The Hammer Tone series from the Tadafusa forge ranks among the finest Japanese blades. Its design, combined with traditional handcrafting techniques, results in a product that leaves no one indifferent.
The word Santoku in Japan means three virtues or solution for three problems, referring to meat, fish, and vegetables. It is a favorite knife in households but is also highly regarded by professionals due to its blade height. With this knife, you will enjoy slicing fruit and vegetables, and it will not disappoint when preparing meat.
The steel used in this knife is SLD, a semi-reactive steel developed by Hitachi for cutting other steel. However, it has found wide use in the production of kitchen knives and is highly valued for its hardness, exceptional sharpness, and high resistance to rust compared to its carbon steel counterparts. The special steel structure allows it to retain its sharpness significantly longer than other steels— the mere fact that it is used for cutting steel alloys speaks volumes about its durability.
The Tsuchime technique represents hammering marks. These marks are recognized as a forge finishing touch and are often round-shaped, but what sets this series apart from other knives with similar finishes is the unique shape of the hammering marks, which are exclusive to this Tadafusa series. The name Hammer Tone comes from the freshly forged hammer marks, arranged in an X shape.
The handle of this knife is oval-shaped, made from walnut wood in combination with a black Pakka bolster. This design was specifically selected for our shop during a visit to Japan and the forge itself. The handle is highly polished and provides an exceptionally comfortable grip.
Specifications
Manufacturer: Tadafusa
Blade type: Santoku
Blade length: 165 mm
Total length: 310 mm
Knife weight: 145 g
Edge type: Double bevel
Spine thickness: 4 - 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.
Send request
