About the Maker - Tadafusa

Tadafusa Hocho Kobo is a renowned manufacturer of high-quality kitchen knives. Their production facility is located in Sanjo, Niigata Prefecture, Japan, an area known for its superior sake production and a traditional hub for tool and knife forging. Their knives are often crafted with a core of hard SLD steel, enveloped by softer stainless steel. This design not only ensures excellent sharpness and edge retention due to the high carbon content of the SLD steel but also protects the harder steel core from breaking or shattering, thanks to the softer stainless steel cladding.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami #2

Developed by Hitachi Metals in Japan, the Aogami (Blue) No. 2 steel is a high-carbon steel. The steel has a very high hardness therefore long edge retention. Special care must be taken as knives made with the Aogami Steel No. 2 is prone to rust.

Tadafusa Aogami #2 Gyuto 210mm

Maker

Knife Type

Steel

Shipping

Returns

Tadafusa Gyuto (Chefs Knife) Blue Steel #2, 210mm

Related Knives

Tadafusa Gyuto 210mm

JIKKO Aogami #2 Gyuto 210mm

Yoshihiro Aogami #2 Kurouchi Gyuto 210mm

JIKKO Aogami #2 Gyuto 240mm

Satoshi Nakagawa Aogami #1 Gyuto 225mm

Tadafusa Aogami #2 Sujihiki 240mm

Takeshi Saji Aogami #2 Gyuto 210mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Misono Molybdenum Sujihiki 270mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Yoshimi Kato SG2 Damascus Gyuto 210mm

JIKKO Petty 135mm

Takeshi Saji SRS13 Damascus Tsuchime Bunka 180mm

Mercer Culinary Millennia Bread Knife 255mm

Tojiro DP VG10 Nakiri 165mm

Global Chef's Knife 205mm