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Sanjo, Japan

Company Overview

Since 1948, Tadafusa has manufactured handmade forged knives for home and professional use. They are from Sanjo in Niigata, Japan. It is a city known as the "Town of Smithing" since the 17th century.

Artisans do all the assembly procedures manually to provide the clients with top-quality products consistently. Tadafusa is one of the most popular kitchen knife manufacturers in Japan. They received various awards, including the Good Design Award and the Prize for Smaller Enterprise Agency's Director.

Knife Types

The blades at Tadafusa are useful and traditional kitchen knives designed to adapt to your everyday living. The natural impression of these knives allows you to use them for any kind of dish and in any type of kitchen.

Tadafusa produced two main ranges of quality hand-forged blades. These kitchen knives fit every kind of user–Bocho Kobo and Hocho Kobo.

The word Bocho means Japanese style. These knives are made by sandwiching layers of steel. The Aogami between two complex layers of distinct composite steel enhances durability. The carbon steel exterior blade is with a nashiji or pear-skin finish. The smooth surface reduces suction, allowing food to slip onto the knife without resistance.

Hocho means European Style. Some time ago, Tadafusa engaged an eminent female industrial designer, Fumie Shibata. She designed a European-style range for the western market. 

Best Known For

Tadafusa is a very famous manufacturer in Japan. The brand is renowned for quality that is parallel to its price. Knives that you don't have to think twice in purchasing because they are consistent in output. 

Steel used

Bocho Kobo is from the traditional Japanese range of hand-forged blue carbon steel by Tadafusa. Carbon steel holds a cutting edge, and these knives are exceptionally sharp.

Hocho Kobo is hand-forged, and this range offers a triple-layered knife. These blades are rust-resistant SLD steel and clad with soft stainless steel. 

Handle used

The handle of the knife utilizes antimicrobial, carbonized chestnut wood. This wood is moisture resistant and also resistant to bacteria. 

The material is forged through Tadafusa's patented unique heating process. It is a non-perishable and hygienic material.

Sharpening and Maintenance

Maintenance is a key to keeping a knife’s quality. Sharpening at least once a month is a top recommendation.

Tadafusa kitchen knives have a high hardness grade of 60-62 HRC. You can hone the blade at its original angle while applying the Japanese approach. 

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