Tanaka Amatsubu Santoku VG-10 165mm (6.5")
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Shigeki Tanaka made a very handy santoku knife perfect for cutting vegetables, fish and meat. It is just the right size – this means that it is neither too large for a home chef nor too small for a professional chef. A double bevel blade is made of excellent VG-10 steel heat-treated to 61 HRC and sandwiched between softer layers of stainless steel which give it an appealing Damascus look and a good protection against corrosion. The handle is made of black micarta that is very resistant to wear and tear.
|🦉 The term Damascus is used for stunning water-like patterning that emerges when the central core of the blade (cutting edge) is made with a harder steel and wedged between more than two layers of milder, more pliable steel. The word amatsubu (雨粒 ) translates to rain drop and the blacksmith used it to describe the Damascus pattern reminiscent of a surface sprinkled with rain drops.|
Tanaka Santoku Classic was fitted with a Western-style handle, with a durable and odorless black micarta material.
About the smithy:
Tanaka is a skilled craftsman with a keen eye for creative design and incredible mastery. He is known for endowing classic Japanese steels with Damascus look and due to his remarkable forging skills and radical departures from traditional shapes, he is one of the most recognizable Japanese blacksmiths.
His blacksmith journey started at the town of Takefu (today Echizen in Fukui prefecture), where he was quickly singled out for his talent for processing material and an eye for design. After a three-year training, he joined the family factory in the town of Miki in 1999 and started making kitchen knives. You can read more about Tanaka in this article (it includes a photo story made during our visit to the smith a few years ago).
|Hardness (HRC scale):||61|
|Overall length:||292mm (11.5")|
|Blade length:||165mm (6.5")|
|Blade height:||47mm (1.9")|
|Blade thickness:||1.8mm (0.07")|
|Weight:||145g (5.1 oz)|
|Handle length:||120mm (4.7")|
|Handle type / wood:||
Western / Black Micarta
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.