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

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

Tadafusa knives are made in Sanjo, Japan with over 60 years of experience in handmade knife making.
One of Tadafusa’s standout features their ability to blend handmade techniques and mass production without sacrificing quality, resulting in amazing cutting performance without the "handmade" price tag. With unmatched cutting performance in their price range, making them a beautiful and functional addition to any kitchen.

About the Blade: The heat treatment is very impressive on Tadafusa knives.
Tadafusa knives hold an amazing edge and cut like a $500 knife.
This knife is not a laser. (Lasers are super thin and can be very brittle.)
It's not a workhorse either. (Workhorses tend to be a little thicker behind the edge.)

The performance on this knife is exceptional considering its durability for a Japanese knife.
Now I'm not saying, "go and cut bones or open tins with this knife,"
but compared to other knives with similar performance Tadafusa knives are a lot more durable.

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 carbon core meaning you get the best of both worlds.
A High carbon cutting edge and some corrosion resistance on the outside.

About the handle: The handle is an elegant hybrid made from walnut wood. It is not Japanese style, yet not western.
This knife has a bolster which provides a little extra weight when compared with traditional Japanese handles. 
*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.

Leigh’s 2 cents: 
Tadafusa are my #1 recommendation for Professional chefs or home cooks.
If performance to price is concerned, these are the sweet spot. 
I've used these knives for years not and they are extremely impressive.
I personally have 4 knives by Tadafusa as of July '25 in my collection.

*The core steel will darken over time (patina) with use. Please read the Care instructions provided.

Steel: Blue #2 (Aogami), Stainless Clad
Finish: Nashiji (Means pear's skin. Rough look cladding)
Blade length: 210mm
Blade thickness: 3.1mm@ handle, 1.6mm@ tip
Overall length: 350mm
Blade Height: 45mm
Weight: 180g
RHC: 63
Bevel: Double
Handle: Walnut wood (Hybird handle) Right or left-handed