Tadafusa Kitchen Knives

The town of Sanjo has been a traditional hub of blacksmiths and knife forgers since 1625, when local farmers began learning blacksmithing techniques to protect the town from the frequently-flooding Igarashi River. Tadafusa Kitchen Knife Studio was founded in Sanjo in 1949, crafting careful high-quality knives that are incredibly lightweight and effortlessly sharp.  Equally suitable for both the home and professional chef, their designs have earned them various Good Design awards. 

Paring Knife (small)

A small, super-sharp knife for careful food prep done on a cutting board. Ideal for peeling and other small or intricate work like slicing shallots, cutting herbs, or boning smaller proteins.

Santoku Knife (Medium) 
In Japanese, santoku means “three virtues,” representing the essential skills of slicing, dicing, and mincing. This multipurpose knife was crafted to solve those same challenges, creating a sharp, precise tool that cuts easily through meat and vegetable. Tapered and lightweight, the Santoku Knife is a versatile tool for both the professional and home chef.  
Gyutou Knife (Large)
Inspired by the profile of a traditional European chef knife, the Gyutou Knife has a multipurpose blade with a slight meat cutting bias. Its large size lets you effortlessly cut thin slices from wide cuts, while its lightweight density ensures the task will not tire you out. It is an ideal tool for cutting large vegetables, cleaving slices of meat, trimming fish or slicing sashimi.  

 

Materials: Chestnut wood, stainless steel
Dimensions:  Large - Length: 8¼”                         
                       Medium - Length: 6¾”                      
                       Small -Length: 5” 
Care: Sharpen at least once every three months with a whetstone to prevent dullness and breakage. Always hold the handle firmly and always use on a chopping board (ideally wooden and not plastic). Never cut on stone or metal surfaces. Hand wash only. Not dishwasher-safe. 
Niigata, Japan



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