Order by Monday 12/16 to be sure to get your orders on time.

or
Home | Japanese Kitchen Knives | Tagai Sanjo 165mm Santoku Stainless Clad Shirogami 2 Oak and Wenge Han

Tagai Sanjo 165mm Santoku Stainless Clad Shirogami 2 Oak and Wenge Handle

€264,85
€264,85
Sold Out

Shipping calculated at checkout.

Tagai knives are a collaboration born in Sanjo Niigata featuring the smithing of several 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: Santoku
Size: 165mm
Grind: Wide Kireba
Steel: Stainless Clad Carbon
Steel Type: Shirogami 2
Handle: Oak & Wenge Wood
Total Length: 304mm
Handle Length: 126mm
Handle to Tip Length: 187mm
Blade Height: 52mm
Edge Length: 171mm
Thickness: 0.078mm
Weight: 152g
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.

READ IMPORTANT DELIVERY OPTION INFORMATION

Tagai Sanjo 165mm Santoku Stainless...

€264,85
€264,85
Sold Out