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Shigeki Tanaka  |  SKU: TANA_B2KUTS_BU165

Tanaka Blue 2 Kurouchi Tsuchime Stainless Clad Bunka 165mm

$4,622.00
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Tanaka B2 Stainless Clad Tsuchime
Profile Bunka
Bevel Type Double Bevel
Weight 179 g        6.31 oz
Edge Length 170 mm   .6.69 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 2.5 mm     0.1 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 61 - 63
Surface Finish Tsuchime
Handle Octagonal Black Chacate
Region Miki
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Shigeki Tanaka’s stainless-clad Blue #2 line gives you the soul of a carbon knife without the fuss. At its core lies Hitachi’s legendary Blue #2 steel – heat-treated for a razor edge that lasts, paired with stainless cladding to resist stains and simplify care.

    The tsuchime (hammered) finish isn’t just for looks – it breaks surface tension so food releases effortlessly, while adding a rugged, artisanal vibe. And with its thin grind behind the edge, this blade glides through ingredients with minimal resistance, whether you’re slicing paper-thin scallions or dicing dense root veg.

    Forged in Miki, Japan, Tanaka’s knives balance traditional craftsmanship and modern practicality. No fragile laser here – just a confident, midweight grind that handles professional use without babying.

    For those who want carbon steel performance with less maintenance, this is your knife: sharp, sturdy, and stripped of pretension.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Thin behind the edge
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  • Prone to rust
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    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Shigeki Tanaka

    Crafted in Miki City, Hyogo—Japan’s historic blade-making heartland—Shigeki Tanaka knives embody generations of blacksmithing expertise. Known for their exceptional sharpness and balance, these blades are forged using high-carbon steel (like Aogami #2) and traditional techniques, ensuring outstanding edge retention. The brand’s signature kurouchi (blacksmith’s finish) gives each knife a rustic, hand-forged look while protecting the blade.

    Tanaka’s knives are favored by chefs and collectors for their precision, durability, and exceptional performance. Many feature elegant wa (Japanese-style) handles made from magnolia or ebony, along with his signature Bob loveless inspired coke-shaped western ironwood handle, designed for comfort and control. With a focus on pure craftsmanship over flashy aesthetics, Shigeki Tanaka delivers professional-grade blades that honor Hyogo’s samurai sword-making legacy.

    • Profile: Bunka

      A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Black Chacate

      Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.

      An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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    Shigeki Tanaka

    Tanaka Blue 2 Kurouchi Tsuchime Stainless Clad Bunka 165mm

    $4,622.00

    A long-term offering from Shigeki Tanaka. The Blue 2 core is heat treated to about HRC 62, with iron cladding and KU finish, an overall very rustic looking blade that cuts great.

    Measurements 

    135 mm
    Weight 93 g
    Total Length 271 mm
    Tip to Heel Length 139 mm
    Blade Height at Heel 32.7 mm
    Width of Spine Above Heel 2.3 mm
    Width of Spine at Middle of Blade 2.1 mm
    Width of Spine at about 1 cm from tip 0.9 mm

     

    Steel type: Blue 2 core in soft iron clad

    Hardness (HRC): 62-63

    Handle Design: K&S Teak wood handle. Optional handles available. 

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