Tadafusa sashimi bocho, fish knife

Tadafusa bocho - hand forged and ground san mai laminated knives assembled with magnolia wood and bubinga handles by Tadafusa, of Sanjo, Japan. These knives feature a layer of hard lightly alloyed Ao Gami or Blue Paper Steel which forms an exceptionally fine and durable edge sandwiched between two softer less brittle layers of stainless steel. The sides of the knives are deliberately left unfinished, bearing witness to the blows endured in their making. This roughness does serve a purpose, however, acting not unlike the scalloped depressions commonly seen in ham slicers and 'oriental style' knives, they reduce suction, allowing food to fall freely from the blade, and the knife to cut with less resistance.
A long knife in comparison to its depth, used primarily for the preparation of raw fish. Like Japanese saws it should be used only on the pull stroke, and with minimal force, so as to reduce the tearing or smashing of delicate flesh, the goal being to leave a smooth, shiny, sharp edged cut. These should always be used on a wooden or plastic boards, and wiped and dried after use to protect both the hard carbon steel edge, and the wood of the handle. About 63 HRC.

£100.00 (Ex Tax:£83.33)