Tadafusa HK 4 – Gyuto 210mm




Tadafusa was started in Sanjo, Japan by Sone Torasaburo in 1948. They made various kinds of knives and sickles using traditional forging techniques.
They gradually started specialising in fishing and kitchen knives for home and professional use.

Tadafusa has a team of highly trained blacksmiths that produces hand-forged knives of very high quality.

The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.

The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.

The Gyuto, an all round knife which can be used for various tasks, is the Japanese version of a chef’s knife. Gyuto’s generally have a flatter blade profile near the heel to aid in chopping, a rounder belly for rock chopping and a sharp, pointed tip for precision cutting.


Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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