Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle - Seisuke Knife
Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle - Seisuke Knife
Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle - Seisuke Knife
Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle - Seisuke Knife
Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle - Seisuke Knife

Shigeki Tanaka

Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle

$307.00
SKU: TS-17-D-SA165W
In stock
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$307.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Shigeki Tanaka VG10 17 Layer Damascus Santoku 165mm Walnut Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Shigeki Tanaka

The young Shigeki Tanaka is a skilled craftsma from Miki, Hyogo. His passion for creating knives is as hot as the forge used to make them and to see him hammer steel in to knives is spectacular. Tanaka started training and making knives in Takefu, Fukui. Since, he has created many blades under his brand "Shigeki-saku. With his radial design and beautiful craftsmanship, his knives are loved by people all over the world.



Specifications:
Knife Type: Santoku
Steel Type: VG10 17 Layer (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double beveled blade
Blade Length: 165mm (6.5")
Blade Height: 47mm (1.9")
Blade Thickness: 2mm (0.1")
Ferrule Material: Plastic
Handle Material: Walnut
Handle Length: 130mm (5.1")
Weight: 151g (5.3 ounces)

Use and 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.
- Do not use a dishwasher to clean your knife.