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S-22 Santoku
S-22 Santoku
S-22 Santoku
R 2,100

S-22 Santoku



Only left in stock

  • Maker: Tadafusa
  • Model no.: S-22
  • Blade Steel: Aogami #2 (blue paper steel) with stainless steel cladding
  • Blade Finish: Black hammer tone finish
  • Blade Length: 165mm
  • Handle: Chestnut

The Tadafusa S-22 has a blue paper steel blade with kurouchi (blacksmith) hammer tone finish and stainless cladding, to offer an authentic Japanese-style knife. Aogami is a premium carbon steel with added tungsten (for edge retention) and chromium (for rust protection). It provides a balance between a carbon steel cutting edge and protection against rust on the blade surface.

Santoku means 'three virtues' - originally the vitues of valour, wisdom and benevolence, but in the case of the knife it refers to the three tasks it does best: slicing, dicing, and mincing. It is a classic Japanese chef's knife, compared to the gyuto, which is closer to a Western-style chef's knife. The blade of this knife retains the black finish from the forgin process. and the handle is oval shaped chestnut wood.

Please note: Since the knife has a carbon core blade, it must still be maintained with care. Wash by hand with warm soapy water after use and ensure it is dry with cloth and paper towels. Japanese knives need a bit more care and in return offer years of cooking pleasure.



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 especially for 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 the 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.