Shigeki Tanaka Japanese Knives

I've had a long standing love for Tanaka knives. From his workhorse blades up to his premium lines I feel there really is no better bang for the buck. Shigeki is an extremely talented blacksmith who is constantly improving his craft. After taking over for his father Kazayuki Tanaka, I've seen Shigeki's work steadily improve over the course of the last 5 years to an extremely high level which is quite scary considering he is still about my own age of 35. Imagine the blades he will be forging 20-30 years from now!! Ridiculous. Truly a craftsman and an artist and a genuinely nice guy. Shigeki is the man!!

Knives:
Tanaka 165mm R2 Santoku
Tanaka 215mm R2 Wa-Gyuto
Tanaka 240mm R2 Ironwood Gyuto
Tanaka 300mm Blue #2 Yanagiba with Stefan Keller handle
Tanaka 300mm Blue #2 Sakimaru Takobiki

Song: Clever Monkey - Patterns (ft. La Meduza)

[AverageRecords]

just discovered your video now after so many years :D I ordered my first Shigeki Tanaka Gyuto last week, due to arrive on Wed, cannot wait! Great knife skills there!

[bobluhrs]

Thanks for the great video, Rick. Loved watching the skill and knife performance on all these different foods.

[KamMP]

hi mate :) are you gonna upload some new videos? already watched all on your channel more than once and can't wait for more! :)

[bobluhrs]

On impulse I bought a Hon Kasumi left handed usuba from Epicurean Edge in Kirkland WA. Just walked in and bought it for 141 (right handed it's 99). Amazing how thin and polished things like peppers, tomatoes, even walnuts came out. Made things taste better, too. I went back and bought the Kamagata Usuba by Shigeki Tanaka, basically same but slightly longer and with a curving top end instead of square for 500. Blue steel lovely satin damascus. Tanaka does walnut slices better than other one,

[RickTheory]

Awesome, thank you for the comments. Great observations.

[ozgundemirr]

very nice video, very nice knives, very nice technique

[JeremyEastonMarks]

Your technique is flawless. I meant an introduction to proper technique for people who haven't learned to use a knife properly. Showing the different types of cuts that can be done and how to best do them.

My apologies on the miscommunication.

[SirShazar]

I'm no expert, but I think that's a small maguro bōchō (tuna knife). It is used to remove whole loins off tuna, by running the knife along the spine from head to tail. Since the tip of the knife is scraping along the spine, it needs to be sturdier then a yanagiba. That's my guess anyway.

[anthonywaldrep]

Superb knife skills!!  I've got a Tanaka ginsan 210mm wa-gyuto and I love it!

[actafewl]

Anyplace to buy Tanaka's other than chefknivestogo? They are out of stock for awhile

[SeanPoeZ]

What's the purpose of a tanto tip on a long slicing knife like the one on the right?

[TheDiabloeRa]

i was thinking about getting the tanaka ironwood gyuto and ive heard great things about it but ive never used R2 steel. I just wanted to know how it holds up.

[RickTheory]

It gets super scary sharp and just holds the edge for a ridiculous length of time. Easy to sharpen as well. Really it's some of the best stainless when heat treated properly in my opinion.

[martham]

That is sick knife skills. Saw some things I can improve on so thanks.

[GiampaoloLoi]

good knife (santoku), I'm using it for days and I love it more and more

[CheeseElf]

Amazing skills. You're awesome at using knifes.

[JeremyEastonMarks]

You should do a video showing how to use the knives properly.

[amazncy]

U r such a pro. Ur boss must be proud of u

[RickTheory]

It's not a maguro bocho or magurokiri aka tuna sword its actually a sakimaru takobiki or takohiki which means round tip octopus slicer. It's basically a thinner version of the yanagiba designed for slicing octopus. Takohiki or takohiki are just a regional variant of the yanagiba.

[RickTheory]

You'll get there. P.S. I never went to culinary school. Experience is the best teacher.