Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")
Tanaka Gyuto Migaki Aogami #2 210mm (8.3")

Shigeki Tanaka

Tanaka Gyuto Migaki Aogami #2 210mm (8.3")


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Tanaka Gyuto Migaki Aogami #2 is an understated gem among knives. Don’t let its simple exterior fool you, this laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag.

The gyuto design is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables. The double bevel blade (for explanation read the Blade Construction: Geometry article) is 210mm (8.3") long and should work for chefs and home cooks alike.

The core of the blade is Aogami #2 steel (one of the most regarded high-carbon steels), clad in two layers of softer stainless steel (this type of blade construction is called san mai; for more go to Blade Construction: Lamination). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, while the top-notch steel of the cutting edge will slice through food like a laser. Advantages of Aogami #2 steel are a very fine, gentle sharpness - it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where the high carbon steel is exposed will develop some patina after time, so we recommend oiling the blade regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

The minimalistic, lightweight gyuto was forged by the famous Shigeki Tanaka. His hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished (also called migaki - see article Blade Construction: Blade Finish for more) blade. The hairline border along the cutting edge, marking the border between the core and outer layers will become more prominent over time, as the exposed core develops patina.

The blade was fitted with an octagonal traditional Japanese (wa) handle, made out of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. The walnut wood was a conscious choice - the darker shade can withstand a professional environment better.

About the smithy:

The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.


Blade shape:
Steel type: Aogami #2
Hardness (HRC scale): 62-63
Overall length: 355mm (14.0")
Blade length:
210mm (8.3")
Blade height:
45mm (1.8")
Spine thickness: 0.3mm (0.01")
Weight: 170g (6.0 oz)
Handle length: 135mm (5.3")
Handle type / wood:
Japanese / Walnut
Blacksmith: Shigeki Tanaka


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.

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