If there’s anything we’ve learned from history, it’s that the Japanese are famous for their knife-making skills. That’s why Japanese knives are considered to be among the best in the world. One of the reasons why chefs around the world prefer Japanese knives. One of these knife manufacturers, Tadafusa, can be found in Sanjo, Niigata.
The Tadafusa Bocho knife is a set of hand forged and ground knives. All the knives are assembled with magnolia wood an bubinga handles. They all have a layer of Ao Gami or Blue Paper Steel. Thanks to this manufacturing technique they have a durable edge that’s sandwiched between two softer layers of stainless steel.
Did you know that the sides are deliberately left unfinished? This serves a purpose though, the imperfections reduce suction, allowing food to fall freely from the blade. It also allows the knife to cut with less resistance.
On the product page I also found a nice description for every knife:
The Santoku knife:
Famously means three virtues, referring to this knife’s versatility, the mincing slicing, and dicing of fish, meat, and vegetables. With a lambsfoot pattern giving an almost flat blade these used with less of a rocking action than european knives, with a simple straight down cut.
The Nikiri knife:
A thin bladed vegetable knife, which whilst resembling a cleaver should be used to accurately slice rather than chop vegetables, its narrow profile and acute edge profile evolved to cut more delicate vegetables without crushing, or breaking their stems.
The Sashimi knife:
Used originally for the preparation of raw fish. Like Japanese saws it should be used with a pull stroke, and with minimal force, so as to reduce the tearing or smashing of delicate flesh, the goal being to leave a smooth, shiny, sharp edged cut.
As you might expect: quality doesn’t come cheap. Prices and delivery information can be found on TheFancy.com.
