Tadafusa Blue #2 Nashiji Nakiri 165mm (6.5")
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: Nakiri
- Blade Length: 165mm (6.5")
- Weight: 6 oz (170g)
- Blade Height at Heel: 50.8mm (2")
- 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, 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.
Nakiri Knife
Nakiri (lit. "vegetable cutting knife") is a double-bevel version of the traditional single-bevel Usuba. With a notably flat edge profile, even more so than the already-flat Japanese Gyuto, it excels at push-cutting techniques, allowing for efficient, clean slices through vegetables. Many Nakiri knives feature a gentle curve near the center of the blade, which helps reduce the risk of creating a recurve during sharpening and compensates for surface irregularities that could hinder complete cuts. As its name suggests, the Nakiri is specifically designed for vegetable preparation and is best suited for tasks that don’t rely on a pointed tip for precision.
