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Tadafusa Blue 2 Nashiji Gyuto 240mm

$403.00 NZD

Specifications
Style: Gyuto
Blade Length: 240mm
Overall Length: 382mm
Weight: 215g
Blade Height: 49mm
Bevel: Double Bevel
Spine Thickness @ Heel: 4.2mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 0.9m
Blade Material: Blue 2 Core w/stainless clad, Integral Bolster
Handle Material: Ambidextrous Walnut Hybrid
HRC: ~63

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tadafusa

Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.

Best paired with a camellia oil, wooden saya and a 1000/6000 whetstone

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Learning Centre

Knife Care

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.

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Customer Reviews

Based on 4 reviews
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M
Max Geddes

Tadafusa Blue 2 Nashiji Gyuto 240mm

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Ben Scanlon
Superb Knife

Knife looks and feels fantastic. I picked this knife because it looks incredible and because of the ergonomic handle and it didn't disappoint. Highly recommended

A
Alex Tassis
Tadafusa 240mm Gyuto

I purchased this knife with expectations of a high quality product with high levels of work power. I haven’t yet put this on a stone from the factory edge and it is still going strong. Out of the box sharpness was 10/10. I work in a busy kitchen and this knife has held up extremely well with large amounts of prep to get through. Highly recommend this beast for any Chef needing a machine for his/her arsenal.

A
Alex Tassis
Tadafusa 240mm Gyuto

I purchased this knife with expectations of a high quality product with high levels of work power. I haven’t yet put this on a stone from the factory edge and it is still going strong. Out of the box sharpness was 10/10. I work in a busy kitchen and this knife has held up extremely well with large amounts of prep to get through. Highly recommend this beast for any Chef needing a machine for his/her arsenal.