- Model no.: CS-701
- Blade Steel: Shirogami #2 (White Paper Steel) with polished finish
- Blade Length: 330mm
- Handle: Rosewood
The Tadafusa CS-701 is a soba kiri or soba knife designed specifically to prepare soba noodles from fresh dough. The blade is forged form white paper carbon steel, therefore offers an incredible cutting edge. It requires some maintenance, as carbon steel can oxidise.
Making soba is a specialised task and requires a specialised tool. The blade is a single bevel, with both the front and bottom edges sharpened for cutting through dough. It comes with a wooden blade protector that also doubles as a cutting guide and is wrapped in a sturdy canvas bag. The handle offers a comfortable grip for both small and large hands.
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.