Description & specifications
Forged by Tadafusa タダフサ which is located in Sanjo, Nigata Prefecture. Tadafusa was started back in 1948 by Torasaburo Sone and is now managed by the 2nd generation Tadaichiro Sone who is a certified traditional craftsman and the 3rd generation Tadayuki Sone who is president.
The series is built in 3 layers with Aogami 1 as the core steel, surrounded by soft stainless.
The knife here is a so-called Petty/ Utility knife of 12.5 cm. It is probably the most universal knife of the common types after the chef's knife, and can also replace a chef's knife in many ways. It is not quite as tall as a chef's knife and is also shorter, which makes it very easy to handle. It can be used to slice vegetables and cut smaller pieces of meat - and it is also fantastic for trimming meat and finer cutting tasks in fruit and vegetables.
| Brand/series | OUL Sakai - Aogami 2 |
| Type | Gyuto/Chef's knife |
|
|
3 layers - Aogami & Stainless Cladding |
|
|
50/50 |
|
|
Japanese YO Walnut Handle |
|
|
NO |
|
|
62-63 |
|
Specifications (May vary due to handmade) |
Length: 125mm. Height: 28mm. Weight: g. Width out of the handle: 2.5mm. |
Foodgear always advises against cutting into any kind of bone or frozen goods. Knives should not be washed in the dishwasher as this will remove sharpness and provoke rust attacks - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
