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

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

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