Shigeki Tanaka Ao2 Walnut Kiritsuke 200mm
SPECIFICATIONS
Knife Style: Kiritsuke (Gyuto)
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi (Bricked)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Walnut with Buffalo Horn Ferrule
Blade Length: 200mm
Heel Height: 50mm
Spine Thickness: 2.60mm tappered to 1.80mm
Weight: 168g
The Tanaka workshop traces its roots back to 1904, when the family first began forging agricultural tools in the late Meiji era. Over time, the craft evolved from sickles to kitchen blades, and by the third generation, knife making had become the heart of the workshop.
In 2000, under Kazuyuki Tanaka, the family officially adopted the name Tanaka Kazuyuki Hamono, opening a new chapter devoted entirely to kitchen knives. Around the same period, his son Shigeki Tanaka entered the forge. Since then, father and son have worked side by side, combining classical training from Fukui with their own refined approach. Blades bearing the “Shigeki saku” stamp reflect that partnership — subtle, disciplined, and quietly respected among professionals.
This 200mm Kiritsuke Gyuto is one of the most expressive forms of that tradition. Forged in Aogami Blue #2, a carbon steel prized for both sharpness and sharpening feel, the blade develops an edge that is exceptionally clean and precise. Hardened to around 62 HRC, it delivers the cutting feedback carbon steel enthusiasts look for — crisp at the start of the cut, stable through dense ingredients, and extremely responsive on stones.
What sets this knife apart is its balance between strength and performance. This is not a fragile laser. The heel and choil area are deliberately more substantial, giving the blade rigidity, confidence, and excellent stability on the board. From there, the spine tapers progressively toward the tip, allowing the knife to thin out where it matters most and flow smoothly through product. The result is a knife that feels solid in hand, yet cuts with surprising ease and refinement.
The Kiritsuke-inspired profile adds a more technical dimension to the classic Gyuto. The long, straight edge excels in push cuts and vegetable work, while the sharp K-tip brings precision for detail work, proteins, and fine finishing. It’s a profile built for control, efficiency, and versatility in real kitchen conditions.
The dark kurouchi finish preserves the raw identity of the forge while offering natural protection, contrasted by a clean, polished edge line that reveals the craftsmanship beneath. Finished with a walnut handle and buffalo horn ferrule, the knife remains understated, functional, and unmistakably traditional.
This is not a statement piece.
It’s a true working knife — strong at the heel, refined through the taper, and shaped by more than a century of family craftsmanship to perform day after day.
Description
SPECIFICATIONS
Knife Style: Kiritsuke (Gyuto)
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi (Bricked)
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Walnut with Buffalo Horn Ferrule
Blade Length: 200mm
Heel Height: 50mm
Spine Thickness: 2.60mm tappered to 1.80mm
Weight: 168g
The Tanaka workshop traces its roots back to 1904, when the family first began forging agricultural tools in the late Meiji era. Over time, the craft evolved from sickles to kitchen blades, and by the third generation, knife making had become the heart of the workshop.
In 2000, under Kazuyuki Tanaka, the family officially adopted the name Tanaka Kazuyuki Hamono, opening a new chapter devoted entirely to kitchen knives. Around the same period, his son Shigeki Tanaka entered the forge. Since then, father and son have worked side by side, combining classical training from Fukui with their own refined approach. Blades bearing the “Shigeki saku” stamp reflect that partnership — subtle, disciplined, and quietly respected among professionals.
This 200mm Kiritsuke Gyuto is one of the most expressive forms of that tradition. Forged in Aogami Blue #2, a carbon steel prized for both sharpness and sharpening feel, the blade develops an edge that is exceptionally clean and precise. Hardened to around 62 HRC, it delivers the cutting feedback carbon steel enthusiasts look for — crisp at the start of the cut, stable through dense ingredients, and extremely responsive on stones.
What sets this knife apart is its balance between strength and performance. This is not a fragile laser. The heel and choil area are deliberately more substantial, giving the blade rigidity, confidence, and excellent stability on the board. From there, the spine tapers progressively toward the tip, allowing the knife to thin out where it matters most and flow smoothly through product. The result is a knife that feels solid in hand, yet cuts with surprising ease and refinement.
The Kiritsuke-inspired profile adds a more technical dimension to the classic Gyuto. The long, straight edge excels in push cuts and vegetable work, while the sharp K-tip brings precision for detail work, proteins, and fine finishing. It’s a profile built for control, efficiency, and versatility in real kitchen conditions.
The dark kurouchi finish preserves the raw identity of the forge while offering natural protection, contrasted by a clean, polished edge line that reveals the craftsmanship beneath. Finished with a walnut handle and buffalo horn ferrule, the knife remains understated, functional, and unmistakably traditional.
This is not a statement piece.
It’s a true working knife — strong at the heel, refined through the taper, and shaped by more than a century of family craftsmanship to perform day after day.
