Scotch
Head Chef
Regarding Tanaka knives -- the blades are well made but not nearly as nicely finished as the Hattori knives, and the handles are not the greatest. The WA or Japanese-style handles on my knives have gaps where the blade is attached to the handle, and with one, a Nikiri make of VG10, I have to pound the end of the handle on the counter about once a week to drive the tang back into the handle because it's coming loose -- and the knife is only a couple of months old. But I do like the knife nonetheless -- good value, especially from the Ebay seller I mentioned, who is very highly regarded on the knife forums I sometimes visit.
As for the Western-style handles, it's my understanding that they are not full tang, but I don't own any of those so I can't be certain.
As for the Western-style handles, it's my understanding that they are not full tang, but I don't own any of those so I can't be certain.