Tadafusa Blue 2 Nashiji Gyuto 180mm

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Tadafusa Gyuto 180mm
Tadafusa Gyuto 180mm
Tadafusa Gyuto 180mm
Tadafusa Gyuto 180mm

Tadafusa Blue 2 Nashiji Gyuto 180mm

US$187 US$179

Specifications

Style:Gyuto
Blade Length:180mm
Overall Length:324mm
Weight:141g
Blade Height:40mm
Bevel:Double Bevel
Spine Thickness @ Heel:3.3mm
Spine Thickness @ Mid:2mm
Spine Thickness 1cm from tip:0.9m
Blade Material:Blue 2 Core w/stainless clad, Integral Bolster
Handle Material:Ambidextrous Walnut Hybrid
HRC:~62
Availability: Out of stock SKU: TAD-GYU-180

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Description

TADAFUSA SANJO

Tadafusa
Sanjo - Japan

ABOUT TADAFUSA – 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.

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.

Care Information
  • Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
  • Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
  • Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.

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