- Model no.: KU-180
- Blade Steel: Shirogami #2 (White Paper Steel) with polished finish
- Blade Length: 180mm
- Handle: Magnolia
The Tadafusa K-range is designed for serious home cooks who require a 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 KU-180 is an Usuba knife, which is a traditional Japanese vegetable knife and is used to cut vegetables very finely. While it is similar in shape to the Nakiri vegetable knife, the main difference is that the Usuba has a single bevel and the Nakiri has a double edged blade. The blade of this knife is polished with a very slight concave back edge to assist in fine slicing. The handle of magnolia wood makes it very comfortable to use.
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.