105mm Archives - The Sharp Cook

The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. This basic factory made line of Kanetsune, will suit greatly newcomers in the world of Japanese knives that want to get a Japanese knife at an extremely affordable price. KC-950 series knives are created with DSR-1K6 high carbon stainless steel made by Daido Steel Co., ltd. Good performance blade which contains 0.6% carbon and the well balanced composition added molybdenum. The "Tsuchime" blade finish can help food release from the blade. The Deba is single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The Ko-Deba is a smaller version of the Deba designed for smaller fish deboning.

The founder of Tadafusa, Sone Torasaburo started the company from nothing in the 23rd year of the Showa era in 1948. He made various kinds of knives such as sickles, short swords and kitchen knives by using the forging techniques he learned as an apprentice making hand-forged metal scales. He gradually started to specialize in making fishing knives and then also address a need to create kitchen knives for home and professional use and special knives for Soba up to today. Since the company’s foundation, they strive to create “the best products” for customers by hand through every single process and to make each knife with utmost enthusiasm. The SLD Hammer tone series has one of the most distinctive hammered patterns in Japanese knife making. Each blacksmith has its own Tsuchime pattern. Their Tsuchime is based on geometric diamond pattern, which has been familiar from ancient times in Japan. Hitachi SLD Steel has more chromium than carbon steel such as Blue Paper Steel or White Paper Steel, which means that it is more resistant to rust but not fully stainless (semi stainless). Also, it holds a sharp edge and a long edge retention by its hardness and toughness. It is popular steel for kitchen knives in Japan. The Tall Petty will become one of your favorites in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The special edition Tall petty will be handy for garlic, ginger and all the small ingredients requiring a perfect cut.

Brand / Blacksmith:	Tadafusa
Series:	SLD Hammer Tone
Knife type:	Tall Petty 105
Blade Length / Total length (mm):	105/228
Grind:	50/50
Finish:	Tsuchime / Hammered
Steel type:	SLD (semi stainless)
Forging method:	San Mai
HRC hardness:	62 - 63
Handle type / Material / Ferrule:	Wa Octagonal / Wooden ferule
Spine Thickness at heel / tip (mm):	3,1/0,4
Blade height at heel (mm):	37
Weight (gr):	80
Notes:

Kanetsune KC-956 Tsuchime Ko-Deba 105mm

Tadafusa SLD Hammer tone Tall Petty 105mm