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Shigeki Tanaka  |  SKU: TK-G3DM-GY240TK

Tanaka Ginsan Damascus Gyuto 240mm Teak

$429.95

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

Detailed Specifications
Line Tanaka G3 Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 178 g        6.28 oz
Edge Length 240 mm   .9.45 inch
Heel Height 52 mm     .2.05 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
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 Ginsan Damascus: Carbon Soul, Zero Rust Stress

    Meet Tanaka’s near-mythical Ginsan Damascus – the knife that gives you everything you love about his Blue #2 line, minus the rust anxiety. At its heart? Ginsan (Silver #3) steel – a stainless superstar that holds a carbon-like edge, stays stain-resistant, and sharpens like a dream.

    Forged with Tanaka’s signature workhorse grind, it powers through produce with excellent food release and smooth penetration. The rippling Damascus cladding isn’t just eye candy – it reduces drag and sticks nothing to the blade.

    Why chefs reach for it:

    → Same trusted Tanaka geometry as his Blue #2 legend

    → Flawless food release + glide-through cutting

    → Zero patina panic – just wash, dry, and cut

    → Arguably one of the top performers under $500

    For those craving carbon-steel performance without carbon-steel babysitting, this is your grail: Miki-crafted muscle, Damascus beauty, and stainless peace of mind.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Great OOTB
    		•
  • Fit and finish can be improved
    		•

    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.

    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: Gyuto

      Chefs Knife

      A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

      A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

      Slide for more >>

    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus 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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

      << Slide for more

    Shigeki Tanaka

    Tanaka Ginsan Damascus Gyuto 240mm Teak

    $429.95

    Shigeki Tanaka's work is very hard to come by in recent years. The Ginsan Damascus offers a very similar grind to the famous Blue 2 damascus line, and I'd consider it to be one of the best amongst Tanaka's offerings. 

    Measurements 


    		 mm
    Weight 187 g
    Tip to Heel Length 240 mm
    Blade Height at Heel 51 mm
    Width of Spine Above Heel 3.0 mm
    Width of Spine at Middle of Blade 2.5 mm
    Width of Spine at about 1 cm from tip 0.9 mm

    Steel type: Ginsan core with stainless damascus clad
    Hardness (HRC): 60-61
    Handle Design: Teak Octagonal

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    Based in Miki city of Hyogo prefecture, Tanaka not only offers the unicorn SG2 Ironwood line, their Blue 2 and Ginsan lines are also highly appreciated for their relatively low price, excellent cutting performance and its rustic look.

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