Description & specifications
This knife is designed by Yamatani Industry in collaboration with blacksmith Tadafusa (タダフサ) and handle maker Kaneko Sogyo.
The blade itself comes from Tadafusa タダフサ which is located in Sanjo, Niigata Prefecture. Tadafusa was established back in 1948 by Torasaburo Sone and is now run by 2nd generation Tadaichiro Sone who is a certified traditional craftsman and 3rd generation Tadayuki Sone who is the president.
The handle is made by Kaneko Sogyo which also comes from Niigata and has existed since 1958 specializing in making wooden products with traditional tools such as hammer and chisel. This handle is made of Wenge with Naguri finish which means (suggested) and is made with a chisel called Adze.
| Brand/Series | Yamatani Sangyo Naguri |
| Type | chef's knife |
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3 Layer SLD / Stainless Steel |
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50/50 |
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Wenge Naguri |
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Semi! |
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62/63 |
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Specs (May vary due to handmade) |
Length: 210mm. Height: 46mm. Weight: 180g. Width out of handle: 5mm. |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes 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.
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