Gyuto • 240 mm • Ginsan • Red ebony handle with a bolster of horn • 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.

GINSAN /Gingami No.3 ("Silver Paper No.3") / Gin#3 ("Silver#3") / Ginsan-kō ("Silver 3 Steel")

Gingami No. 3, or ginsan steel (made by Hitachi Metals Ltd.) is a stainless steel with a very fine structure, which is extremely suitable for retaining sharpness and can also be sharpened very sharply. The properties of ginsan are comparable to some Japanese classic carbon white or yellow steels. Ginsan is popular with both professionals and home cooks and is generally easier to keep sharp than VG10.

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.