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Santoku Nashiji 165 Tadafusa

Code: TT0428
2 490 Kč Measure price:
In Stock
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Japanese Santoku kitchen knife with an Aogami #2 carbon steel blade and stainless steel cladding. A versatile model for everyday preparation of vegetables, meat, and fish. Hand-forged in Sanjo, Japan.

Detailed information

Product detailed description

Santoku Nashiji 165 Tadafusa

Most meals begin on the cutting board. It's where you notice how naturally a knife guides the cut and how confidently it sits in your hand. The Tadafusa Nashiji Santoku 165 is a versatile Japanese kitchen knife designed for everyday preparation of vegetables, meat, and fish. Its wide blade with a gently rounded tip offers excellent control, while the three-layer San Maiconstruction, featuring an Aogami #2 (Blue Steel #2) carbon steel core clad in stainless steel, combines outstanding edge retention with greater durability and easier maintenance. The Nashiji finish also helps reduce food sticking to the blade when cutting certain ingredients.

Details

Manufactured in: Sanjo, Japan
Brand: Tadafusa
Profile: Santoku
Model: Nashiji Santoku 165 (S-28)
Blade Length: 165 mm
Overall Length: 305 mm
Weight: 145 g
Steel Construction: San Mai – carbon steel core with stainless steel cladding
Core Steel: Aogami #2 (Blue Steel #2) carbon steel
Hardness: 62–63 HRC
Blade Finish: Nashiji
Edge Grind: Double bevel
Handle: Carbonized chestnut with plastic ferrule

About the manufacturer

Tadafusa has been making kitchen knives in the Japanese city of Sanjō since 1948. The family-owned company specializes in the production of kitchen knives and builds on the local blacksmithing tradition. Production takes place in Niigata Prefecture, one of Japan's most important steelworking regions.


JP Tadafusa Co., Ltd., 27-16 Higashihonjoji, Sanjo, Niigata 955-0823, Japan, +81-256-32-2184, info@tadafusa.com
CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 101 00, CZ, +420 773 707 811, info@tokyotools.shop

Materials and care

The blade core is made from Aogami #2 carbon steel. Thanks to its high hardness, it achieves exceptional sharpness, retains its edge for a long time, and is easier to sharpen. The stainless steel cladding makes everyday maintenance easier, while the exposed carbon steel edge will naturally react when it comes into contact with food, gradually developing a patina. This is a natural characteristic of carbon steel and not a defect.

Wash the knife by hand only, dry it immediately after washing and store it in a dry place. To protect the carbon steel, it is advisable to occasionally treat the blade with a thin layer of oil.


For more information, see Tool care.

Good to know

Use the knife only on a wooden cutting board or another knife-friendly surface. It is not intended for cutting bones, frozen foods, or prying, as excessive lateral force may damage the edge. Keep the knife out of reach of children and store it in a way that protects the blade from damage and accidental contact. Do not wash the knife in a dishwasher or sharpen it using a powered grinding wheel or electric sharpener.


For more information about the safe use of tools, see Safe use.

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Additional parameters

Category: Home
Use: Slicing
Tool Type: Knives
Material: Carbon steel
Origin: Japan
Knife type: Santoku

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TADAFUSA_BRAND-SLIM

Zakladatel Tadafusa - Torasaburo Sone - založil svou společnost v roce 1948. Tadafusa sídlí ve městě Sanjo v prefektuře Niigata. Nyní již třetí generace společnosti pod vedením Tadayukiho Soneho spojuje výrobu založenou na dlouholeté tradici se současnou estetikou a požadavky dnešní doby. Příkladem jsou spolupráce s průmyslovými designéry, jako je Fumie Shibata pro řadu Hocho Kobo a Yusuke Seki pro jejich lokální showroom nožů. Také díky tomu je Tadafusa držitelem řady ocenění Good-Design Awards. 



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