Polished Santoku 165 SLD Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Polished Santoku 165 S-41
Total Length: 305 mm
Blade Length: 165 mm
Blade Height: 48 mm
Blade Type: double edge ground
Blade Finish: Migaki - polished
Steel: SLD + stainless steel
Hardness: 62 HRC

The 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 long-standing tradition with contemporary aesthetics and the demands of today. It regularly collaborates with contemporary industrial designers and holds numerous Good-Design Awards. Tadafusa focuses on traditional handcrafting with an emphasis on affordability, which is why their knives are among the more affordable handcrafted items from Japan. The specific material processing 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, whose style appears almost rustic with visible traces of handwork (scratches, grinding marks, or pronounced wood grain), we have gradually come 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, Praha 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 sharpens well. It retains its sharpness as long as carbon steel does, but is much easier to maintain.
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, making it a step closer to charcoal. This wood has almost 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 apply oil to the blades and handles. Avoid using the dishwasher, as it may damage the edge. The blade of this knife is made of semi-stainless steel SLD. SLD is a compromise between the edge retention ability of carbon steel 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 when cutting something acidic. To increase resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia. Regularly sharpen the knives with a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. For a single-edged knife, sharpen mainly the sharp part, and from the other side, only remove the burrs on the edge. Use a high-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.