Gyuto K-tip • 240 mm • V-gold • Ebony and dark horn handle with stainless steel fillers • Suitable for both left- and right-handed users

You can recognize knives by Tadokoro-san by their distinct double high shinogi. Their are two Shinogi lines, both sides of the blade have one, whichs adds up as two. On both sides the flat part (hira) meets the shinogi line and from here starts the kireha (primary angle of the blade). The knifemaker discribes it to us always as ‘double shinogi ‘ blade. This means the blade is sharpened on both sides. This is visible in the high forging lines on both sides of the blade, with a broad exposed core steel in the center. It clearly reflects the craftsmanship of this experienced knifemaker, who began his training at the age of 16 under master craftsmen in Sakai. The refined thin blade geometry ensures exceptional sharpness and, thanks to the excellent convex profile, outstanding food release.

Elwin de Veld on Tadokoro Hamono

Today, many large commercial knife manufacturers in Japan have fully automated their production processes. At Tadokoro Cutlery, each knife is handcrafted by skilled artisans. Tadokoro knives are made with the end user in mind: razor-sharp and easy to maintain, for both professionals and home cooks. I hold deep respect for Tadokoro-san’s craftsmanship and finishing work, he is truly a master sharpener. In my nearly 30 years of experience, he ranks among my top five sharpeners in Japan.