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Shigeki Tanaka  |  SKU: TANA_B2KUTS_PT165

Tanaka Blue 2 Kurouchi Tsuchime Stainless Clad Petty 120mm

$189.95
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.

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Detailed Specifications
Line Tanaka B2 Stainless Clad Tsuchime
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 89 g | 3.1 oz
Edge Length 112 mm | 4 13/32″
Heel Height 28 mm | 1 7/64″
Width @ Spine 2.7 mm | 7/64″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 1.1 mm | 3/64″
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 61 - 63
Surface Finish Tsuchime
Handle Western Pakka Wood no Bolster
Region Miki
Best for
  • Pro chefs
  • Enthusiasts
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Shigeki Tanaka’s stainless-clad Blue #2 line gives you the soul of a carbon knife without the fuss. At its core lies Hitachi’s legendary Blue #2 steel – heat-treated for a razor edge that lasts, paired with stainless cladding to resist stains and simplify care.

    The tsuchime (hammered) finish isn’t just for looks – it breaks surface tension so food releases effortlessly, while adding a rugged, artisanal vibe.

    Forged in Miki, Japan, Tanaka’s knives balance traditional craftsmanship and modern practicality. No fragile laser here – just a confident, midweight grind that handles professional use without babying.

    For those who want carbon steel performance with less maintenance, this is your knife: sharp, sturdy, and stripped of pretension.

    Pros Cons
  • Budget friendly
  • Excellent performance
  • Thin behind the edge
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  • Prone to rust
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    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.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    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: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: Blue 2 / Aogami #2

      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.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Construction: Sanmai - Stainless 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.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • Handle Specs

      Profile: Western without bolster

      Material:

      • Pakka Wood

      The most basic handle designed for mass production knives. Affordable and lightweight but still have decent durability thanks to the very stable resin infused wood firbre

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