Tadafusa have been making their knives since 1948 in the Japanese city of Sanjo and originally made sickles, short swords and kitchen knives by Torasaburo Sone who later passed on the business to his son Tadayuki Sone. They now mainly specialise in kitchen knives for fish filleting and large soba noodle knives. The philosophy behind Tadafusa is very simple that they keep production local and train local people to make their knives they are only interested in making affordable knives which means you get great value for what you buy. All knives are handmade, hammered and finished using traditional whetstone sharpening technics. These knives are a great entry level handmade knife and value for money if using in a professional kitchen.

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Tadafusa SN series Santoku knife 170mm (6.6") #SN-03

The typically Japanese blade shape with its wide blade and particularly sharp edge is ideal for the finest cutting tasks.

Tadafusa SN series Azumagata knife 150mm (5.9") #SN-04

A versatile vegetable cleaver for slicing, dicing and chopping even large vegetable. Soft and hard.

Tadafusa SN series Gyuto knife 180mm (7") #SN-02

It is the most essential of all knives used in the kitchen.

Tadafusa SN series Sujihiki knife 240mm (9.4") #SN-10

Perfect for the larger cuts of meat, fruit and vegetable.