{"title":"Knife workshop Tadafusa","description":"Founded in 1948 in Sanjo City, Niigata Prefecture, known as a town of blacksmiths, Tadafusa has been committed to lovingly handcrafting products since its founding, producing knives for both home and professional use, as well as soba-cutting knives, etc. The company's eponymous brand, \"Tadafusa Knife Workshop,\" retains the techniques of its long-established founder and produces knives that fit seamlessly into modern life.","products":[{"product_id":"tadafusa130007","title":"Tadafusa Knife Workshop ｜ Basic whetstone set","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130007.jpg\"\u003e\n\u003ch2\u003e Tadafusa Knife Workshop's whetstones\u003c\/h2\u003e\n The Knife Workshop series whetstones are medium-sized whetstones that are easy to use for home use.\n This is a set of #800 whetstone and whetstone stand for daily maintenance.\n Using a whetstone stand allows for more stable sharpening of knives.\n Other whetstones from Tadafusa Knife Workshop with different grit sizes can also be set on this whetstone stand.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/item.rakuten.co.jp\/kougeishop\/c\/0000000027\/\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [How to use]\u003cbr\u003e\n ●The surface of the whetstone should always be kept smooth. It is necessary to regularly repair it by smoothing it with a \"surface straightening whetstone.\"\u003cbr\u003e\n If the blade is chipped, a coarse whetstone is required, but usually a medium whetstone is sufficient.\u003cbr\u003e\n When sharpening knives in the kitchen, place the whetstone on a wet cloth. Be careful not to move the whetstone.\u003cbr\u003e\n ●If the whetstone is absorbent, fill a basin with water and leave it there for about 20 minutes until no more air bubbles appear. If the whetstone is non-water-soluble, you can continue to use it as is.\u003cbr\u003e\n\u003cbr\u003e\n [notice]\u003cbr\u003e\n ●When sharpening a knife, a sticky mud will appear on the surface of the whetstone. This mud is necessary to sharpen the knife properly and create a sharp blade. Do not wash the mud off with water, but add water little by little on top of the mud while sharpening.\u003cbr\u003e\n ●If you sharpen a knife at a steep angle, the edge will become blunt, making future maintenance difficult. Make it a habit to sharpen your knife in the correct way.\u003cbr\u003e\n ●Do not use excessive force when sharpening a knife. Using excessive force may cause your hand to shake and you may be injured by the blade.\u003cbr\u003e\n ●Please keep the angle of the blade constant. If there is any shaking, it may damage the blade.\u003cbr\u003e\n ●Please be careful as your fingers may rub against the whetstone and cause abrasions.\u003cbr\u003e\n ●For detailed instructions on use, please refer to the instruction manual included with the product. \u003cbr\u003e\n\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130007_1.jpg\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130007_2.jpg\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130007_3.jpg\"\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa_logo2.gif\" alt=\"Free\" width=\"100\"\u003e\n [Tadafusa Knife Workshop]\n 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.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/item.rakuten.co.jp\/kougeishop\/c\/0000000027\/\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e\u003cbr\u003e","brand":"庖丁工房タダフサ","offers":[{"title":"Default Title","offer_id":42943567888556,"sku":"tadafusa130007","price":6600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/tadafusa130007.webp?v=1703670827"},{"product_id":"tadafusa130001","title":"Tadafusa Knife Workshop ｜ All-purpose knife 170mm Santoku knife ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa-s\/tadafusa130001.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n Tadafusa has its workshop in Sanjo City, Niigata Prefecture, a town known as a blacksmith town.\n 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.\u003cbr\u003e \nOn 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.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_1.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_2.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003ch2\u003e Keeping ingredients fresh\u003c\/h2\u003e\n\n The Santoku knife can be used to cut meat, fish, and vegetables, making it the most frequently used knife in the home.\n 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_3.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003ch2\u003e Fits comfortably in your hand\u003c\/h2\u003e \nEven 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_4.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003ch2\u003e As a living being\u003c\/h2\u003e\n\n 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. \nWhen 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_5.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003ch2\u003e Safe and hygienic\u003c\/h2\u003e\n\n 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_6.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n\u003ch2\u003e Safe and hygienic\u003c\/h2\u003e\n\n 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130001_7.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e\n \u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_8.jpg\" alt=\"Tadafusa Knife Workshop Santoku\"\u003e [You can choose from the 170mm Santoku all-purpose knife (left), the 125mm Petty all-purpose knife (right), and the bread knife (bottom)] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa_logo2.gif\" alt=\"Free\" width=\"100\"\u003e\n [Tadafusa Knife Workshop]\n 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.