Tadafusa "Seido" Blue 2 Nashiji Petty 135mm

$149.00 USD

Knife Information

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.

Best paired with a camellia oil, wooden saya and a 1000/6000 whetstone

This knife is great for:

✅ Those wanting a fairly easy knife to maintain, but don't mind carbon steel maintenance

✅ Those who like slightly thicker and heavier knives with comfy octagon handles

✅ Pinch grip cutters

✅ Smaller cutting

Style: Petty
Blade Length: 135mm
Overall Length: 255mm
Weight: 64g
Blade Height: 31mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3.2mm
Spine Thickness @ Mid: 2.3mm
Spine Thickness 1cm from tip: 0.9m
Blade Material: Blue 2 Core w/stainless clad, Integral Bolster
Handle Material: Octagon Walnut
HRC: ~63


Blade Type

The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.

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.



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Customer Reviews

Based on 3 reviews

I've made 2 purchases now, both super easy, fast delivery and amazing quality. Already looking at me next addition

Royce Chung
A great knife

The knife is so good and perfect
I love it so much

Maurice Laureano Lecuna

Great little knife thar everyone should have in their kitchen