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Tadafusa "Seido" SLD Sujihiki 240mm

$221.00 USD

Specifications

Style: Sujihiki 
Blade Length: 248mm
Overall Length: 400mm
Weight: 153g
Blade Height @ Heel: 34mm
Bevel: Double Bevel
Spine Thickness @ Heel: 4mm
Spine Thickness @ Mid: 1.9mm
Blade Material: SLD Core, Kurouchi Tsuchime Stainless Clad
Handle Material: Octagon 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 SLD steel is a semi-stainless steel crafted through advanced metallurgy. It is used often in Sanjo knives, has a non-chippy edge and is extremely tough. This high-carbon steel, enriched with chromium and molybdenum, offers excellent performance, but be mindful not to leave it wet for extended periods.

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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