Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
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Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife
Shigeki Tanaka VG10 Damascus Yanagiba 270mm - Seisuke Knife

Shigeki Tanaka VG10 Damascus Yanagiba 270mm

TS-V0-D-YA270E
$879.00
Shipping calculated at checkout.

Shigeki Tanaka

Young skilled craftsman from Miki, Hyogo. To see him hammer the steel into the knives easily is spectacular. His passion for knife-making is as hot as heated iron. Shigeki Tanaka has gained his knife-making skill training in Takefu, Fukui. He has been creating many works with his own brand “Shigeki-saku” mainly. With his craftsmanship and radical design, his knives are beloved by people all over the world.

Specifications:
Knife Type: Yanagiba
Steel Type: VG10 (Stain resistant steel)
HRC: 60-62
Blade Type: Single edged blade
Blade Length: 270mm (10.6")
Blade Height: 32mm (1.3")
Blade Thickness: 3.2mm
Handle Material: Ebony Wood Handle
Ferrule Material: Water Buffalo Horn
Handle Length: 145mm (5.7")
Weight: 214g (7.5 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.

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