English · Deutsch · Français · Español · Italiano · Português · 한국어 · 繁體中文
HomeMakers › Tadafusa (Hocho Kobo Tadafusa)

Tadafusa (Hocho Kobo Tadafusa) 株式会社タダフサ

Sanjo, NiigataForgesEst. 1948, by Torasaburo Sone ✓ Seen in person · 2026-09-14

Quick answer

MakerTadafusa (Hocho Kobo Tadafusa)RegionSanjo, Niigata (Tsubame-Sanjo) Marksタダフサ / 忠房SteelsSLD, Shirogami #2, Aogami #2 Knife types madeSantoku, Petty, Nakiri, Deba, Yanagiba, GyutoMain useAll-round home knife: vegetables, fish, meat. The first knife to buy. Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.

Marks on the blade

MarkReadsKindConfidenceNote
タダフサTadafusalogoSeen in personKatakana logo on the home line.
忠房TadafusameiDocumentedKanji form used on traditional lines (to photograph).

About

The design-led 'basic 3' home line (SLD core, stainless clad, carbonised chestnut handle) plus traditional kurouchi White-steel knives and soba knives. Member of the Sanjo Kaji Dojo blacksmith group. Prices below are from the official shop.

Steels

  • SLD — Hitachi's SKD11-type cold-work steel. Tadafusa's stainless-clad home line and Kenshin's hammered line use it.
  • Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
  • Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.

Facts

Kanaただふさ
Smith / productionSone family (3rd generation)
Address〒955-0044 三条市東本成寺27-16 · Factory shop Mon–Sat 9:00–17:00
Tel0256-32-2184
Websitewww.tadafusa.com
Typical overseas priceUS$110–250

Knife types made

  • Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
  • Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
  • Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
  • Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
  • Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
  • Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

  • Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
  • Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
  • A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
  • Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
  • Store dry, in a saya or on a rack — not loose in a drawer.

Semi-stainless (SKD / SLD)

  • Stains slowly rather than rusting fast, but still wipe dry after use.
  • No dishwasher. Oil is optional for long storage.
  • Holds an edge longer than Shirogami; sharpen on #1000 → #3000 and expect a little more time on the stone.

Where to buy

Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliate

Products (8)

Series / brandItemTypemmSteelConstruction · finishHandlePriceSrc
庖丁工房タダフサ 基本の3本万能 170 (三徳)Santoku170SLDstainless-cladcarbonised chestnut¥14,300 (official)link
庖丁工房タダフサ青紙鋼 洋包丁三徳 170Santoku170Aogami #2stainless-cladcarbonised chestnut¥14,300 (official)link
庖丁工房タダフサ薄刃 125 (小出刃)Deba125SLDstainless-cladcarbonised chestnut¥12,100 (official)link
庖丁工房タダフサ薄刃 210Nakiri210SLDstainless-cladcarbonised chestnut¥15,400 (official)link
庖丁工房タダフサ刺身 150Yanagiba150SLDstainless-cladcarbonised chestnut¥22,000 (official)link
庖丁工房タダフサ小刺身 105Yanagiba105SLDstainless-cladcarbonised chestnut¥16,500 (official)link
庖丁工房タダフサ出刃 210Deba210SLDstainless-cladcarbonised chestnut¥22,000 (official)link
庖丁工房タダフサ 黒打最高級白鋼 鍛冶鍛造 210Gyuto210Shirogami #2kurouchiwa¥23,100 (official)link

Photos

Photos will be added as we photograph our own knives or receive images from the maker.

Sources