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The Tadafusa Knife range

February 20, 2020

The Tadafusa Knife range

Tadafusa Knives

Tadafusa knives are manufactured in Niigata City on the northwest coast of Japan. This is an area famous for producing the finest sake in Japan and a traditional centre for tool and knife forging. When we visited Tadafusa in May 2103 there were three generations of knife makers working the business, who all take an immense amount of pride in their products.  

Tadafusa produce two main ranges of quality hand forged kitchen knives, desgined to appeal to all users. Bocho (meaning Japanese Style) and Hocho (meaning European Style).

The Bocho Japanese Range have a carbon core which is sandwiched between two layers of Aogami (blue paper steel) and are left with a rustic or nashiji (pear skin) finish. This finish helps prevent food from sticking to the blade when slicing items (and also offers a unique look). The sides of these blades are deliberately left unfinished, as the imperfections reduce suction allowing food to fall freely from the blade, and allows the knife to cut with less resistance.

The carbon steel blades hold a keen edge and are exceptionally sharp, and the handles are crafted from magnolia wood with Japonica wood ferrules. This wood is moisture resistant and also resistant to bacteria.

Range Options:

Ajikiri : 10.5cm blade - small knife designed for mincing, fine chopping and peeling
Gyuto :  21cm blade - butchers knife
Santoko : 16.5cm blade - all purpose knife for slicing, dicing and chopping
Gyuto :  21cm blade - butchers knife useful for cutting, filleting and preparing meat and fish
Petty: 13.5cm blade - small all purpose/paring knife great for slicing and peeling

CLICK HERE to view the entire Bocho range... 

The Hocho European Range was designed by renowned female industrial designer Fumie Shibata, for the western market. Also hand forged, this range is offered in triple layered blades of rust-resistant SLD steel (HRC of 60) and clad with soft stainless steel. The core steel of these knives offer a sharp blade which holds its edge, protected from rust and more easily maintained by the outer layer of stainless steel.They are assembled with semi-charcoaled Chestnut wood handles with antibacterial properties.

Range Options:

Bread Knife: 24cm blade - great for bread but also for cutting products with tough skin like sausages and tomatoes 
Gyuto : 21cm blade - butchers knife useful for cutting, filleting and preparing meat and fish
Petty: 12.5cm blade - small all purpose/paring knife great for slicing and peeling
Santoku : 17cm blade - all purpose knife for slicing, dicing and chopping
Sashimi: 21cm blade - designed for slicing raw fish this knife is also great for slicing other meats as well

CLICK HERE to view the entire Hocho range...

 






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