Tadafusa Blue 2 Nashiji Gyuto 240mm
|Spine Thickness @ Heel:||4.2mm|
|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|
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founded in 1948
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.
- 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.