Tadafusa Knife Workshop ｜ All-purpose knife 170mm Santoku knife

Tadafusa has its workshop in Sanjo City, Niigata Prefecture, a town known as a blacksmith town. The company's eponymous brand, "Tadafusa Knife Workshop," not only produces high-quality knives backed by traditional techniques, but also produces knives that are easy to use for everyday kitchen work.
On this page, we will introduce the 170mm Santoku all-purpose knife, one of the three basic knives that you will need, which is a commonly used knife.

Click here for a list of Tadafusa Knife Workshop products

Keeping ingredients fresh

The Santoku knife can be used to cut meat, fish, and vegetables, making it the most frequently used knife in the home. A sharp knife made by a craftsman will not crush the fibers of ingredients and will not release excess moisture or juices, so you can enjoy delicious food without losing its flavor and nutrients. A sharp knife will make your work faster and your eyes will not hurt when cutting onions, making everyday cooking more enjoyable.

Fits comfortably in your hand

Even when you use the Santoku knife from Knife Workshop Tadafusa for the first time, it is so easy to use that you won't believe it's brand new. The handle is made of natural wood, which has a gentle look and feel, a shape that fits well in the hand and is non-slip, and you can feel the craftsman's attention to detail. In addition, since it is double-edged, it is a genuine knife that can be used by left-handed people as well.

As a living being

Just like the knife, which has a matte finish on the natural wood handle and blade, the special box is also beautifully designed, making it a great gift for yourself or for Mother's Day, housewarmings, etc. Even after opening, you can keep the special box and use it not only to store the knife but also to send it for maintenance. When the knife loses its sharpness, all you need to do to care for it is sharpen both the front and back, but you can also send it to Tadafusa Knife Workshop for maintenance (paid service).This knife is made to be used for a long time, as a lifetime knife.

Safe and hygienic

The handle is made of chestnut wood that has been treated with antibacterial carbonized wood, a technology developed by Tadafusa. It is hygienic and does not rot easily. You can use it for a long time by washing off any dirt promptly after use and wiping off any moisture thoroughly before storing it.

Safe and hygienic

The handle is made of chestnut wood that has been treated with antibacterial carbonized wood, a technology developed by Tadafusa. You can use it for a longer period of time by washing off any dirt promptly after use and wiping off any moisture thoroughly before storing it.
[You can choose from the 170mm Santoku all-purpose knife (left), the 125mm Petty all-purpose knife (right), and the bread knife (bottom)]
[Tadafusa Knife Workshop] Tadafusa was founded in 1948 in Sanjo City, Niigata Prefecture, known as a town of blacksmiths, and has been committed to making knives by hand with care since its founding, producing knives for home and professional use, as well as soba-kiri knives, on a daily basis. The company's eponymous brand, "Tadafusa Knife Workshop," produces knives that fit seamlessly into modern life while retaining the techniques of the long-established store.
Click here for a list of Tadafusa Knife Workshop products


Tadafusa Knife Studio's knives. We would like to introduce the versatile 170mm Santoku knife, one of the three basic knives that you need to have.

[Product name] All-purpose 170mm Santoku knife
[Size (approx.)] Total length 300mm, blade length 170mm
[Material] Blade: Fully 3-ply [Steel: SLD steel / Base metal: Stainless steel], Handle: Antibacterial carbonized wood [Chestnut wood]
Weight (approx.): 130g
[Country of origin] Japan (Sanjo City, Niigata Prefecture)
[Notes] The handle is made of antibacterial carbonized chestnut wood, which was developed using Tadafusa's patented technology.

● Before you purchase
Compared to all-stainless steel knives, the knives from "Tadafusa Knife Workshop" have a sharper cutting edge, but they do require a little more care in daily maintenance. The cutting edge is made of steel (SLD steel), so rust may occur depending on how it is cared for and the storage environment. Rust may occur even overnight depending on how it is cared for and the storage environment. In addition to the pleasant sharpness, you can also enjoy the care and sharpening of the knives.

● Regular care
After use, wash the entire knife thoroughly with hot water to remove any dirt, wipe off any water and store in a safe place.
- If you have cut foods that are highly salty or acidic, such as pickles or lemons, be sure to wash the knife thoroughly to remove any dirt.
・Do not place in dishwashers, dish dryers, microwave ovens, ovens, etc. This may cause damage.
・Even if the blade is sharp at first, it will gradually lose its sharpness with use. Please sharpen it with a whetstone once every three months. If you are not good at sharpening, you can request sharpening (for a fee).

● Precautions for use
- Please refrain from cutting hard bones of large fish or bird bones as the blade may chip.