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115 products
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$200 - $300
Specifications
Style: | Nakiri |
Blade Length: | 165mm |
Overall Length: | 306mm |
Weight: | 138g |
Blade Height @ Heel: | 51mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 2.3mm |
Spine Thickness @ Mid: | 1.3mm |
Spine Thickness 1cm from tip: | 0.8mm |
Blade Material: | Shirogami 2 with Damascus Clad |
Handle Material: | Octagon Walnut w/Pakkawood Bolster |
HRC: | 62 |
Knife Information
Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.
Best paired with a camellia oil, wooden saya and a 1000/6000 whetstone
This knife is great for:
✅ Those wanting a fairly easy knife to maintain, but don't mind carbon steel maintenance
✅ Those who like slightly thicker and heavier knives with comfy western style handles
✅ Pinch grip cutters
✅ Cutting vegetables
Specifications
Style: | Nakiri |
Blade Length: | 165mm |
Overall Length: | 310mm |
Weight: | 174g |
Blade Height: | 50mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 3.2mm |
Spine Thickness @ Mid: | 1.9mm |
Spine Thickness 1cm from tip: | 1.6m |
Blade Material: | Blue 2 Core w/stainless clad |
Handle Material: | Octagon Walnut |
HRC: | ~62 |
Specifications
Style: | Gyuto |
Blade Length: | 210mm |
Overall Length: | 365mm |
Weight: | 146g |
Blade Height @ Heel: | 52mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 2.9mm |
Spine Thickness @ Mid: | 1.9mm |
Spine Thickness 1cm from tip: | 1.2mm |
Blade Material: | Blue Super Core, Stainless Clad, Kurouchi Finish |
Handle Material: | Octagon Walnut w/Pakkawood Bolster |
HRC: | ~63 |
Knife Information
These Tosa knives are crafted by Kosuke Muneishi, known for a technique known as Warikomi, where a glowing piece of cladding is split and the core cutting edge inserted, then forged together by hand. It is a complicated process that requires a high level of finesse and competence.
STEEL BREAKDOWN – Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.
Specifications
Style: | Gyuto |
Blade Length: | 180mm |
Overall Length: | 325mm |
Weight: | 150g |
Blade Height @ Heel: | 46mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 3.1mm |
Spine Thickness @ Mid: | 2.1mm |
Spine Thickness 1cm from tip: | 1mm |
Blade Material: | Blue 2 Core Carbon Clad, Kurouchi Finish |
Handle Material: | Octagon oak |
HRC: | 63 |
Specifications
Style: | Bunka |
Blade Length: | 165mm |
Overall Length: | 303mm |
Weight: | 121g |
Blade Height @ Heel: | 48mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 1.9mm |
Spine Thickness @ Mid: | 1.5mm |
Spine Thickness 1cm from tip: | 0.7mm |
Blade Material: | Shirogami 2 with Damascus Clad |
Handle Material: | Octagon Walnut w/Pakkawood Bolster |
HRC: | 62 |
Specifications
Style: | Bunka |
Blade Length: | 170mm |
Overall Length: | 310mm |
Weight: | 143g |
Blade Height @ Heel: | 49mm |
Bevel: | Double Bevel |
Spine Thickness @ Heel: | 2mm |
Spine Thickness @ Mid: | 2mm |
Spine Thickness 1cm from tip: | 0.5mm |
Blade Material: | Ginsan Core, Stainless Migaki Clad |
HRC: | 61 |
Handle: | Octagon Ebony |