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n 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.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] All-purpose 170mm Santoku knife\u003cbr\u003e\n [Size (approx.)] Total length 300mm, blade length 170mm\u003cbr\u003e \n[Material] Blade: Fully 3-ply [Steel: SLD steel \/ Base metal: Stainless steel], Handle: Antibacterial carbonized wood [Chestnut wood]\u003cbr\u003e\n Weight (approx.): 130g\u003cbr\u003e\n [Country of origin] Japan (Sanjo City, Niigata Prefecture)\u003cbr\u003e\n [Notes] The handle is made of antibacterial carbonized chestnut wood, which was developed using Tadafusa's patented technology.\u003cbr\u003e\n\u003cbr\u003e\n ● Before you purchase\u003cbr\u003e\n 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.\u003cbr\u003e\n\u003cbr\u003e\n ● Regular care\u003cbr\u003e \nAfter use, wash the entire knife thoroughly with hot water to remove any dirt, wipe off any water and store in a safe place.\u003cbr\u003e\n - 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.\u003cbr\u003e\n・Do not place in dishwashers, dish dryers, microwave ovens, ovens, etc. This may cause damage.\u003cbr\u003e\n・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).\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n - Please refrain from cutting hard bones of large fish or bird bones as the blade may chip.\u003cbr\u003e","brand":"庖丁工房タダフサ","offers":[{"title":"Default Title","offer_id":43009587642540,"sku":"tadafusa130001","price":14300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/products\/tadafusa130001.jpg?v=1706315013"},{"product_id":"tadafusa130002","title":"Tadafusa Knife Workshop ｜ All-purpose knife 125mm Petty ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa-s\/tadafusa130002.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e \nTadafusa has its workshop in Sanjo City, Niigata Prefecture, a town known as a blacksmith town.\n The brand that bears the company's name, \"Tadafusa Knife Workshop,\"\n In addition to being of high quality backed by traditional techniques, they also produce knives that are easy to use for everyday kitchen work.\u003cbr\u003e\n This page introduces one of the three basic pieces that you need.\n Introducing the highly maneuverable \"All-Purpose Knife 125mm Petty.\"\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_1.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_2.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003ch2\u003e Excellent sharpness\u003c\/h2\u003e \nA 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 flavor and nutrients. Tadafusa Knife Studio's petty knives are sharp, allow you to work quickly, and are less likely to hurt your eyes when cutting onions, making everyday cooking more enjoyable. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_3.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003ch2\u003e Because it is small\u003c\/h2\u003e\n\n Paring knives are often thought of as being used for peeling fruits and vegetables and for cutting decorative shapes, but they are also suitable for cutting meat and fish. If you find larger knives such as Santoku knives and Gyuto knives difficult to use, we recommend using a paring knife as your main knife, as its size and weight are not an issue. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_4.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003ch2\u003e Fits comfortably in your hand\u003c\/h2\u003e \nEven when you use the petty knife from Knife Workshop Tadafusa for the first time, it is so easy to use that you won't believe it was just cut. 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_5.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003ch2\u003e As a living being\u003c\/h2\u003e\n\n 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. \nWhen 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_6.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003ch2\u003e Safe and hygienic\u003c\/h2\u003e\n\n 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130002_7.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_8.jpg\" alt=\"Tadafusa Knife Workshop Petty\"\u003e [You can choose from the 170mm Santoku all-purpose knife (left), the 125mm Petty all-purpose knife (right), and the bread knife (bottom)] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa_logo2.gif\" alt=\"Free\" width=\"100\"\u003e\n [Tadafusa Knife Workshop] \nTadafusa 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.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n Tadafusa Knife Studio's knives. We would like to introduce the versatile 125mm Petty knife, one of the three basic knives that you need.\u003cbr\u003e\n\u003cbr\u003e\n [Name] Universal 125mm Petty\u003cbr\u003e\n [Size (approx.)] Total length 230mm, blade length 125mm\u003cbr\u003e\n [Material] Blade: Fully 3-ply [Steel: SLD steel \/ Base metal: Stainless steel], Handle: Antibacterial carbonized wood [Chestnut wood]\u003cbr\u003e\n Weight (approx.): 50g\u003cbr\u003e \n[Country of origin] Japan (Sanjo City, Niigata Prefecture)\u003cbr\u003e\n [Notes] The handle is made of antibacterial carbonized chestnut wood, which was developed using Tadafusa's patented technology.\u003cbr\u003e\n\u003cbr\u003e\n ● Before you purchase\u003cbr\u003e\n 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.