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Tadafusa kitchen knives
Tadafusa is a Japanese knife brand from Sanjo, known in Japan as "the city of blacksmiths". Since 1948, Tadafusa has made kitchen knives that do exactly what they should: cut sharply, stay sharp for a long time and fit comfortably in the hand. No unnecessary frills, just genuine Japanese craftsmanship and handwork. Want more than a standard kitchen knife without paying a fortune? Then Tadafusa is the perfect first step into the world of Japanese knives. Whether you're just starting out or have spent years in the kitchen, a Tadafusa feels efficient, familiar and razor-sharp.
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Reasons to buy Tadafusa knives
Choose Tadafusa and you choose knives that are still made largely by hand in Sanjo. Experienced blacksmiths combine traditional forging with machines that take skilled hands to operate well. Every step, from forging and hardening to sharpening and finishing, gets their full attention. The result is knives that are exceptionally sharp and stay that way for a long time. The finish is clean and unfussy: functional, but with an eye for detail. It has even earned the brand a Good Design Award.
Using a Japanese knife for the first time? Then you'll immediately notice how sharp and lightweight the knives are. Already have a knife collection of Japanese kitchen knives? Then you'll appreciate the high-quality finish of the material and the sharpening. That makes Tadafusa a natural choice for anyone looking for Japanese kitchen knives.
Tadafusa series
Tadafusa Hocho Kobo
Tadafusa's bestseller is the Hocho Kobo series. Hocho Kobo means "knife workshop", referring to the workshop where Tadafusa has worked for years.
The knives in the Hocho Kobo series have a sanmai construction: a core of hard SKD11 steel between two layers of soft stainless steel. In this case, the steel comes from Japanese manufacturer Hitachi, which calls it SLD. The soft outer layers protect the hard core and make the knife less prone to rust. The blade has a satin finish and a tapered hidden tang for good balance. The oval handle is made from charred chestnut wood, with a metal bolster where it meets the blade. Tadafusa lightly chars the wood using its own patented technique, making it more water-resistant and antibacterial.
The series includes a gyuto (chef's knife), santoku, petty, bread knife, deba knife and yanagiba. The series brings together Western-style all-rounders and traditional Japanese knives in one consistent style. The deba knife and yanagiba have a single-bevel Japanese edge; the other knives are sharpened on both sides. The bread knife is different, with a partially serrated edge. The serrations are sharpened on one side, while the rest of the blade is sharpened on both sides.
Tadafusa product types
Tadafusa gyuto
The gyuto is the Japanese chef's knife: the all-rounder you reach for to do almost anything. Its long blade lets you finely chop vegetables, meat and fish with a rocking motion.
Tadafusa santoku
The santoku has a slightly taller blade, a straighter edge and a less pointed tip than the gyuto. That's why you mainly use it with a straight up-and-down cutting motion. This knife is also a great choice for vegetables, meat and fish.
Tadafusa paring knife (petty)
The petty is a small, nimble knife for peeling, fine cutting and preparing small ingredients such as shallots and garlic.
Tadafusa bread knife
Tadafusa's bread knife is different: only the front section is serrated; the rest is smooth. The serrations make the first cut into a hard crust, then the smooth section glides through the bread. You get neat slices with hardly any crumbs.
Tadafusa deba knife and yanagiba: single-bevel sharpening
These are traditional Japanese fish knives with single-bevel sharpening. The hollow side leaves a thin layer of air between the blade and the fish, while the bevel pushes the slice away from the knife. It's hard to imagine cutting with less resistance! The sturdy deba knife makes it easy to fillet a fish. The long yanagiba is made for sashimi: it cuts neat, thin slices in a single stroke, without sawing.
History of Tadafusa
Tadafusa was founded in 1948 by Torasaburo Sone in Sanjo. Sanjo's blacksmithing tradition was born out of necessity. The Ikarashi River flooded so often that farmers could barely make a living. Around 1625, a government official brought blacksmiths to the city to teach the farmers to forge nails for extra income. Only later did the blacksmiths turn to sickles, saws and kitchen knives. Torasaburo learned the trade as an apprentice and initially made sickles, short swords and kitchen knives. He later specialised in fish knives. Kitchen knives for home cooks and professionals followed, plus the sobakiri: a special knife for cutting soba, Japanese buckwheat noodles. Today, grandson Tadayuki Sone is at the helm as the third generation.
Tadafusa's logo depicts a yattoko: traditional blacksmith's pliers used to hold red-hot steel during forging. Without this tool, it would not be possible to forge a knife by hand. The symbol represents pride in handwork and a commitment to continually improving the craft. Tadafusa wants to pass Sanjo's art of forging on to future generations and preserve jobs in the city.
