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  • Tadafusa S40 Nakiri (vegetable knife) 165 mm
    Tadafusa S40 Nakiri (vegetable knife) 165 mm

    Tadafusa S series Nakiri SLD steel,

    Blade of laminated (3-layer) stainless SLD-Magic steel in the core. The blade is thin and manually sharpened and has no thickenings which makes sharpening very easy. This traditional vegetable…

    € 99,00
  • -29%

    Tadafusa SHIP-09 Magiri ('Fishermans knife') 135 mm
    Tadafusa SHIP-09 Magiri ('Fishermans knife') 135 mm

    Tadafusa SHIP-serie Stainless steel 'Fishermans knife)

    Traditionally single-sided blade made of corrosion-resistant steel. The fixed blade is thin and manually sharpened and has no thickenings which makes sharpening very easy.…

    € 49,00 € 35,00
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Tadafusa

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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 logo wit.jpgTadafusa 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.

 

 

 

 

 

Lagen staal Sanmai gesmeed

 

 

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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S-serie

Traditional handle, double-sided SLD-Magic steel

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S-serie Tsuchime (hammered)

Traditional handle, double-sided SLD-Magic steel with a nice hammer stroke

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SN-serie

Modern handle, double-sided Aogami blue # 2 steel with an unique forging pattern

 

HN-serie.jpg

HN-serie

D-shaped magnolia wooden handle, buffalo horn bolster, double-sided Aogami blue # 2 steel


Unfortunately, no wooden sayas are available for the Tadafusa knives.

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