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Home | Tagai | Tagai Sanjo 135mm Petty Stainless Clad Shirogami 2 Oak and Wenge Handl

Tagai Sanjo 135mm Petty Stainless Clad Shirogami 2 Oak and Wenge Handle

$190.00
$190.00
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Tagai knives are a collaboration born in Sanjo Niigata featuring the smithing well-respected Sanjo blacksmiths; Mutsumi Hinoura and Takashi Hosokawa (from Gihei).

These are forged in stainless clad shirogami 2 with a kurouchi finish, they have the classic Sanjo geometry with strong distal taper and a square leaning oak and wenge octagonal handle, also made in Sanjo specifically for this series.

The shirogami in the core is expertly forged and heat treated. They have a fabulous blend of easy sharpening, fine edge formation and good edge life for shirogami 2, along with a much easier maintenance with their stainless cladding.

Brand: Tagai
Smith: Mutsumi Hinoura
Sharpener: Takashi Hosokawa
Producing Area: Sanjo Niigata, Japan
Profile: Petty
Size: 135mm
Grind: Wide Kireba
Blade Type: Stainless Clad Carbon
Steel Type: Shirogami 2
Handle: Oak & Wenge
Total Length: 268mm
Handle Length: 114mm
Handle to Tip Length: 156mm
Blade Height: 38mm
Edge Length: 142mm
Thickness: 0.105mm
Weight: 92.3g
Hand Orientation: Ambidextrous
Saya: Sold Separately
HRC: 63

*Measurements are taken from random sample
Actual measurements may vary.

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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