Tadafusa "Seido" Blue 2 Nashiji Gyuto 240mm

$359.00 AUD

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

✅ Larger cutting (larger meats etc)

Style: Gyuto
Blade Length: 240mm
Overall Length: 397mm
Weight: 215g
Blade Height: 50mm
Bevel: Double Bevel
Spine Thickness @ Heel: 4.2mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 0.9m
Blade Material: Blue 2 Core w/stainless clad
Handle Material: Octagon Walnut
HRC: ~63


Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.



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Customer Reviews

Based on 1 review
Chef Rizzy
Tadafusa 240mm gyuto 'seido' blue 2

Absllute banger of a knife for a daily driver if youre a chef who leans towards larger knives. Perfect weight balance, **** finish and even sexier patina the more you use it. Out of the box sharpness out of this world as is the edge retention.buy it if you can because chances are it will be out of stock or the next person into the store will grab it