Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
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Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)

$219.00 AUD
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Tadafusa x Seido SLD Gyuto 210mm (Hocho Kobo V2)
$219.00 AUD
☆☆☆☆☆(0)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
SLD Semi-Stainless Steel Core, Stainless Migaki Clad
Hardness
60 HRC
54 Soft 67 Hard
Maintenance
Moderate
3 / 5
How to care for this steel
Style
Gyuto
Blade Material
SLD Semi-Stainless Steel Core, Stainless Migaki Clad
Handle Material
Ebony Western, Upgraded from the Hocho Kobo Line
Bevel
Double Bevel
Edge Length
214mm
Overall Length
350mm
Spine Thickness Heel/Mid
2.1mm/2.1mm
Blade Height @ Heel
47mm
gWeight
171g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese SLD steel is a semi-stainless steel crafted through advanced metallurgy. It is used often in Sanjo knives, has a non-chippy edge and is extremely tough. This high-carbon steel, enriched with chromium and molybdenum, offers excellent performance, but be mindful not to leave it wet for extended periods.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sanjo·Factory

Tadafusa

Sanjo, Niigata
Tadafusa

Operating out of Sanjo since 1948.

Coordinates
37.7°N · 138.9°E
Signature
Hand-forged SLD and Aogami 2
Steels
Aogami #2SKD-11
Founded in 1948 by Sone Torasaburo, Tadafusa has long been part of the rich blacksmithing heritage of Sanjo, a city known throughout Japan as the “town of blacksmiths.” Home to other famed makers like Yoshikane, Hinoura, and Kawamura, Sanjo’s legacy of craftsmanship dates back to the 1600s, and Tadafusa has played a key role in carrying that tradition forward.

Originally crafting sickles and bladed tools using time-honoured forging techniques, Tadafusa later focused its expertise on kitchen knives. Today, they produce a wide range of meticulously finished blades for both professional chefs and home cooks alike, combining classic Sanjo craftsmanship with clean, modern utility.

Handmade in Japan and trusted around the world, Tadafusa knives are a reflection of enduring skill, precision, and the soul of Sanjo’s forging legacy.
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