Ichimonji Tan AUS8 Wa-Gyuto Chef Knife

Ichimonji Tan AUS8 Wa-Gyuto Chef Knife

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¥20,700
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¥20,700
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Tan Series

"Tan" 淡 means simple in Japanese. Like our Sazanami range, our Tan series has a Damascus pattern and a Tsuchime (hammered) finish to emphasize the blade's beauty.

This is a series of stainless clad knives. The core blade is made of AUS8 stainless steel, which is then sandwiched between other stainless steels. Cladding makes the knife stronger and allows for patterns on the blade's exterior without compromising the blade's quality.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1tankc-210 210 360 150
1tankc-240 - - -
Blade Material Name Handle
Double Edgedd

Double Edged

AUS-8 Oak

Gyuto

Gyuto, literally means "Beef knife" . The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born.In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.

Professionals often use in the 240mm-270mm size range. For home use, the most popular size is 180mm-210mm.

AUS-8

Stainless Steel

AUS-8 Steel is a standard stainless steel that is often used in knives due to its corrosion resistance and ease of sharpening in comparison to other steels.

Clad

Forging Process : The cladding method

This method of knifemaking involves forge welding two or more pieces of steel together. The inner core steel is extremely hard, while the outer layer steel is softer and more durable. Most Damascus steel knives available on the market today are made using this method. It allows craftsmen to produce beautiful and well performing blades at a reasonable cost.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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