- Model no.: KY-270
- Blade Steel: Shirogami #2 (White Paper Steel) with polished finish
- Blade Length: 270mm
- Handle: Magnolia
The Tadafusa K-range is designed for serious home cooks who require a quality Japanese blade that holds its edge well and sharpens easily, while having a strong work hardness. The blades are hand forged from Shirogami #2 (white paper steel), which is used in many traditional Japanese knives. Shirogami blades offer a serious cutting edge that lasts and does oxidise with use. In return, it is necessary to keep it clean and look after the blade, which will ensure a natural patina develops to prevent rust from forming.
The KY-270 is a Yanagiba knife, which has a long and slender single bevel blade and a pointed tip, and is used to cleanly slice fish for sashimi in particular. The blade of this knife is 270mm long with a polished finish and a magnolia wood handle. While primarily for fish, it can also be used with great precision for roast carving and other meat cutting tasks where a clean pull-cut is required.
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.