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
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| タダフサ | Tadafusa | logo | Seen in person | Katakana logo on the home line. |
| 忠房 | Tadafusa | mei | Documented | Kanji 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 / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| 庖丁工房タダフサ 基本の3本 | 万能 170 (三徳) | Santoku | 170 | SLD | stainless-clad | carbonised chestnut | ¥14,300 (official) | link |
| 庖丁工房タダフサ | 青紙鋼 洋包丁三徳 170 | Santoku | 170 | Aogami #2 | stainless-clad | carbonised chestnut | ¥14,300 (official) | link |
| 庖丁工房タダフサ | 薄刃 125 (小出刃) | Deba | 125 | SLD | stainless-clad | carbonised chestnut | ¥12,100 (official) | link |
| 庖丁工房タダフサ | 薄刃 210 | Nakiri | 210 | SLD | stainless-clad | carbonised chestnut | ¥15,400 (official) | link |
| 庖丁工房タダフサ | 刺身 150 | Yanagiba | 150 | SLD | stainless-clad | carbonised chestnut | ¥22,000 (official) | link |
| 庖丁工房タダフサ | 小刺身 105 | Yanagiba | 105 | SLD | stainless-clad | carbonised chestnut | ¥16,500 (official) | link |
| 庖丁工房タダフサ | 出刃 210 | Deba | 210 | SLD | stainless-clad | carbonised chestnut | ¥22,000 (official) | link |
| 庖丁工房タダフサ 黒打 | 最高級白鋼 鍛冶鍛造 210 | Gyuto | 210 | Shirogami #2 | kurouchi | wa | ¥23,100 (official) | link |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.