Specifications

• Style: Santoku
• Length: 170mm (6.7″)
• Blade Steel Type: SLD Steel and Soft Stainless Steel Clad
• Handle & Bolster Material: Carbonized Chestnuts with Metal ferrule.
• HRC: 60-62
• Bevel Angle Ratio: 50/50
• Cover: Not included

Blade Steel & Handle Material

The blade, made from Hitachi Metals’ SLD steel, offers superior wear resistance and fine particle improvement. With 1.6% carbon, 13% chromium, 1% molybdenum, and 0.4% vanadium, it is classified as semi-stainless steel. This material balances durability and ease of sharpening, making it ideal for professional kitchens.

The handle is crafted from antibacterial carbonized wood, using Tadafusas patented technology. This material provides a comfortable grip and enhanced hygiene, perfect for kitchen use.

About Tadafusa Hocho Kobo

Sanjo, known as “a town of blacksmiths,” is praised for its hardware production in Japan and beyond. Founded in 1948 in Sanjo City, Niigata Prefecture, Tadafusa boasts a rich heritage of craftsmanship and innovation.

The founder, Torasaburo Sone, began Tadafusa by making various knives, including sickles, short swords, and kitchen knives, using traditional forging techniques. Over time, he specialized in fishing and kitchen knives, as well as special knives for Soba.

Today, Tadayuki Sone, the third-generation president, upholds Sanjo’s traditions while creating innovative products that reflect Tadafusa’s commitment to quality and excellence.

About Santoku Knife

Santoku in Japanese transliterates as “three virtues” so they are otherwise known as “three purposes” knives. A santoku is meant to fulfill three purposes: cutting meat, vegetables, and fish. Its diminutive size and unique shape have made it very popular at home not only in Japan but in the United States. More and more home cooks are finding its versatility appealing without committing to a larger or more specialized knife.