- Blue Steel #2 (cutting edge) and Stainless Steel Lamination
- Nashiji (pear skin finish)
- Walnut Handle
*It is important to make sure that you dry your high carbon steel knife thoroughly after washing. Any moisture left on the blade will cause it to rust, making the blade more susceptible to knicking or chipping.
In 1948, a Sanjo blacksmith named Sone Torasaburo started the Tadafusa cutlery company to carry on the centuries-old metalworking traditions of the region. Using skills he had learned as an apprentice making hand forged measuring scales, he started by making sickles, fishing knives and even short swords. Eventually, he saw a need for kitchen knives for home and professional use, and Tadafusa has specialized in that trade ever since.
Today, the Tadafusa company has won numerous Japanese and international awards for quality and craftsmanship, and continues to make the highest quality hand forged kitchen knives to be sold all around the world.