Overview

The Shigeki Tanaka Stainless-Clad Blue #2 Kurouchi Kiritsuke 210mm with Sanjo Walnut Handle is a sharp, highly capable Japanese chef knife built for cooks who want carbon-steel cutting performance with a bold, traditional finish. Forged with a Blue #2 carbon steel cutting core, this kiritsuke gyuto offers excellent edge retention, crisp feedback on the board, and a sharpening feel that experienced knife users love. The stainless cladding adds practical protection to the blade face, while the kurouchi finish gives the knife a rustic forged character. The wide bevel and pointed K-tip make it especially useful for clean slicing, push cuts, tip work, and precise vegetable prep.

With a measured 210mm blade, 49.22mm heel height, and a thin 0.4mm tip, this knife gives you the reach of a full chef knife while staying nimble and precise. The 2.95mm heel spine provides confident feel in hand, then tapers down through the blade for smoother cutting performance. At 162g, it has enough presence for everyday prep without feeling heavy or sluggish. The Sanjo walnut handle gives the knife a warm, understated look and a comfortable octagonal grip. This is a strong choice for anyone searching for a handmade Japanese kiritsuke, Shigeki Tanaka Blue #2 knife, carbon steel chef knife, or a 210mm Japanese knife with a traditional kurouchi finish.

Common Questions

Q: Is this Shigeki Tanaka kiritsuke good for home cooks?

A: Yes. This 210mm kiritsuke gyuto is an excellent fit for serious home cooks who want a sharper, more responsive knife than a standard Western chef knife. The pointed K-tip helps with detailed cuts, while the gyuto-style profile keeps it versatile for daily prep.

Q: What is Blue #2 steel good for?

A: Blue #2, also called Aogami #2, is a high-carbon Japanese steel known for taking a very keen edge, holding that edge well, and sharpening cleanly on water stones. It is a great steel for cooks who value performance and are willing to wipe and dry the blade after use.

Q: How does this knife feel in use?

A: The measured 162g weight, 49.22mm blade height, and fine 0.4mm tip make this knife feel controlled, precise, and quick through prep. It has enough height for comfortable knuckle clearance and enough spine thickness at the heel for a confident feel, while the taper helps it move cleanly through vegetables, herbs, proteins, and detailed tip work.

Q: How do I care for a kurouchi carbon steel Japanese knife?

A: Wash by hand, dry immediately, and avoid leaving the blade wet or dirty. Do not put it in the dishwasher. Because the exposed cutting edge is carbon steel, it will develop a natural patina over time. For longer storage, apply a light coat of food-safe knife oil such as Tsubaki camellia oil. For edge maintenance between sharpenings, use a fine ceramic rod carefully or refresh the edge on the Tokushu Knife leather strop.

Q: What should I avoid cutting with this knife?

A: Avoid bones, frozen foods, hard squash stems, twisting cuts, and hard surfaces like glass, marble, or ceramic boards. Use a knife-friendly board such as a Hasegawa Pro cutting board to protect the fine Japanese edge.

Specifications

Blacksmith: Shigeki Tanaka

Knife Type: Kiritsuke Gyuto

Core Steel: Blue #2 / Aogami #2 carbon steel

Cladding Type: Stainless-clad kurouchi finish

Blade Length: 210mm

Overall Length: 346mm

Blade Height: 49.22mm

Spine Thickness (Heel): 2.95mm

Spine Thickness (Mid): 2.4mm

Spine Thickness (Tip): 0.4mm

Weight: 162g

Handle Material: Sanjo walnut octagonal handle

Hardness (HRC): Approx. 62-64 HRC

Edge: Double bevel, suitable for right- or left-handed users

Finish: Kurouchi with polished bevel

Care: Hand wash and dry immediately; never use in a dishwasher