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    Home / Tools / Home / Santoku 165 mm Black Hammer-Tone Tadafusa

    Santoku 165 mm Black Hammer-Tone Tadafusa

    Code: TT0424
    Carbon Steel
    01 tokyo tools tadafusa black hammer tone santoku 165
    2 390 Kč Measure price:
    In Stock
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    The first Japanese knife or one knife for most everyday cooking. A 165 mm Santoku with an Aogami #2 carbon steel core that holds its edge for a long time.

    Detailed information

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    Product detailed description

    Santoku 165 mm Black Hammer-Tone Tadafusa

    Food preparation begins with the first cut. This is where you notice most clearly how naturally the knife guides the cut and how securely it sits in your hand. The Santoku 165 Black Hammer-Tone Tadafusa is an all-purpose kitchen knife for everyday preparation of vegetables, meat, and fish. The wide blade with a rounded tip allows for comfortable work on a cutting board, while the three-layer San Mai construction combines an Aogami #2 carbon steel core with stainless steel cladding. The black Kurouchi finish is a traditional surface treatment in which a layer of black oxides formed during heat treatment remains on the blade. Tadafusa also uses it as partial protection of the surface against corrosion.

    Details

    Made in: Japan, Sanjo
    Brand:Tadafusa
    Model:  Black Hammer-Tone Santoku 165 (S-22)
    Profile: Santoku
    Edge: double-bevel
    Blade length: 165 mm
    Blade height: 48 mm
    Overall length: 305 mm
    Steel type: San Mai – carbon steel core with stainless steel cladding
    Blade core:  carbon steel Aogami #2 (Blue Steel #2)
    Blade finish: Kurouchi and Tsuchime
    Hardness: 62–63 HRC
    Handle: carbonized chestnut with a plastic ferrule


    Read more:

    Guide to Japanese knife types →

    Manufacturer

    Tadafusa is a family-run knife workshop from Sanjo, Japan, that has been making kitchen knives since 1948. The entire production process takes place under one roof – from forging and heat treatment to sharpening and final finishing. Collaborations with designers Fumie Shibata and Yusuke Seki have brought the brand several Good Design Awards.


    JP Tadafusa Co., Ltd., 27-16 Higashihonjoji, Sanjo-city, Niigata 955-0823, Japan, +81-256-32-218, info@tadafusa.com

    CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 101 00, CZ, +420 773 707 811, info@tokyotools.cz

    Materials and care

    The blade core is made of Aogami #2 carbon steel and clad in stainless steel. The exposed part of the carbon steel core along the edge will naturally react with food during use and gradually develop a patina. This is a normal characteristic of carbon steel.


    Wash the knife by hand only, dry it immediately after use, and store it in a dry place. Regularly treat the blade with a thin layer of oil suitable for maintaining kitchen knives, such as camellia oil.


    Read more:

    Tool care →
    Guide to freehand knife sharpening on water stones →

    What you should know

    Use the knife on a cutting board made of wood or another material that is gentle on the edge. It is not intended for cutting bones, pits, shells, hard woody stems, or frozen food. Do not use it for prying or other lateral loading of the blade.


    Do not wash the knife in a dishwasher or use a rotary electric sharpener. Keep it out of the reach of children and store it so that the blade is protected from damage and unintended contact.


    Read more:

    Safe use of tools →

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    Additional parameters

    Category: Home
    Use: Slicing
    Tool Type: Knives
    Material: Carbon steel
    Origin: Japan
    Knife type: Santoku
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    More about Tadafusa

    Tadafusa is a family-run knife workshop in Sanjo, Japan, making kitchen knives since 1948. The entire production process takes place under one roof – from forging and heat treatment to sharpening and final finishing. Collaborations with designers Fumie Shibata and Yusuke Seki have earned the brand several Good Design Awards.

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