TADAFUSA

SN-05 Petty Knife (125mm)

R 1,500.00
  • SN-05 Petty Knife (125mm)
  • SN-05 Petty Knife (125mm)
  • SN-05 Petty Knife (125mm)
  • SN-05 Petty Knife (125mm)

TADAFUSA

SN-05 Petty Knife (125mm)

R 1,500.00
  • Model no.: SN-05
  • Blade Steel: Stainless Aogami #2 (Blue Paper Steel) with Nashiji finish
  • Blade Length: 125mm
  • Handle: Walnut

The Tadafusa SN range of knives offer lasting quality in the kitchen. The blades are hand forged with Aogami #2 (blue paper steel), which is a premium steel used for chef's knives that must hold their cutting edge, while being easy to sharpen. This is laminated with an outer layer of stainless steel, which protects the shine of the blade, while not comprising on cutting performance.

The SN-05 is a Petty knife, which is a Japanese utility knife that can be used for different types of tasks - from trimming vegetables to peeling fruit to small dicing or cleaning jobs where precision is important. It is similar to a Western paring knife, but the Japanese blade comes in various sizes up to 150mm. This knife has a beautiful nashiji (pear skin) finish, which also allows for easier cutting of fatty or starchy foods. The Western-style handle on this knife is made of walnut wood and combines with a Japanese-style blade to offer a great everyday use knife.

Tadafusa

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.

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  • Description
  • Model no.: SN-05
  • Blade Steel: Stainless Aogami #2 (Blue Paper Steel) with Nashiji finish
  • Blade Length: 125mm
  • Handle: Walnut

The Tadafusa SN range of knives offer lasting quality in the kitchen. The blades are hand forged with Aogami #2 (blue paper steel), which is a premium steel used for chef's knives that must hold their cutting edge, while being easy to sharpen. This is laminated with an outer layer of stainless steel, which protects the shine of the blade, while not comprising on cutting performance.

The SN-05 is a Petty knife, which is a Japanese utility knife that can be used for different types of tasks - from trimming vegetables to peeling fruit to small dicing or cleaning jobs where precision is important. It is similar to a Western paring knife, but the Japanese blade comes in various sizes up to 150mm. This knife has a beautiful nashiji (pear skin) finish, which also allows for easier cutting of fatty or starchy foods. The Western-style handle on this knife is made of walnut wood and combines with a Japanese-style blade to offer a great everyday use knife.

Tadafusa

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.