Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 2 of 2 FirstFirst 12
Results 11 to 18 of 18

Thread: Tanaka blue #2 gyuto

  1. #11
    Senior Member
    Join Date
    May 2012
    i love me blue steel.

  2. #12

    Join Date
    Jul 2012
    Ghent, NY
    The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.

  3. #13

    Join Date
    Feb 2013
    People's Republic of Massachusetts
    Quote Originally Posted by Mike9 View Post
    The Tanaka 240 blue/damascus is probably the best bang for the buck knife for a <$200 new purchase.
    +1 I have one and it takes/holds a great edge.


  4. #14
    Senior Member augerpro's Avatar
    Join Date
    Jan 2013
    Been using my 210 Tanaka in blue 2 for about a week and I'm impressed with the value. The grind/geometry seems real good. Thin-ish but not a laser. Slides through food pretty darn well. With the extra weight over my Ginga it seems to be a better chopper, especially when just using the tip. I'm sort of torn, I really like my Ginga, and I think for slicing it is still better, but not by much, the extra weight of the Tanaka really helps it go through food with any sort of chopping motion. I do not like the Tanaka's profile though, I like flat-ish and somewhat parallel to the handle, the Tanaka is just a curve up up and away. Put some Sam Maloof poly/oil finish on the handle. I think for $130 this is a great intro Japanese knives, once I learn everything I like about it, it will definitely end up in a friend's hands.

    Makes me wonder what combines the effortless slicing of the Ginga with some weight? A Shig is getting tempting...

  5. #15

    Join Date
    Mar 2011
    Houston TX
    I have had mine about a month or so and have really been enjoying it. Sharpens easily and just a lot of fun. It doesn't have the best food release that's my only complaint
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	IMG_3864.jpg 
Views:	103 
Size:	140.9 KB 
ID:	15170  

  6. #16
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Clayton, NC- surrounded by lots of trees
    Mike, I was hoping you'd tire of it and sell it to me, lol. I like your etch; very pronounced.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!

  7. #17
    Senior Member panda's Avatar
    Join Date
    Dec 2012
    south east florida
    are there any sharpening and/or grinding techniques to improve food release? that's pretty important to me. and i'm thinking of doing the hot vinegar etching process to form a full fledged patina. don't much care for the damascus, would prefer monosteel or a simple cladding like the ginsanko series.

  8. #18
    Senior Member eaglerock's Avatar
    Join Date
    Oct 2012
    I love my Tanaka 105 blue, gets scary sharp and hold the edge for ever.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts