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S-21 Nakiri Azumagata Knife (150mm)
S-21 Nakiri Azumagata Knife (150mm)
R 2,400

S-21 Nakiri Azumagata Knife (150mm)



Only left in stock

  • Model no.: S-21
  • Blade Steel: Blue Paper Steel (aogami) with kurouchi finish
  • Blade Length: 150mm
  • Handle: Chestnut

The Tadafusa S-range aogami blades offer authentic Japanese-style carbon steel knives with stainless protection. Aogami (blue paper steel) is a highly sought after carbon steel for knife blades and holds a very good edge, while the stainless cladding on the outside protects it from oxidisation.

The S-21 is a Nakiri, which is a Japanese vegetable knife with a thin blade and double bevel. What makes it special is that is an Azumagata type, which is the Kanto-style Nakiri blade which was preferred in Edo-period Tokyo. These are less common now, since the predominant Nakiri shape nowadays is the Nishigata, which is slightly longer, with a straight cutting edge. Whereas the Nishigata is used to cut in a push motion, the Azumagata can also be used for a more rocking motion style of chopping, similar to a santoku, offering an all-purpose knife. The blade of this knife has a beautiful kurouchi (blacksmith) finish right down to the cutting edge to ensure a clean and precise cut. The handle is made of oval-shaped chestnut wood, which gives it a distinct texture that assists with grip.


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 product 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.