Tadafusa Tsuchime SLD - 210 mm Gyuto

The Tadafusa Tsuchime 210 mm Gyuto in SLD is a versatile Japanese chef's knife from Tadafusa, made in Sanjo in the Niigata prefecture. The knife has a 210 mm blade in 3-layer SLD stainless steel with a tsuchime (hammered) finish, a 50/50 grind and a high hardness of 62/63 HRC, giving long-lasting sharpness and precise control of the cut. The handle combines walnut and buffalo horn for a classic look and a comfortable grip. Well suited to fine chopping and slicing vegetables and meat in both professional and home kitchens. Supplied as the knife only; accessories such as a whetstone or sheath are not included.

• 210 mm gyuto blade, well suited to versatile kitchen use
• 3-layer SLD / stainless steel for corrosion resistance and strength
• Tsuchime (hammered) finish for reduced friction and better food release
• 50/50 grind for an even edge and easy resharpening
• Hardness 62/63 HRC for long-lasting sharpness
• Walnut/buffalo horn handle for comfort and aesthetics
• Weight of approximately 176 g for good balance in precision work

Cutting limits: do not cut bones or deep-frozen goods with this knife; such tasks can damage the blade. Care: always wash the knife by hand with a mild detergent, dry it immediately afterwards, and avoid the dishwasher, as heat and detergents can remove sharpness and encourage corrosion, even in stainless alloys. Sharpening: use a whetstone or professional sharpening to preserve the edge angle; avoid aggressive changes of angle. Storage: keep the knife dry in a knife block, on a magnetic rack or in a sheath to protect the blade and prevent accidents.

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.