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Tadafusa has been making knives in Sanjo, Niigata since 1948. Sanjo is the heart of Japanese knife making: the same city where Shigefusa, Toyama and Munetoshi work. The blacksmithing tradition there goes back to 1661.
Unlike most knife makers, Tadafusa does everything in house: forging, grinding, heat treatment and finishing. Real craftsmanship at every step.
Tadafusa makes knives for both professionals and home cooks. Clean, consistent fit and finish, a proper production knife maker with real craftsmanship behind it.
Your first Japanese knife | Japanese knife types | Japanese knife steels
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Products List
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Tadafusa Western "Ookami" Nashiji Gyuto 240mm
DKK1,380.00240mm gyuto, 215 grams, western walnut handle, 50mm tall at the heel. A big knife for a big board. If you have the space, the extra length does the work for you: fewer strokes, longer clean cuts,... -
Tadafusa "Ookami" Tsuchime Bunka 165mm SLD
DKK1,150.00A bunka is a santoku with a sharp reverse-tanto tip. The flat edge is good for chopping, and the pointed tip does the fine work a round-tipped santoku cannot: scoring, cleaning, detail cuts. 165mm,... -
Tadafusa Western "Ookami" Nashiji Gyuto 210mm
DKK1,150.00210mm gyuto, 185 grams, western walnut handle. This is the everyday knife, in most kitchens this shape and this length does around 80% of all the work. 48mm tall at the heel, 4,5mm spine at the... -
Tadafusa "Ookami" Tsuchime Bread Knife 240mm SLD
DKK1,725.00A real bread knife, not a saw. Small shallow teeth on a thin blade, so it goes through a hard sourdough crust without crushing the crumb underneath. It also handles a tomato, a soft cake, a brioche:... -
Tadafusa Western "Ookami" Nashiji Sujihiki 270mm
DKK1,495.00270mm slicer, 166 grams, western walnut handle. Same job as the Japanese D-handle version: roast, brisket, ham, a whole salmon side in one clean pull, but with a western grip, if that is what your... -
Tadafusa Western "Ookami" Nashiji Honesuki 150mm
DKK920.00A honesuki is a boning knife: stiff, pointed, 150mm, 136 grams. It is made for taking a chicken apart at the joints, and it does that better than any chef knife. If you buy whole birds instead of... -
Tadafusa "Ookami" Tsuchime Sujihiki 240mm SLD
DKK1,495.00240mm slicer, 120 grams. Long, thin and light. If 270mm is too much for your board, this is the same knife in the size that fits most kitchens. For roast, ham, duck, fish sides: one clean pull... -
Tadafusa "Ookami" Nashiji Petty 135mm
DKK805.00135mm petty, 76 grams, with a Japanese D-shape ho wood handle. Blue #2 core, so it takes a very fine edge: good for the small precise work: herbs, shallots, cleaning fish, trimming. A little more... -
Tadafusa "Ookami" Tsuchime Sujihiki 270mm SLD
DKK1,610.00270mm slicer, only 135 grams. Long and thin, so you slice in one pull instead of sawing. Roast, brisket, ham, a whole salmon side. This is a knife your gyuto cannot replace, and most kitchens do not... -
Tadafusa "Ookami" Tsuchime Santoku 165mm SLD
DKK1,150.00165mm santoku, 50mm tall at the heel, 135 grams. Short, tall and light. Short means easy to control, tall means your knuckles never touch the board. If a 210mm gyuto feels like too much knife, start... -
Tadafusa Western "Ookami" Nashiji Sujihiki 240mm
DKK1,380.00240mm slicer, 150 grams, western walnut handle. For roast, ham, duck breast, fish sides: anything you want in long clean slices in one pull. 240mm fits a normal kitchen board better than 270mm, so... -
Tadafusa Western "Ookami" Nashiji petty 120mm
DKK920.00120mm petty, 63 grams, western walnut handle. The small knife you reach for all day long: garlic, shallot, herbs, trimming fat, slicing a piece of cheese. Light enough to use in the hand, long enough... -
Tadafusa Western "Ookami" Nashiji Paring 90mm
DKK805.0090mm paring knife, 52 grams, western walnut handle. This is in-hand work: peeling, coring, taking the eye out of a potato, segmenting citrus, cleaning strawberries. Small job, but a cheap paring... -
Tadafusa "Ookami" Tsuchime Gyuto 240mm SLD
DKK1,667.50240mm, 200 grams, 50mm tall at the heel. A full size workhorse for a full size board. If you cook for many people, or you break down a lot of produce at once, the extra length saves you real time:... -
Tadafusa "Ookami" Tsuchime Nakiri 165mm SLD
DKK1,150.00A nakiri is a vegetable knife: 165mm long and 50mm tall, with a flat edge. Flat means the whole edge meets the board at the same time, so nothing is left half cut and hanging together. If you do a... -
Tadafusa Western "Ookami" Nashiji Santoku 180mm
DKK1,150.00180mm santoku with a western walnut handle, 153 grams. If you like the balance and grip of a European knife but want Japanese steel and a much thinner blade behind the edge, this is the one to take... -
Tadafusa "Ookami" Nashiji Sujihiki 270mm
DKK1,495.00270mm sujihiki, only 142 grams. This is a slicer: roast beef, brisket, ham, a whole side of salmon: anything you want to take off in one clean pass instead of sawing back and forth. A gyuto cannot do... -
Tadafusa "Ookami" Tsuchime Petty 150mm SLD
DKK1,035.00150mm petty with an octagonal ho wood handle, 103 grams. Bigger than a normal petty, so it works both in the hand and on the board. This is the knife that lives next to your gyuto and does everything... -
Tadafusa "Ookami" Tsuchime Gyuto 210mm SLD
DKK1,207.50210mm gyuto, 168 grams. Thick 4,9mm spine at the handle, going down to 0,9mm one centimetre from the tip. So it has weight behind it where you hold it, and is thin where it actually cuts. This is the... -
Tadafusa Kobo Bread Knife 240mm
DKK920.00This is the knife Tadafusa is known for. It is not a saw. Small shallow teeth on a thin 1,6mm blade, so it cuts through a hard sourdough crust without crushing the crumb underneath, and it still...
