Tagai Sanjo 210mm Gyuto Migaki Stainless Clad Shirogami 2 Oak and Bubinga Handle

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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 mIgaki matte polished 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.

*This knife has a hard carbon steel core with a stainless steel cladding for added durability. The exposed carbon cutting edge will develop a patina with use, especially with acidic foods. Although the majority of the blade is corrosion resistant, special attention is needed to keep the exposed carbon core from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Steel Type Stainless Clad Shirogami 2
Handle Material Tapered Oak and Wenge
Weight 193.3 grams
Height at Heel 48.5 mm
Overall Length 358 mm
Cutting Edge Length 218 mm
Blade Length 232 mm
Handle Length 128 mm
Thickness (Mid spine) 2 mm
HRC 63

Brand: Tagai
Smith: Mutsumi Hinoura
Sharpener: Takashi Hosokawa
Producing Area: Sanjo Niigata, Japan
Grind: Wide Kireba
Blade Type: Stainless Clad Carbon
Steel Type: Shirogami 2
Handle: Oak & Wenge
Total Length:
Handle Length:
Handle to Tip Length:
Blade Height:
Edge Length:
Hand Orientation:

*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.

Tagai Sanjo 210mm Gyuto Migaki...

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