Black Hammer-Tone Santoku 165 Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Black Hammer-tone Santoku 165 S-22
Overall length: 305 mm
Blade length: 165 mm
Blade height: 48 mm
Blade type: double-edged
Blade finish: Kurouchi and Tsuchime
Steel: Aogami Blue Steel #2 + stainless steel
Hardness: 62-63 HRC

The founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is based in the city of Sanjo in Niigata Prefecture and combines production rooted in long-standing tradition with contemporary aesthetics and the demands of today's world. It regularly collaborates with contemporary industrial designers and holds numerous Good-Design Awards. Tadafusa focuses on traditional handcrafting with an emphasis on affordability, making their knives among the more affordable hand-made pieces from Japan. The specific processing of materials can bring slight inaccuracies that are a natural hallmark of the brand and give the knives a distinctive character. Similar to the Kaji-Bei brand, whose style appears almost rustic with visible signs of handcrafting (scratches, grinder marks, or distinct wood grain), we also gradually came to appreciate Tadafusa's sharpness, agility, and unique appearance.

JP Tadafusa co., Ltd., 27-16 Higashihonjoji, Sanjo-city, Niigata, 955-0823, +81-256-32-218, info@tadafusa.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife features a blade of Aogami Blue Steel #2 carbon steel with a Kurouchi finish and stainless steel cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, known for its excellent edge retention. It combines hardness with good toughness and relatively easy sharpening.
The blade has a Kurouchi finish, which is created as a by-product of the knife forging process, also known as blacksmith's scale. Kurouchi wears off slowly through use, especially in areas where the knife is most frequently used and touched. It is therefore an excellent choice for people who want to see how their knife ages over time and appreciate knives with character. Kurouchi also provides a barrier against moisture, which can help slow down and prevent rust formation on the knife.
The blade is further refined using the Tsuchime technique – a delicate texture is created on its surface using a hammer.
The oval handle is made from carbonized chestnut wood with a plastic ring. Antibacterial carbonized wood is wood that has been kiln-smoked, bringing it one step closer to charcoal. This wood has very little moisture or nutrients, making it impossible for bacteria to establish and multiply. 

Note: Delivered in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe them dry with a cloth. Regularly oil both the blade and the handle. Avoid the dishwasher, as it can damage the edge. Steel with higher carbon content offers higher sharpness and easier sharpening, but it requires more care than stainless steel. The knife needs to be continually  oiled and preferably before the first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil – ideally linseed or camellia oil. The blade of this knife is coated with stainless steel, so its resistance to corrosion is much higher. Pay special attention to the exposed sharpest part of the blade, which should be kept clean and dry after each use. Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different edge angle and need special and more delicate sharpening stones. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.