Tadafusa Nakiri (Vegetable Knife) Blue Steel #2, 150mm:
Tadafusa are made in Sanjo, Japan with over 60 years of experience in handmade knife making.
It is made using a hybrid technique that is half handmade and half machine.
Most REAL fully handmade knives go for $500+.
These knives deliver handmade cutting power without the price tag.
Simply put, these are some of the best performing knives I’ve seen to date in their price category.
Stainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)
A lot of the prized Japanese steels lack stainless steel.
They have little corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a blue steel #2 core meaning you get the best of both worlds.
A high carbon cutting edge and some corrosion resistance on the outside.
The core steel will darken over time (patina) with use.
A Blue steel core will make quick work of prep jobs and hold its edge very well.
Tadafusa represent some of the best “cutting power to price” that I’ve seen yet.
*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.
Steel: Blue #2 (Aogami), Stainless Clad
Finish: Nashiji (Means pear’s skin. Rough look cladding)
Blade length: 145mm
Blade thickness: 3.7mm@ handle, 1.8mm@ tip
Overall length: 295mm
Blade Height: 50mm
Handle: Walnut wood (Hybird handle) Right or left handed