\u003cbr\u003e\n\u003cbr\u003e\n ● Regular care\u003cbr\u003e\n After use, wash the entire knife thoroughly with hot water to remove any dirt, wipe off any water and store in a safe place.\u003cbr\u003e \n- 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.\u003cbr\u003e\n・Do not place in dishwashers, dish dryers, microwave ovens, ovens, etc. This may cause damage.\u003cbr\u003e\n・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).\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n - Please refrain from cutting hard bones of large fish or bird bones as the blade may chip.\u003cbr\u003e","brand":"庖丁工房タダフサ","offers":[{"title":"Default Title","offer_id":43009587740844,"sku":"tadafusa130002","price":12100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/products\/tadafusa130002.jpg?v=1706315016"},{"product_id":"tadafusa130003","title":"Tadafusa Knife Workshop ｜ Bread cutter ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa-s\/tadafusa130003.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n Tadafusa has its workshop in Sanjo City, Niigata Prefecture, a town known as a blacksmith town.\n The brand that bears the company's name, \"Tadafusa Knife Workshop,\" \nIn addition to being of high quality backed by traditional techniques, they also produce knives that are easy to use for everyday kitchen work.\u003cbr\u003e\n This page introduces one of the three basic pieces that you need.\n We would like to introduce you to the bread knife, a commonly used item that is used frequently.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_1.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_2.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003ch2\u003e Non-serrated bread cutter\u003c\/h2\u003e\n\n The bread knives from Knife Workshop Tadafusa are characterized by a serrated edge only on the tip. The serrated edge creates an opening for cutting into the bread, allowing you to cut smoothly without crushing it. The blade tip is sharpened thinly and delicately by hand by craftsmen, so it has excellent sharpness and hardly produces any bread crumbs. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_3.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_4.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003ch2\u003e Fits comfortably in your hand\u003c\/h2\u003e \nEven when you use a bread knife for the first time, it is so easy to use that you won't believe it was 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_5.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003ch2\u003e As a living being\u003c\/h2\u003e\n\n 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.\n When the knife becomes dull, all you need to do to maintain it is sharpen both the front and back (except for the serrated edge), 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_6.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_7.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n \u003ch2\u003eSafe and hygienic\u003c\/h2\u003e\n\n 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. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_8.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa130003_9.jpg\" alt=\"Tadafusa Knife Workshop Bread Cutter\"\u003e [You can also choose the 170mm Santoku (left) and 125mm Petty (right) all-purpose knives] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/tadafusa\/tadafusa_logo2.gif\" alt=\"Free\" width=\"100\"\u003e\n [Tadafusa Knife Workshop]\n 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.\u003cbr\u003e \n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/tadafusa\"\u003eClick here for a list of Tadafusa Knife Workshop products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This bread knife is from Tadafusa Knife Studio. It is one of the three basic knives that you need, and it is extremely sharp and produces almost no bread crumbs.\u003cbr\u003e\n\u003cbr\u003e\n [Name] Bread cutter\u003cbr\u003e\n [Size (approx.)] Total length 365mm, blade length 230mm\u003cbr\u003e\n [Material] Blade: Fully 3-ply [Steel: SLD steel\/Base metal: Stainless steel], Handle: Antibacterial carbonized wood [Chestnut wood]\u003cbr\u003e\n Weight (approx.): 125g\u003cbr\u003e\n [Country of origin] Japan (Sanjo City, Niigata Prefecture)\u003cbr\u003e\n [Notes] The handle is made of antibacterial carbonized chestnut wood, which was developed using Tadafusa's patented technology.\u003cbr\u003e\n\u003cbr\u003e\n ● Before you purchase\u003cbr\u003e \nCompared 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.\u003cbr\u003e\n\u003cbr\u003e\n ● Regular care\u003cbr\u003e\n After use, wash the entire knife thoroughly with hot water to remove any dirt, wipe off any water and store in a safe place.\u003cbr\u003e\n - 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.\u003cbr\u003e\n・Do not place in dishwashers, dish dryers, microwave ovens, ovens, etc. This may cause damage.\u003cbr\u003e \n・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).\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n - Please refrain from cutting hard bones of large fish or bird bones as the blade may chip.\u003cbr\u003e","brand":"庖丁工房タダフサ","offers":[{"title":"Default Title","offer_id":43009587806380,"sku":"tadafusa130003","price":14850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/products\/tadafusa130003.jpg?v=1706315019"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/collections\/brand_tadafusa.jpg?v=1736662768","url":"https:\/\/kakimori-inkstand.pro\/en\/collections\/tadafusa.oembed","provider":"職人と作家の工芸店","version":"1.0","type":"link"}