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SAN-S26 Nakiri
SAN-S26 Nakiri
SAN-S26 Nakiri
R 2,650

SAN-S26 Nakiri

TADAFUSA

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Only left in stock

  • Maker: Tadafusa
  • Model no.: SAN-S26
  • Blade Steel: Aogami (blue paper steel) with nashi-ji finish
  • Blade Length: 150mm
  • Handle: Octagonal Walnut

The Tadafusa SAN-S26 nakiri has a blue paper steel blade with nashi-ji (pear skin) finish and stainless cladding, to offer an authentic Japanese-style knife. Aogami is a premium carbon steel with added tungsten (for edge retention) and chromium (for rust protection). It is finished with a stainless outer layer to offer a stainless blade with a carbon steel core that holds a very good edge. The nashi-ji pattern adds character and also assists with cutting fatty foods.

The SAN-S26 is a Nakiri, which is a Japanese vegetable knife with a thin blade and double bevel. What makes it special is that is an Azumagata type, which is the Kanto-style Nakiri blade which was preferred in Edo-period Tokyo. These are less common now, since the predominant Nakiri shape nowadays is the Nishigata, which is slightly longer, with a straight cutting edge. Whereas the Nishigata is used to cut in a push motion, the Azumagata can also be used for a more rocking motion style of chopping, similar to a santoku, thereby offering a multi-purpose knife. The handle is made of octagonal walnut wood, which gives it a distinct shape that assists with grip.

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Sanjo in Niigata Prefecture is a well known hub in Japan of blacksmith factories and hardware manufacturing businesses. Its blacksmith tradition goes back to 1635.

The founder of Tadafusa - Torasaburo Sone - started Tadafusa in 1948 and, by using the techniques of the region, began making sickles, short swords, kitchen knives and hand-forged metal scales. Over time, Tadafusa became renowned for especially fishing knives, kitchen knives and soba knives.

Now in its third generation under the leadership of Tadayuki Sone, Tadafusa has introduced many contemporary elements to its knife ranges, including partnering with industrial designers like Fumie Shibata for its Hocho Kobo range and Yusuke Seki for its knife showroom. As a result, Tadafusa has won a number of Good-Design Awards  and in the words of the company "have been continuing taking great effort to create the hand-forged knives that customers really desire for with the demands of the present age."

Tadafusa knives are ideal for serious home cooks as well as professional chefs and come in different blade types and wooden handle finishes. They have pioneered a process of carbonising wood handles to improve the antibacterial properties.