Tadafusa
Tadafusa is a Japanese knife maker with a big history. From 1876 it was forbidden to forge Samuraiz in Japan. Many swordsmiths changed from making Samuraiz to the manufacturing of kitchen knives. The Tadafusa family is one of them. The pliers logo is the hallmark of the Tadafusa knives.
Tadafusa knives are available in several series:
- S-serie: traditional handle, double-sided, making the knives suitable for both left and right-handed people. Japanese Hitachi SLD-Magic stainless steel. This SLD steel has a hardness of 62 (Rockwell C).
- SN-serie: double-sided blade with a regular handle, core layer of (non-rustproof) Japanese Aogami (Blue) 2 (YSS (Yasuki Specialty Steel)) steel with a hardness of 61-63 (Rockwell C).
- SAN-serie: double-sided blade with a traditional magnolia wooden handle with a bolster (crop) of light brown parchment wood. Sanmai forged with a core layer of (non-stainless) Japanese Aogami (Blue) 2 (YSS (Yasuki Specialty Steel)) steel with a hardness of 62-63 (Rockwell C).
- HN-serie: double-sided blade with a traditional D-shaped magnolia wooden handle with a bolster (crop) of black buffalo horn. Sanmai forged with a core layer of (non-stainless) Japanese Aogami (Blue) 2 (YSS (Yasuki Specialty Steel)) steel with a hardness of 63-65 (Rockwell C).
- TN-serie: double-sided blade with a traditional oval magnolia wooden handle with a bolster (crop) of light brown parchment wood. Sanmai forged with a core layer of (non-stainless) Japanese Shirogami (White) 2 (YSS (Yasuki Specialty Steel)) steel with a hardness of 63-64 (Rockwell C).
- K-serie: Single-sided or double-sided blade with a traditional oval or d-shaped magnolia wooden handle with a bolster (crop) of black plastic. Sanmai forged with a core layer of (non-stainless) Japanese Shirogami (White) 2 (YSS (Yasuki Specialty Steel)) steel with a hardness of 63-64 (Rockwell C).
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The knives from the SN-series have a slightly larger handle compared to other Japanese chef's knives, so this series is extremely suitable for the larger western hands.
Because the knives are forged with a core layer of extremely hard steel and an outer layer of softer stainless steel, 3 layers are formed in the blade. This is clearly seen in the SN series.
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Traditional handle, double-sided SLD-Magic steel |
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Traditional handle, double-sided SLD-Magic steel with a nice hammer stroke |
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Modern handle, double-sided Aogami blue # 2 steel with an unique forging pattern |
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D-shaped magnolia wooden handle, buffalo horn bolster, double-sided Aogami blue # 2 steel |
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