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A handcrafted Japanese gyuto with a remarkable finish!
18 cm damask blade— 33 alternating layers of stainless steel
Core made of Japanese SG2 powdered steel with approximately 1.3% carbon
Hardness of 63 HRC —long-lasting, precise edge
Flat grind and dark Kurozome finish
Engraved kanji: traditional aesthetic
Octagonal ebony handle
White buffalo horn guard
Handcrafted by Shigeki Tanaka in Miki, Japan
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Hand-forged in Miki, Japan, this Tanaka Shigeki SG2 Kurozome Damascus Japanese gyuto knife combines a technical blade, a dark finish, and carefully selected natural materials. Its 18-cm length offers excellent versatility for preparing vegetables, meats, fish, fruits, and herbs.
The blade features a refined aesthetic thanks to its damascene patterns, black hue, and Japanese inscriptions. Suited for everyday cutting tasks, this gyuto allows you to perform precise, fluid movements while maintaining excellent maneuverability on the cutting board.
The blade is built around a core of Japanese SG2 powder steel, also known as SPG2 or R2. This high-end stainless steel is produced using powder metallurgy: the metal is ground into powder, compacted, and then densified. This method produces a fine, uniform structure that ensures a consistent edge.
With approximately 1.3% carbon, the alloy achieves a high hardness of nearly 63 HRC. As a result, it effectively retains its edge during repeated use. The alloy also contains chromium, molybdenum, and vanadium—elements that contribute to its resistance to wear and corrosion.
Despite its hardness, SG2 can still be sharpened on a whetstone using the proper method. It offers an attractive balance between a smooth cut, edge retention, abrasion resistance, and ease of maintenance. Its stainless properties apply to the core of the blade; hand washing and immediate drying are still recommended to maintain its condition over the long term.
The blade is then protected by 33 layers of stainless steel, forming a Damascus pattern visible on its sides. The Kurozome finish reduces glare, enhances the overall dark appearance, and adds an extra layer of protection against corrosion.
The flat grind ensures a uniform geometry along the entire length of the blade. It promotes even contact with food and is suitable for pushing cuts, vertical cuts, and controlled chopping. Engraved kanji characters complete the blade. The front bears an inscription referencing Shigeki’s work, while the back is marked “Minamoto.”
The handle is crafted from ebony, a high-quality, dense natural wood prized for its dark hues. Its grain varies from piece to piece, giving each knife its own unique appearance. This natural variation highlights the artisanal craftsmanship and lends an elegant presence to the entire knife.
The blade is extended by a white buffalo horn guard. This natural material may also exhibit variations in color and texture. Its light color creates a striking contrast with the ebony and the Kurozome finish.
The octagonal shape of the handle provides multiple contact points for precise hand positioning. It improves stability while cutting and allows for better control of the cutting edge. Its symmetrical design is suitable for both right- and left-handed users.
The combination of ebony, light-colored horn, and Damascus steel creates a harmonious whole, perfect for enthusiasts of high-end, handcrafted Japanese knives.
Use this knife on a wooden, rubber, or soft-surface cutting board. Avoid bones, frozen foods, pits, and twisting motions.
Clean the blade by hand with a soft sponge, then dry it immediately with a clean cloth. Do not put it in the dishwasher, soak it for long periods, or use abrasive cleaners. When sharpening, choose a whetstone suitable for hard steels around 63 HRC. Apply a thin layer of mineral oil before storing it for an extended period.
Shigeki Tanaka represents the fourth generation of a family with a long history of blade-making. The family’s story began during the Meiji era with his great-grandfather Gentaro, who made sickles. His grandfather and father later continued this artisanal craft.
After three years of training at the Takefu Knife Village in Echizen, Shigeki Tanaka joined the family workshop in Miki in 1999. He gradually shifted his focus to making kitchen knives and went on to develop a production process carried out largely by hand.
Miki, in Hyōgo Prefecture, has a long tradition of tool and blade making. In his workshop, Shigeki Tanaka works with a small team on various stages of the process, such as shaping, sharpening, and finishing. His creations are available in several types of steel and configurations, including SG2, Damascus steel, and a Kurozome finish.
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