WAZA

TADAFUSA KA-120 Ajikiri Knife (120mm)

R 750.00
  • TADAFUSA KA-120 Ajikiri Knife (120mm)
  • TADAFUSA KA-120 Ajikiri Knife (120mm)
  • TADAFUSA KA-120 Ajikiri Knife (120mm)
  • TADAFUSA KA-120 Ajikiri Knife (120mm)
  • TADAFUSA KA-120 Ajikiri Knife (120mm)
  • TADAFUSA KA-120 Ajikiri Knife (120mm)

WAZA

TADAFUSA KA-120 Ajikiri Knife (120mm)

R 750.00
  • Model no.: KA-120
  • Blade Steel: Shirogami #2 (White Paper Steel) with Kurouchi finish
  • Blade Length: 120mm
  • Handle: Magnolia

The Tadafusa K-range is designed for serious home cooks who require a quality Japanese blade that holds its edge well and sharpens easily, while having a strong work hardness. The blades are hand forged from Shirogami #2 (white paper steel), which is used in many traditional Japanese knives. Shirogami blades offer a serious cutting edge and in return require to be kept clean and looked after, as they are not rust-free. If cared for and kept sharp, the knife will last for years.

The KA-120 is an Ajikiri (鯵切り) knife, which is a small fish cleaning and cutting knife (aji = horse mackerel; kiri = cut). It is shaped like a Deba knife, but the 120mm blade is thinner than a Deba and not to be used for deboning. It has a beautiful kurouchi (blacksmith) finish, where the top part of the blade retains the dark textured colour of the forging process. The thin blade and comfortable handle make this knife ideal for detail work on not just fish, but also poultry or vegetables. It is also available in a 105mm version.

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.: KA-120
  • Blade Steel: Shirogami #2 (White Paper Steel) with Kurouchi finish
  • Blade Length: 120mm
  • Handle: Magnolia

The Tadafusa K-range is designed for serious home cooks who require a quality Japanese blade that holds its edge well and sharpens easily, while having a strong work hardness. The blades are hand forged from Shirogami #2 (white paper steel), which is used in many traditional Japanese knives. Shirogami blades offer a serious cutting edge and in return require to be kept clean and looked after, as they are not rust-free. If cared for and kept sharp, the knife will last for years.

The KA-120 is an Ajikiri (鯵切り) knife, which is a small fish cleaning and cutting knife (aji = horse mackerel; kiri = cut). It is shaped like a Deba knife, but the 120mm blade is thinner than a Deba and not to be used for deboning. It has a beautiful kurouchi (blacksmith) finish, where the top part of the blade retains the dark textured colour of the forging process. The thin blade and comfortable handle make this knife ideal for detail work on not just fish, but also poultry or vegetables. It is also available in a 105mm version.

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.