Polished Nakiri Azumagata 150 Tadafusa

Production: Japan, Sanjo
Brand: Tadafusa
Model: Polished Nakiri Azumagata 150 S-24
Total length: 295 mm
Blade length: 150 mm
Blade height: 53 mm
Blade type: double-edged
Blade finish: Migaki - polished
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 the Niigata prefecture and combines production based on long-standing tradition with contemporary aesthetics and today's demands. They regularly collaborate with contemporary industrial designers and hold a number of Good-Design Awards. Tadafusa focuses on traditional handcrafting with an emphasis on accessibility, making their knives among the more affordable handcrafted pieces from Japan. The specific processing of materials can bring slight inaccuracies, which are a natural feature of the brand and give the knives a distinctive character. Similar to the Kaji-Bei brand, which has a rustic style with visible traces of handwork (scratches, grinder marks, or prominent wood grain), we gradually grew 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife features a blade made of Aogami Blue Steel #2 with a Migaki 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 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 nearly 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 rub oil on the blade and handle. Avoid the dishwasher, which can cause damage to the edge. Steel with a higher carbon content offers higher sharpness, easier sharpening, but requires more care than stainless steel. It's essential to oil the knife periodically, preferably from the first use. Keep carbon steel blades clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil. The blade of this knife is coated with 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. Sharpen the knives regularly on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. 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.