website

💰 33% off Sharpening and Maintenence when you buy a knife 🔪

Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef
Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto - The Sharp Chef

Shigeki Tanaka Silver Steel No.3 210mm Migaki Gyuto

Shigeki Tanaka

Regular price £165.00 Sale

Shigeki Tanaka is a young, passionate and highly skilled craftsman. Tanaka-San has gained his knife-making skill through training in Takefu, Fukui. With his exceptional craftsmanship, and unique yet traditional design, his knives offer something a bit different to the more common hammered Damascus knives.

This range is made from the superb Silver Steel No.3, with an HRC of 59 to 61, and shares pretty much the same retention and sharpness characteristics of to better known VG-10 steel. The blade is subtle in appearance with a dulled 'Nashiji' finish

A thing of beauty with it's traditional handle.

Specifications

Knife Type: Gyuto
Steel Type: Silver Steel No.3 (Stain resistant steel)
Blade Hardness: HRC 59-61
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 48mm (1.9")
Blade Thickness: 2mm (0.079")
Ferrule Material: Pakka wood
Handle Material: Walnut
Handle Length: 135mm (5.3")
Weight: 170g (6 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

;