Tadafusa SLD Kiritsuke Gyuto 210mm (8.2") Hammered (Tsuchime) with Ebony Handle
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Featuring an SLD steel core, this knife delivers an outstanding balance of edge retention and ease of sharpening. The carefully applied tsuchime (hammered) finish promotes smooth food release, while the soft stainless steel cladding enhances durability and ease of maintenance.
A rare Western-style handle crafted entirely from premium ebony wood adds both luxury and comfort. Combining performance, practicality, and refined craftsmanship, this is a knife designed to excel in everyday use.
Specifications
- Brand: Tadafusa
- Style: Gyuto Chef Knives
- Blade Length: 210mm (8.2")
- Weight: 8.1 oz (229g)
- Blade Steel Type: SLD Steel and Soft Stainless Steel Clad
- Handle Material: Ebony (Kokutan) Wood
- HRC: 60-62
- Bevel Angle Ratio: 50/50
- Cover: Not included
Blade Steel
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.
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 Kiritsuke Gyuto Knife
Kiritsuke (difficult to transliterate, but the inherent meaning is pushing and cutting, similar to a sword) is a knife style whose meaning has shifted in recent years. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of a Usuba and Yanagiba. Recently, it has become common to refer to any knife with a pointed tip of the same shape as a Kiritsuke or K-tip knife, such as Kiritsuke Gyuto or Kiritsuke Yanagiba. As these knives combine the functions of a Usuba and Yanagiba, they are more versatile in a kitchen since only one knife is required. However, that versatility also means the knife is less specialized for each task and is more difficult to use at the same level. In Japan, usually only the executive chef uses a Kiritsuke.
CA Residents: Prop 65 Warning
WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.p65warnings.ca.gov
