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Shigeki Tanaka R2/SG2 Black Damascus Petty 135mm
£254.00 GBP
Unit price / perShare
Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Petty
Blade Material
R2/SG2 Black Damascus
Handle Material
Octagon Walnut
Bevel
Double Bevel
Maintenance Level
Low
Edge Length
135mm
Overall Length
264mm
Spine Thickness
1.4mm @ Mid
Blade Height
31mm
Weight
63g
HRC
~64
An In depth look
Blade Type
The Petty is your smaller knife for delicate work. Think mincing garlic, trimming up chicken thighs or meats, skinning fruit, and just about anything else the Bunka or Gyuto is too large for. It's an essential part of your knife range and we use ours almost daily.
Steel Type
SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.
Care Information
Introducing
Shigeki Tanaka
A fourth-generation blacksmith from the storied city of Miki in Hyogo Prefecture, Shigeki Tanaka blends rich heritage with remarkable creativity and precision. Descended from a renowned family of toolmakers dating back to the Meiji Period, Tanaka’s lineage is distinguished by their excellence in crafting both sickles and kitchen knives.
Tanaka honed his skills at the renowned Takefu Knife Village in Fukui Prefecture before establishing his own forge back in Miki. Widely regarded as one of Japan’s most skilled young artisans, he masterfully works with an extensive range of knifemaking steels—from traditional high-carbon (such as Aogami) to advanced powder stainless steels like R2/SG2.
Very informative Ben answered all my questions in full and I will be buying all my Japanese knives from the chefs edge in the future
Very informative Ben answered all my questions in full and I will be buying all my Japanese knives from the chefs edge in the future
