Shigeki Tanaka R2 Damascus Santoku 165 mm

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Product Information

Blade Length 165 mm
Total Length 310 mm
Steel R2 Stainless 
Handle Walnut
Ferrule Black Pakka Wood
Rockwell 64
Height Spine to heel 49 mm
Width at Spine 1.8 mm
Weight 134 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 Santoku has great feel in the hand and is slightly blade heavy. It has a slightly curved profile making it great for both up and down chopping or using a rocking motion. The blade is nice and thin at the spine and is ground beautifully behind the edge contributing to an outstanding cutting feel.

The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you're talking to. It is very versatile and can be used to chop vegetables, slice proteins and anything else you can throw at it. If you're looking for your go to knife that you can grab to do anything, the Santoku is a fantastic option.

 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.


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