| Brand / Blacksmith: | Tadafusa |
| Series: | SLD Hammer Tone |
| Knife type: | Gyuto 210 |
| Blade Length / Total length (mm): | 210/360 |
| Grind: | 50/50 |
| Finish: | Tsuchime / Hammered |
| Steel type: | SLD (semi stainless) |
| Forging method: | San Mai |
| HRC hardness: | 62 - 63 |
| Handle type / Material / Ferrule: | Wa Octagonal / Wooden ferule |
| Spine Thickness at heel / tip (mm): | 2,2/0,4 |
| Blade height at heel (mm): | 48 |
| Weight (gr): | 176 |
| Notes: |
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Sale!The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.
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The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is to be used both by professional and experienced home cooks.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Gyuto 240 Blade Length / Total length (mm): 240/395 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 2,2/0,4 Blade height at heel (mm): 50 Weight (gr): 206 Notes: -
The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. The Hiraki or Kaisaki is a special knife that can be used as a shellfish knife or filleting small fish. Can also be used as a small general use knife.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Hiraki 165 Blade Length / Total length (mm): 164/320 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 3,4/0,4 Blade height at heel (mm): 38 Weight (gr): 130 Notes: -
The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size.
Brand / Blacksmith: Tadafusa Series: SLD Hammer Tone Knife type: Honesuki 150 Blade Length / Total length (mm): 150/290 Grind: 50/50 Finish: Tsuchime / Hammered Steel type: SLD (semi stainless) Forging method: San Mai HRC hardness: 62 - 63 Handle type / Material / Ferrule: Wa Octagonal / Wooden ferule Spine Thickness at heel / tip (mm): 3/0,4 Blade height at heel (mm): 40 Weight (gr): 114 Notes: -
Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is the most common and ideal to be used for filleting medium size fish.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Deba 165 Blade Length / Total length mm: 170 / 315 Grind: Single Bevel Finish: Polished / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 5,8 / 0,7 Blade height at heel mm: 46 Weight gr: 269 Notes: -
Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm is the most commonly used size, handy for both professional and home cooks.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Gyuto 210 Blade Length / Total length mm: 200 / 343 Grind: 50 / 50 Finish: Mirror / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 2,3 / 0,35 Blade height at heel mm: 48 Weight gr: 194 Notes: -
Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The Sakimaru version, comes with a different tip, more rounded for the specific shape lovers. The 270mm size is the most common for medium and large pieces of fillets.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Yanagiba Sakimaru 270 Blade Length / Total length mm: 260 / 415 Grind: 50 / 50 Finish: Mirror / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 3,6 / 0,35 Blade height at heel mm: 31,6 Weight gr: 218 Notes: -
Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Yanagiba 270 Blade Length / Total length mm: 260 / 415 Grind: 50 / 50 Finish: Mirror / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 3 / 0,35 Blade height at heel mm: 37 Weight gr: 202 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 210mm size is a shorter version for small to medium pieces of fillets.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Yanagiba 210 Blade Length / Total length (mm): 211 / 340 Grind: Single Bevel Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,9 Blade height at heel (mm): 32 Weight (gr): 177 Notes:
