Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife
Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm - Seisuke Knife

Shigeki Tanaka

Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm

$516.00
Sold out
SKU: TS-S3-DB180W
Option
Subtotal$516.00
Pickup currently unavailable at 1532 NE Alberta st.

Shigeki Tanaka Silver Steel No.3 Deba Japanese Chef Knife 180mm

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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Shigeki Tanaka

Young skilled craftsman from Miki, Hyogo. To see how he hammers the material into the shape of knives easily is an expansive spectacular. His passion for knife-making is as hot as heated iron. Shigeki Tanaka has gained his knife-making skill through 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: Deba
Steel Type: Silver Steel No.3 (Stain resistant steel)
HRC: 59-61
Blade Type: Single edged blade
Blade Length: 180mm (7.1")
Blade Height: 52mm (2")
Blade Thickness: 7.5mm
Handle Material: Walnut Handle
Ferrule Material: Pakka wood
Handle Length: 135mm (5.3")
Weight: 340g (12 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.

 
-- Master Shigeki Tanaka making a Japanese knife --