Shigeki Tanaka | SKU: TANA_B2KU_ST170

Tanaka Blue 2 Damascus Santoku 170mm Kurouchi Nashiji

Name: Tanaka Blue 2 Damascus Santoku 170mm Kurouchi Nashiji
Brand: Shigeki Tanaka
SKU: TANA_B2KU_ST170
Price: 5343.00 TWD
Availability: OutOfStock

$5,343.00

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	Shigeki Tanaka KU Blue 2
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	154 g \| 5.4 oz
Edge Length	169 mm \| 6 21/32″
Heel Height	49 mm \| 1 59/64″
Width @ Heel	2.4 mm \| 3/32″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.7 mm \| 1/32″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Kurouchi
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.

Forget the polish – Shigeki Tanaka's Blue #2 line is where real cutting happens. This is one of Tanaka's long-standing signature series, beloved for getting the fundamentals brutally right: a perfect profile, true workhorse grind geometry, and outstanding cutting feel that powers through prep.

Yeah, the finish is rustic. It's not a show pony. But that's the point. Tanaka pours his skill where it counts: masterfully heat-treating Blue #2 steel. This gives you serious edge retention combined with solid impact resistance – a blade built for the long haul.

This is the definition of a workhorse grind: thicker spine, robust edge, built to take real impact and keep slicing. No delicate lasers here – just reliable, day-in, day-out performance.

Heads up: It's carbon steel with iron cladding. That legendary toughness comes with responsibility – it wants to rust. Seriously, just keep it dry between tasks and after washing. It demands respect, but rewards you with incredible cutting power.

If you want a knife that feels solid in hand, powers through ingredients, and prioritizes pure, durable performance over fancy finishes, this Tanaka Blue #2 is your true carbon workhorse. Pay for the grind, not the gloss – just remember the towel!

Pros	Cons
Budget friendly Excellent performance	Need extra care Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Shigeki Tanaka

Shigeki Tanaka - Miki's unicorn knife maker.

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.

Forged in Miki City, Hyogo—the heart of Japan's blade-making tradition—Shigeki Tanaka knives represent generations of masterful blacksmithing. Each blade is handcrafted from premium high-carbon steels like Aogami #2, delivering exceptional sharpness and long-lasting edge retention. The distinctive kurouchi finish preserves the knife's rugged, hand-forged character while protecting the steel.

Renowned for their precision and balance, Tanaka's knives feature both traditional wa handles in magnolia or ebony and his signature Western-style ironwood handle—inspired by Bob Loveless's iconic "coke bottle" design—for superior grip and comfort. Favored by professional chefs and discerning collectors, these blades blend time-honored techniques with subtle modern refinements, staying true to Hyogo's samurai sword-making heritage. No flashy gimmicks—just flawless cutting performance and enduring craftsmanship.

(Handmade in Miki City, Hyogo—home to Japan's finest bladesmiths for centuries.)

“Japanese steel, Loveless soul — where desert ironwood meets the master's edge.”

Est. 1946 | 昭和21年

Known for Perfect balance of cutting performance and knife balance. Bob Loveless style western handle.

Website kanegen4th.com Read more about Shigeki Tanaka

Profile

Santoku

The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.

Compare with

Blue 2 / Aogami #2

—

1.05% 0.8% 0.5% 0.3% 0

1.05%

0.2%

1.0%

0.2%

0.1%

0.025%

0.004%

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 61–63 HRC

555759616365+

Steel

Blue 2 / Aogami #2

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

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.

Construction

Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

Finish

Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

Handle

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.

Tanaka Blue 2 Damascus Santoku 170mm Kurouchi Nashiji

Detailed Specifications