Tanaka Slicer SG2 Ironwood 330mm is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached to a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip.
The knife is stored in a traditional wooden box and offers a very special collector's experience thanks to its features and design. Suitable for Japanese knife connoisseurs who appreciate handmade and traditional Japanese blades.
Its long and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish. 330mm (13") long slicer is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness.
SG2 steel is high-quality powder steel, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). In short, very hard steel which will keep a smooth, sharp edge for a long time.
The core layer consisting of the harder SG2 steel was sandwiched between 32 layers of softer steel. This technique is called san-mai damascus and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
It has a double bevel (symmetrical) blade with a hamaguri grind.
The blade has a 33-layer black (etched) damascus finish (see article Blade Construction: Blade Finish for more). It also bears a kanji inscription that reads: 名匠誠貴作, which translates to 'Made By Master Craftsman Shigeki.'
The Western style (Yo) handle is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance.
Ironwood, known as "tetsuboku" in Japanese, is a prized material widely used in traditional Japanese cutlery. Handles made from this wood are renowned for their exceptional hardness, durability, and striking textured patterns, which provide both functionality and aesthetic appeal. The ironwood gives the knife a natural warmth, improves grip and ensures durability of the handle.
ABOUT THE BLACKSMITH:
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: Slicer
Steel type: SG2
Blade construction: San-mai / full hamaguri / damascus
Hardness (HRC scale): 63-64
Overall length: 456mm (18")
Blade length: 323mm (12.7")
Blade height: 43mm (1.7")
Spine thickness: 2.4mm (0.09")
Weight: 295g (10.4 oz)
Handle length: 127mm (5")
Handle type / wood: Western / Ironwood
Kanji on the blade:
Blacksmith: Shigeki Tanaka
Location of the smithy: MIKI / Hyōgo Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.