This knife is designed by Yamatani Industry in collaboration with the blacksmith Tadafusa (タダフサ) and handle maker Kaneko Sogyo.The blade comes from Tadafusa, based in Sanjo, Niigata Prefecture. Tadafusa was founded in 1948 by Torasaburo Sone and is now run by 2nd generation Tadaichiro Sone, a certified traditional craftsman, and 3rd generation Tadayuki Sone, who serves as president.The handle is made by Kaneko Sogyo, also from Niigata, in business since 1958 and specialising in traditional wood products made with hammer and chisel.
Brand/series
Yamatani Sangyo Naguri
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Description & specifications
This knife is designed by Yamatani Industry in collaboration with the blacksmith Tadafusa (タダフサ) and handle maker Kaneko Sogyo.
The blade comes from Tadafusa, based in Sanjo, Niigata Prefecture. Tadafusa was founded in 1948 by Torasaburo Sone and is now run by 2nd generation Tadaichiro Sone, a certified traditional craftsman, and 3rd generation Tadayuki Sone, who serves as president.
The handle is made by Kaneko Sogyo, also from Niigata, in business since 1958 and specialising in traditional wood products made with hammer and chisel.
| Brand/series | Yamatani Sangyo Naguri |
| Type | Sujihiki |
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3 Lag SLD / Rustfrit Stål |
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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 nature) |
Længde: 270mm. Height: 35mm. Weight: 144g. Spine thickness at handle: 4,5mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust — 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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