Hammer-Tone Santoku 165 SLD Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Hammer-Tone Santoku 165 S-43
Total length: 305 mm
Blade length: 165 mm
Blade height: 48 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 Niigata Prefecture, seamlessly merging traditional production with modern aesthetics and contemporary demands. It regularly collaborates with current industrial designers and holds numerous Good-Design Awards. Tadafusa focuses on traditional handcrafting with an emphasis on affordability, making their knives among the more budget-friendly handcrafted pieces from Japan. The specific processing of materials can bring slight imperfections that are a natural hallmark of the brand, giving the knives a unique character. Similarly to the brand Kaji-Bei, whose style seems almost rustic with visible traces of handwork (scratches, grinder marks, or distinct wood grain), we at Tadafusa have gradually become fond of their sharpness, swiftness, 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 has a blade made of three-layered 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 treated with the Tsuchime technique - a pattern is created on its surface using a hammer. Tsuchime can provide better grip when holding the blade, making it less likely to slip in the hand. Conversely, it reduces the adhesion of food to the blade, as 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 kiln-smoked, bringing it one step closer to charcoal. This wood has almost no moisture or nutrients, preventing bacteria from settling and multiplying. 

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe them with a dry cloth. Regularly oil both the blade and the handle. Avoid the dishwasher, which can damage the edge. The blade of this knife is made of semi-stainless steel SLD. SLD is a compromise between the edge-holding capability of carbon steel and the corrosion resistance of stainless steel. This steel will rust if you allow it. Proper care requires keeping the blade clean and dry after use, especially when cutting something acidic. To enhance resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia oil. Regularly sharpen the knives on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer grinding stones. For a single-edged knife, main sharpening is on the sharp side, while the burr on the edge is removed from the other side. 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 might chip or break.