Tadafusa Blue #2 Nashiji Sujihiki 240mm (9.4")
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: Sujihiki (Slicing Knife)
- Blade Length: 240mm (9.4")
- Weight: 4.9 oz (139g)
- Blade Height at Heel: 34.2mm (1.35")
- Spine Thickness above Heel: 3.1mm (0.12")
- 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.
Sujihiki Slicing Knife
Sujihiki (lit. muscle pulling, meaning muscle or tendon cutter) is the Japanese adaptation of Western-style slicers. These knives are made thinner and shorter than chef's knives, nakiri, and santoku to minimize friction while slicing meat and fish. Some chefs will use this style of knife to prepare sashimi and sushi instead of a yanagi-ba for its favorable maintenance requirements versus single bevel knives.
