breakfast and lunch tasks like cutting up fruit, maybe slicing a tomato and cutting a sandwich in half, before getting the Chef's knife out for larger dinner prep. These are great little knives that are an essential for both home cooks and professionals. 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  
  
• NO DISHWASHER - the high heat will ruin the wooden handle.
  
  
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  
  
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  
  
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.