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Free shipping in Canada for all purchases of $150 or more (More details)



Tanaka Shigeki SG2 Black Damascus Gyuto 240mm Ébène

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Original price $600.00 - Original price $600.00
Original price
$600.00 - $600.00
Current price $600.00

Forgeron: Shigeki Tanaka 田中一之刃物製作所
Zone de production: Miki-Hyogo / Japon
Profil: Gyuto
Longueur: 240mm
Type d’acier: acier des Poudres
Acier: SG2, revêtement en acier inoxydable souple
Poignée: Ébène et Corne de buffle Blonde
Orientation de la main: ambidextre
Longueur totale: 390 mm
Longueur du tranchant 242 mm
Longueur de la poignée à la pointe: 252 mm
Hauteur de la lame: 55 mm
Epaisseur: 2.4 mm
Longueur du manche: 138 mm
Poids: 237g
Shigeki Tanaka a commencé son parcours de forgeron dans le village de Takefu pendant trois ans. Il a appris les subtilités des lames forgées à la main. Plus tard, il est retourné à Miki pour continuer son travail dans l’atelier de sa famille où ils fabriquaient principalement des faux et d’autres outils agricoles. Maintenant, il se concentre sur les couteaux de cuisine et a acquis une réputation mondiale pour produire certains des meilleurs couteaux disponibles. Ces couteaux sont une œuvre d’art fonctionnelle et feraient un excellent ajout à toute collection.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings






Total lenght


Handle length at tip


Edge lenght


Blade height


Blade thickness


Handle size




SG2, revêtement en acier inoxydable souple

Steel type

Powder steel


Handle material

Ébène et Corne de buffle Blonde





Chef knife

Hand orientation



Production area



Shigeki Tanaka 田中一之刃物製作所

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.