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Shigeki Tanaka  |  SKU: TK-TKSG2WA-SU240-SAYA

Tanaka Habakiri SG2 Damascus Sujihiki 240mm with Saya

$849.95

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

Detailed Specifications
Line Shigeki Tanaka SG2 Damascus
Profile Sujihiki / Slicer
Bevel Type Double Bevel
Weight 141 g | 5.0 oz
Edge Length 241 mm | 9 31/64″
Heel Height 36 mm | 1 27/64″
Width @ Spine 2.1 mm | 5/64″
Width @ Mid 1.6 mm | 1/16″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Octagonal Ebony
Region Miki
Best for
  • Enthusiasts
  • Pro chefs
  • Collectors
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Forged in Miki, Japan, this iconic line was pioneered by the late master Kazuyuki Tanaka in the early 2000s. Today, his son Shigeki Tanaka hammers that legacy forward – refining every blade with the same relentless pursuit of excellence.

    Why it endures:

    → SG2 Core: Powdered SG2 steel delivers extreme edge retention, stain resistance, and a scary-sharp bite that lasts.

    → Artisan Damascus: Clad in deeply etched, rippling layers – a hypnotic, storm-cloud pattern that’s pure functional artistry.

    → Two types of handle:

    - WA: Sleek, balanced, traditional grace.

    - Western: Sun-baked desert ironwood – a tribute to Bob Loveless, offering warm, confident control.

    Shigeki now forges this vision: a knife where uncompromising performance meets striking beauty. For those who demand steel that works as hard as they do – and takes their breath away doing it.

    Pros Cons
  • Excellent performance
  • Highly collectable
  • Great artistic
    		•
  • High budget
  • Etched damascus can be hard to maintain
    		•

    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: Sujihiki

      Slicer

      The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.

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    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << 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.

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    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

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