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.

About the Finish - Nashiji

Nashiji (梨子地) literally translates to pear-fruit-skin as the finish imitates the skin of an Asian pear. This finish is created by polishing away the dark oxides while retaining the rough texture. Some may say Nashiji is in the middle between Kurouchi and Migaki.

Tadafusa Aogami #2 Nashiji Gyuto 210mm

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