Etsu Knife

Shigeki Tanaka R2 Damascus Gyuto 240 mm

$484.47 $645.96
Blade Length 240 mm
Total Length 374 mm
Steel R2 Stainless 
Handle Walnut
Ferrule Black Pakka Wood
Rockwell 64
Height Spine to heel 53 mm
Width at Spine 2 mm
Weight 166 grams

 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. This particular line of knives is made from SG2 (R2) powdered stainless steel and features a beautiful Damascus pattern. They have gorgeous walnut handles with pakka wood ferrules with impeccable fit and finish and outstanding edge retention and overall performance. These knives are a functional piece of art and would make a great addition to any collection.

This Gyuto is an absolute dream to use. It is perfectly balanced (to our liking) and has a fantastic feel in the hand. The profile of the blade makes it a great up and down chopper and functions beautifully using a rocking motion. It has a nice thin blade but doesn't feel flimsy or weak for lack of a better term and is slightly blade heavy.

The Gyuto is the Japanese equivalent to a standard chef's knife and is the most versatile knife shape available. A must have for professionals cooks and one we would highly recommend to home cooks as well. The size and shape of this style of knife makes it perfect for chopping vegetables, slicing meat, intricate work and even breaking down fish and other animals.

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.

You may also like

Recently viewed