Hammer-Tone Nakiri 165 SLD Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Hammer-Tone Nakiri 165 S-42
Total length: 305 mm
Blade length: 165 mm
Blade height: 52 mm
Blade type: double-edged
Blade finish: Tsuchime
Steel: SLD + stainless steel
Hardness: 62 HRC

The founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is located in the city of Sanjo in the Niigata Prefecture and combines production based on long-standing tradition with contemporary aesthetics and modern demands. It regularly collaborates with contemporary industrial designers and has received several Good-Design Awards. Tadafusa focuses on traditional hand production with an emphasis on accessibility, and therefore their knives are among the more affordable handcrafted pieces from Japan. The specific processing of materials may result in slight imperfections that are a natural hallmark of the brand and give the knives their unique character. Similar to the brand Kaji-Bei, whose style appears almost rustic with visible handwork marks (scratches, grinder marks, or distinct wood grain), we have gradually grown fond of Tadafusa's sharpness, agility, and unique look.

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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made of three-layer steel (SLD + stainless steel). Semi-stainless steel SLD was originally designed by Hitachi for cutting other steels. SLD is hard and easy to sharpen. It retains sharpness as long as carbon steel, but is much easier to maintain.
The blade is further enhanced using a Tsuchime technique - a structure is created on its surface using a hammer. Tsuchime can provide better grip when holding the blade, which then slips less in the hand. The grip on food, on the other hand, is reduced because it creates many small air pockets between the blade and the food.
The oval handle is made of carbonized chestnut wood with a plastic ring. Antibacterial carbonized wood is wood that has been smoked in a kiln, bringing it a step closer to charcoal. This wood has virtually no moisture or nutrients, making it impossible for bacteria to settle and multiply. 

Note: Supplied 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 with a dry cloth. Regularly oil them on both the blade and the handle. Avoid the dishwasher, which can cause damage to the edge. The blade of this knife is made of semi-stainless steel SLD. SLD is a compromise between the ability of carbon steel to retain edges and the corrosion resistance of stainless steel. This steel will rust if you allow it. For proper care, it is essential to keep the blade clean and dry after use, especially if cutting something acidic. To increase resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia oil. Regularly sharpen the knives on a sharpening stone, but remember that Japanese knives have a different edge angle and therefore require special and finer sharpening stones. With a single-sided knife, you mainly sharpen the sharp part, and on the other side, only burrs on the edge are removed. Use a quality wooden cutting board. Store the knives in a dry place to prevent the oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.