- SAN-G210 Gyuto (210mm blade)
- SAN-O165 Hiraki (165mm blade)
- SAN-P135 Petty (135mm blade)
- SAN-A105 Ajikiri (105mm blade)
All four knives have double bevel blades and can be used left- or right handed. From the large gyuto to the short ajikiri, the set offers a knife for multiple uses and occasions. The blades have a beautiful nashiji (pear skin) finish, which also allows for easier cutting of fatty or starchy foods. The octagonal handle allows for easy gripping and is made from walnut wood.
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.