Polished Santoku 165 Tadafusa

Manufacturing: Japan, Sanjo
Brand: Tadafusa
Model: Polished Santoku 165 S-25
Total Length: 305 mm
Blade Length: 165 mm
Blade Height: 48 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 Niigata Prefecture, combining production rooted in long-standing tradition with contemporary aesthetics and the demands of today's world. It regularly collaborates with contemporary industrial designers and has received multiple Good-Design Awards. Tadafusa focuses on traditional handcrafting with an emphasis on affordability, making their knives among the more budget-friendly handmade pieces from Japan. Specific material processing can result in minor inaccuracies, which are a natural feature of the brand and give the knives a unique character. Similarly to the Kaji-Bei brand, whose style appears almost rustic with visible signs of handcrafting (scratches, grinder marks, or distinct wood grain), we have also gradually come to appreciate the sharpness, speed, and unique appearance of Tadafusa knives.

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 Aogami Blue Steel #2 carbon steel 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 kiln smoked, bringing it a step closer to charcoal. This wood has almost no moisture or nutrients, preventing bacteria from taking hold and multiplying. 

Note: Supplied in original packaging.

To keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly oil both the blade and the handle. Avoid dishwashers, which can damage the edge. Steel with a higher carbon content offers higher sharpness and easier sharpening but requires more care compared to stainless. The knife needs to be oiled regularly, preferably 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 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. Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different angle of sharpening, 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.