Santoku Knife (170mm): Tadafusa Knife Craft Center

Pay with

About Santoku Knife (170mm): Tadafusa Knife Craft Center

The blacksmithing history of Sanjo is believed to have started in 1625 when Otani Seibei, whom acted as the local magistrate wished to assist the local farmers whom were suffering from the Ikarashi river floods. Nail makers from Edo (current Tokyo) were invited by Ootani to instruct the local farmers on how to make nails, as a second form of employment giving them extra income. It is said that this the origin of blacksmithing in Sanjo. In 1661, new techniques for forging saws and hatchets were passed on from the Aizu region and from then on, Sanjo blacksmiths started forging sickles, saws, samurai swords and kitchen knives. The Tadafusa Knife Craft Center has followed on this tradition and has created knives, which are easy to use in the modern kitchen. This knife has been called "Santoku" (literally three uses): a general purpose kitchen knife suitable for cutting meat, fish and vegetables. There is a wide range of applications since cutting edge of the knife is very sharp. Santoku Knife is a general purpose knife for all uses in the kitchen. Features of Tadafusa Knife Craft Center: 1. Easy-to-understand concept: Only three types of basic knives are needed in the modern kichten for all cooking needs. 2. Antibacterial carbonized chestnut wood Antibacterial carbonized chesnut wood, which is a Tadafusa patent, is used for the handle and is nonperishable and sanitary.