Description:
The Hammer Tone series from Tadafusa represents the pinnacle of Japanese craftsmanship. A fusion of traditional hand-forging and modern aesthetics results in a knife that is both striking and highly functional.
Blade Shape:
"Gyuto" translates as “beef sword” and serves as an all-purpose Japanese chef’s knife, suited for a wide range of tasks from slicing vegetables to butchering boneless meats and fish. The slim profile glides effortlessly through ingredients.
Steel:
Crafted from SLD steel, a semi-reactive tool steel developed by Hitachi for cutting other steels, the blade offers exceptional edge retention, hardness, and corrosion resistance.
Tsuchime Finish:
This signature hammer-forged texture leaves unique X-shaped marks across the blade, not just decorative but also practical, reducing food adhesion during slicing.
Handle:
Oval handle made from polished walnut wood with a black pakkawood bolster. Ergonomically shaped and superbly balanced in the hand.
Specifications:
Manufacturer: Tadafusa
Blade type: Gyuto
Blade length: 210 mm
Total length: 365 mm
Weight: 172 g
Bevel: Double bevel
Spine thickness: 4 mm (tapering to 1.9 mm)
Steel: SLD
Hardness: HRC 62
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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