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Tadafusa Blue 2 Nashiji Sujihiki 270mm

$288.00 USD

Specifications

Style: Kiritsuke Sujihiki 
Blade Length: 270mm
Overall Length: 413mm
Weight: 163g
Blade Height @ Heel: 33mm
Bevel: Double Bevel
Spine Thickness @ Heel: 4mm
Spine Thickness @ Mid: 2mm
Blade Material: Blue 2 Core, Stainless Nashiji Clad
Handle Material: Western Hybrid Walnut
HRC: ~62-63

 



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Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tadafusa

Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 3 reviews
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K
Kayden Jeffery

A beautiful knife but like all carbons make sure you keep dry 😤😤😤

L
Louis Schaffer
Great knife

Great knife. Nice finish. Cuts through meat and chicken with ease. Love it

E
Ebert Martin

Perfect Timing