Tadafusa SLD Yanagi 210mm (8.2") HK-7
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Specifications
- Style: Yanagi (Sashimi) Knife
- Length: 210mm (8.2")
- Blade Steel Type: SLD Steel and Soft Stainless Steel Clad
- Handle & Bolster Material: Carbonized Chestnuts with Metal ferrule.
- HRC: 60-62
- Bevel Angle Ratio: Single bevel (Right-Handed)
- Cover: Not included
Blade Steel & Handle Material
The blade, made from Hitachi Metals' SLD steel, offers superior wear resistance and fine particle improvement. With 1.6% carbon, 13% chromium, 1% molybdenum, and 0.4% vanadium, it is classified as semi-stainless steel. This material balances durability and ease of sharpening, making it ideal for professional kitchens.
The handle is crafted from antibacterial carbonized wood, using Tadafusa’s patented technology. This material provides a comfortable grip and enhanced hygiene, perfect for kitchen use.
About Tadafusa Hocho Kobo
Sanjo, known as "a town of blacksmiths," is praised for its hardware production in Japan and beyond. Founded in 1948 in Sanjo City, Niigata Prefecture, Tadafusa boasts a rich heritage of craftsmanship and innovation.
The founder, Torasaburo Sone, began Tadafusa by making various knives, including sickles, short swords, and kitchen knives, using traditional forging techniques. Over time, he specialized in fishing and kitchen knives, as well as special knives for Soba.
Today, Tadayuki Sone, the third-generation president, upholds Sanjo's traditions while creating innovative products that reflect Tadafusa's commitment to quality and excellence.
About Yanagi (Sashimi) Knife
The Yanagi (Sashimi) knife is one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. The Yanagi is specifically designed for slicing raw fish for sushi and sashimi, or delicate cuts of other soft proteins.
The long, thin blade allows for clean, precise cuts, ensuring the delicate texture and presentation of the fish are maintained. Its single-bevel edge facilitates effortless slicing in one smooth motion, minimizing damage to the fish and preserving its natural flavor and appearance. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced.
The Yanagi knife is an essential tool for professional chefs and sushi enthusiasts aiming for perfection in their culinary creations.
