Tadafusa SLD Sujihiki 240mm (9.4") 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: Sujihiki (Slicing Knife)
- Blade Length: 240mm (9.4")
- Weight: 6.3 oz (178g)
- Blade Height at Heel: 34mm (1.34")
- Spine Thickness above Heel: 3.7mm (0.15")
- 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 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.
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
