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Tadafusa Blue 2 Nashiji Sujihiki 270mm

£260.00 GBP

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Kiritsuke Sujihiki

Blade Material

Blue 2 Core, Stainless Nashiji Clad

Handle Material

Western Hybrid Walnut

Bevel

Double Bevel

Maintenance Level

High

Edge Length

270mm

Overall Length

413mm

Spine Thickness

4mm/2mm

Blade Height

33mm

Weight

163g

HRC

~62-63

An In depth look

Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

Introducing

Tadafusa

Founded in 1948 by Sone Torasaburo, Tadafusa has long been part of the rich blacksmithing heritage of Sanjo — a city known throughout Japan as the “town of blacksmiths.” Home to other famed makers like Yoshikane, Hinoura, and Kawamura, Sanjo’s legacy of craftsmanship dates back to the 1600s, and Tadafusa has played a key role in carrying that tradition forward.

Originally crafting sickles and bladed tools using time-honoured forging techniques, Tadafusa later focused its expertise on kitchen knives. Today, they produce a wide range of meticulously finished blades for both professional chefs and home cooks alike — combining classic Sanjo craftsmanship with clean, modern utility.

Handmade in Japan and trusted around the world, Tadafusa knives are a reflection of enduring skill, precision, and the soul of Sanjo’s forging legacy.

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Customer Reviews

Based on 3 reviews
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K
Kayden Jeffery

A beautiful knife but like all carbons make sure you keep dry 😤😤😤

L
Louis Schaffer
Great knife

Great knife. Nice finish. Cuts through meat and chicken with ease. Love it

E
Ebert Martin

Perfect Timing