Polished Nakiri 165 Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Polished Nakiri 165 S-23
Overall Length: 305 mm
Blade Length: 165 mm
Blade Height: 52 mm
Blade Type: double-edged
Blade Finish: Migaki - polished
Steel: Aogami Blue Steel #2 + stainless steel
Hardness: 62-63 HRC 

Founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is based in the city of Sanjo in Niigata Prefecture and combines production based on a long-standing tradition with contemporary aesthetics and the demands of today. They regularly collaborate with contemporary industrial designers and have received numerous Good-Design Awards. Tadafusa focuses on traditional handmade production with an emphasis on accessibility, which is why their knives are among the more affordably priced handmade pieces from Japan. The specific processing of materials may result in minor inaccuracies, which 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 traces of handwork (scratches, grinder marks, or pronounced wood grain), we have gradually come to appreciate Tadafusa's sharpness, agility, and unique appearance.

JPTadafusa 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 from carbon steel Aogami Blue Steel #2 with a Migaki finish and stainless cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, known for excellent edge retention. It combines hardness with good toughness and relatively easy sharpening.
The oval handle is made from carbonized chestnut wood with a plastic ring. Antibacterial carbonized wood is wood that has been smoked in a kiln, thus coming closer to charcoal. This wood has almost no moisture or nutrients, making it impossible for bacteria to settle and multiply. 

Note: Shipped 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 dry with a cloth. Regularly apply oil to both the blade and handle. Avoid the dishwasher, which can damage the edge. Steel with a higher carbon content offers greater sharpness, easier sharpening, but requires more care compared to stainless steel. The knife needs to be continuously oiled, ideally before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil. The blade of this knife is clad in stainless steel, so its corrosion resistance is much higher. Pay particular 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 sharpening angle and thus require special and finer whetstones. Use quality wooden cutting boards. Store knives in a dry place to prevent steel oxidation. Avoid using for cutting or chopping frozen products or bones. The blade may chip or break.