Tadafusa Blue #2 Nashiji Ajikiri 105mm (4.1")
Tadafusa knives are crafted for chefs who value precision, balance, and reliability. Known for their beautifully executed taper from spine to edge, Tadafusa blades offer smooth cutting performance and excellent control. Made with care, even in the details you don’t see, for chefs who rely on every part of their tools.
Specifications
- Brand: Tadafusa
- Style: Ajikiri
- Blade Length: 105mm (4.1")
- Weight: 3.2 oz (91g)
- Blade Height at Heel: 35.3mm (1.4")
- Spine Thickness above Heel: 3.8mm (0.15")
- Blade Steel Type: Blue #2 Steel, Stainless Steel-Clad
- Handle Material: Karin Wood with White Water Buffalo Horn Ferrule
- HRC: 62-64
- Bevel Angle Ratio: 50/50
- Cover: Not included
Blue #2 Steel, Stainless Steel-Clad
Blue Steel No.2 is a composite steel made from a high-carbon steel matrix with added chromium and tungsten. This alloy design provides excellent hardness and impact resistance. The chromium improves corrosion resistance, while the tungsten further enhances wear resistance and overall hardness.
The soft stainless cladding makes the blade more rust-resistant and easier to sharpen.
Nashiji
The nashi-ji finish gives the blade a subtle, textured surface with a soft matte look. This distinctive pattern not only adds a refined, handcrafted feel but also reduces friction during cutting, allowing for smoother, more controlled slices. A signature of fine Japanese blades, the nari-ji finish reflects both traditional craftsmanship and practical performance.
Care for Carbon Steel or Carbon Clad Knives
Due to the high carbon content, carbon steel knives, or carbon-clad knives, may develop a natural patina or show discoloration over time. Many chefs appreciate this as part of the knife’s character and history.
These changes are completely harmless and safe for food use. However, if any rust appears due to improper care, we recommend using a rust remover or other cleaning method to prevent it from spreading further.
Ajikiri Knife
The Ajikiri is a compact, lightweight variation of the traditional Deba knife, specially designed for cleaning and filleting small fish such as horse mackerel (“aji”). Its thin blade offers excellent maneuverability, making it easy to handle even at home. This design helps preserve the delicate flesh while opening or performing three-piece filleting. Beyond fish preparation, its precision and agility also make it ideal for peeling, trimming, and other fine tasks, earning it popularity among home cooks and anglers alike.
