Tanaka Ironwood Gyuto 210mm

Tanaka Ironwood Gyuto 210mm

995.99 (incl. tax)

The acid etched Damascus cladding has an almost 3D shimmer to it and the American desert ironwood handle is really the perfect match. This Tanaka Ironwood Gyuto is really a good-looking knife, but it’s the performance that really stands out. The SG2 steel holds a super sharp edge, the ergonomics and balance are perfect, and the convex grind seems to glide through almost any material with ease.

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Product Description

Japanese kitchen knives have a reputation for being super sharp and beautiful to behold. Shigeki Tanaka embodies this reputation as a master blacksmith and his SG2 Ironwood series knives are some of the most sort after and desirable kitchen knives on the planet. This Tanaka Ironwood Gyuto is no exception!

The packaging is hardly of interest. However, when you receive your Ironwood or R2 Wa series knife it comes in a wooden gift box, which is lined with red fabric and secured with a cardboard sheath and bubble wrap. The real prize awaits within though.

Fit and finish on this class of knife is pretty hard to fault. The spine and choil (heal) are rounded off and polished nicely and you really won’t find any rough or uncomfortable edges on this knife. The balance point is directly over the choil, making it feel light weight, nimble and comfortable.

Tanka has really perfected the Damascus cladding and his skill is especially obvious in the Ironwood and R2 Wa series blades. The shinogi (cladding line) is a good 6mm away from the blade edge and consistently distributed from choil to kissaki (tip).

The ironwood handle is near perfection in aesthetics and function. The smooth ergonomic shape lends itself well to most hand shapes and sizes and works well in a pinch grip. The handle is fastened with inlaid mosaic rivets and a polished stainless-steel bolster. The full tang is polished, and all junctions are flushed extremely well, and you won’t find any unsightly gaps.

The knife is constructed with SG2 steel (Rockwell 62-63) which is clad in a 32-layer acid-etched suminagashi, Damascus cladding. The profile exhibited on the edge of this Tanaka Ironwood Gyuto starts out at the choil or heel with a slight flat section, but then it tapers gradually towards the tip or kissaki. It’s a pretty traditional Gyuto shape and lends itself well to almost every cutting style.

The spine has a slight distal taper, at the bolster it is about 2.5mm thick and gradually thins down to about 1.5mm at the tip. The grind is 50/50 convex, which is perfect for this kind of knife and very simple to maintain.

After a few hours of use, it is apparent just how beautiful this knife is. The thin blade, perfect balance and overall light weight inspires confidence and reduces fatigue.  The edge profile lends well to push cutting as well as fine detail work.

The beautiful Damascus cladding on this Tanaka Ironwood Gyuto is extra hard and extremely scratch resistant. It takes abuse very well. If you are interested in the ironwood series then you are serious about knives and having used Tanaka Knives in the Modern Cooking kitchen for several years we can assure you that you will not be disappointed. The ironwood series are beautifully forged and very comfortable to use.

If you would like to learn more about kitchen knives check out our cook smart series on kitchen knives, which discusses everything from the different knife types, how they are made and there various different materials they are made from. We also have articles and videos on lots of other cooking related topics including ingredients, product reviews, cookery courses and smart cooking guides. Check out all the great reading and viewing material in our Cooking School and Magazine.

SG2 Ironwood series

The Ironwood series is a super star amongst professionals. The blade was originally created by 3rd generation master blacksmith Kazuyuki Tanaka. Since Kazuyuki’s passing Shigeki Tanaka (his son) has taken over production of this masterpiece. The series continues to impress.

The blade’s core consists of SG2 steel, which is clad in 32 layers of stainless steel (HRC 62+). It’s a Suminagashi or Damascus finish, which is acid washed. The acid wash gives the blades Damascus finish a beautiful 3D look.

The handle on this series is impressive! Ironwood, nickel silver ferrule and mosaic pins. Each handle is custom made by the Tanaka knives team.

The Ironwood series comes in a variety of different blade types including Gyuto, Santoku, Nakiri, and Petty. Each of the blades are available in a variety of different sizes also.

We consider the Ironwood series an absolute masterpiece. Shigeki Tanaka forges each blade by hand. The result is magnificent. We have a close relationship with Tanaka Knives and are proud to be able to offer this amazing range of knives.

Tanaka Knives

Tanaka knives have been hand forging kitchen knives since 1946. Based in Miki-City just outside Osaka, Japan. Tanaka Knives was made famous by Kazuyuki Tanaka who along with his son Shigeki developed the SG2 range.

The Tanaka team consists of about a 5-man team who produce each knife completely by hand. The blades are all hand forged by Shegeki Tanaka, while the handles and sharpening is all undertaken by other members of this artisan team.

Shigeki Tanaka is a world-renowned Master Blacksmith and has now taken over Tanaka Knives from his father Kazuyuki. He is a fourth-generation master and produces several kitchen knife series including the SG2 Ironwood, SG2 Wa (Japanese style Handle), VG10 3D, and VG10 Wa.

Shigeki is considered an artist within the kitchen knife industry and a number of Michelin stared chefs choose to use a Tanaka kitchen knife as their primary knife. The Modern Cooking team have been working with Tanaka Knives for several years and we can highly recommend them.

Additional Information

Blade Type




Core Steel

R2 / Super Gold 2 (SG2)

HRC Rockwell



American Desert Ironwood with Mosaic Pins


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