The Japanese chef's knife, or gyuto, keeps its sharpness well, is lighter than European knives and has a thin blade, generally with a 15-degree sharpening angle. Gyuto is the main helper in the kitchen for all cutting, chopping and slicing tasks. Suitable for processing meat, fish, vegetables and fruits.

The Habakiri knife series is made of the best stainless steel alloy SG2 (HRC 62-63). Contrasting damask patterns are hand forged and unique to each knife. The knives of the Habakiri series are equipped with octagonal handles made of dark ebony wood - the knives are light and quick and set the standard for modern Japanese chef's knives.

Shigeki Tanaka is a blacksmith from Miki City, Hyogo, and one of the most famous knife makers of the younger generation in Japan. Tanaka san comes from a family of blacksmiths with a long tradition - his ancestors have held the same profession for 4 generations.

Tanaka san trained as a blacksmith under the skilled masters of Takefu Knife Village in Fukui Prefecture and then returned to Miki to open his own forge.

Tanaka san works dedicatedly with his small team and forges all his blades by hand. He is well versed in various materials and forges both stainless and carbon steel.