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Tanaka  |  SKU: TANA_R2DA_SA165_IRON

Tanaka R2 Etched Black Damascus Santoku 165mm Ironwood Handle

$1,199.95

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

Detailed Specifications
Line Shigeki Tanaka SG2 Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 199 g        7.02 oz
Edge Length 172 mm   .6.77 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.9 mm     0.07 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Coke-bottle Shaped Western
Region Miki
Best for
  • Enthusiasts
  • Pro chefs
  • Collectors
    		•
    • 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: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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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.

      << Slide for more >>

    • 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.

      << Slide for more >>

    • Handle Specs

      Profile: Coke-bottle shaped western

      Material:

      • Ambonya Burl Stabilized
      • Acrylic
      • G10

      Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.

      The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.

      This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

      << Slide for more

    Tanaka

    Tanaka R2 Etched Black Damascus Santoku 165mm Ironwood Handle

    $1,199.95

    SaThe unicorn of all knives, Tanaka R2 ironwood line. The R2 powdered steel is hardened to 62+ HRC and forged with 32-layer damascus cladding. 

    One only, what you see is what you will get. 

     

    Measurements 

    165 mm
    Weight 224.5 g
    Total Length 303 mm
    Tip to Heel Length 170 mm
    Blade Height at Heel 49 mm
    Width of Spine Above Heel 2.0 mm
    Width of Spine at Middle of Blade  2.0 mm
    Width of Spine at about 2cm from tip 2.0 mm

     

    Steel type: R2 (SG2) Core with etched black stainless clad

    Hardness (HRC): 62-64

    Handle Design: Ironwood western handle by Sadao Nishihara

     

     

     

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