SAN-O165 Hiraki Knife (165mm)
- Model no.: SAN-O165
- Blade Steel: Stainless Aogami #2 (Blue Paper Steel) with Nashiji finish
- Blade Length: 165mm
- Handle: Walnut
The Tadafusa SAN range of knives offers lasting quality in the kitchen. The blade is hand forged with an inner layer of Aogami #2 (blue paper steel), which is a premium steel used for chef's knives that must hold their cutting edge, while being easy to sharpen. This is covered by an outer layer of stainless steel, which protects the shine of the blade, while not compromising on cutting performance.
The SAN-O165 is a Hiraki knife (also sometimes referred to as a Kaisaki knife), which is a knife for preparing seafood. It can be used as a shellfish paring knife, or for filleting small fish. It not as thick as a Deba knife and can also be used as a smaller version of a gyuto chef's knife. It has a beautiful nashiji (pear skin) finish, which also allows for easier cutting of fatty or starchy foods. The octagonal walnut handle allows for easy gripping.
Sanjo in Niigata Prefecture is a well known hub in Japan of blacksmith factories and hardware manufacturing businesses. Its blacksmith tradition goes back to 1635.
The founder of Tadafusa - Torasaburo Sone - started Tadafusa in 1948 and, by using the techniques of the region, began making sickles, short swords, kitchen knives and hand-forged metal scales. Over time, Tadafusa became renowned for especially fishing knives, kitchen knives and soba knives.
Now in its third generation under the leadership of Tadayuki Sone, Tadafusa has introduced many contemporary elements to its knife ranges, including partnering with industrial designers like Fumie Shibata for its Hocho Kobo range and Yusuke Seki for its knife showroom. As a result, Tadafusa has won a number of Good-Design Awards and in the words of the company "have been continuing taking great effort to create the hand-forged knives that customers really desire for with the demands of the present age."
Tadafusa knives are ideal for serious home cooks as well as professional chefs and come in different blade types and wooden handle finishes. They have pioneered a process of carbonising wood handles to improve the antibacterial properties.