Tadafusa Knife Studio Whetstone Basic Set Red [#800set] Sanjo City, Niigata Prefecture, Tsubame-Sanjo, Tadafusa, Blacksmith, Knife, Brand, Sharpener

“The three basic knives” from a long-established knife manufacturer, to be used with care for a long time. Tadafusa, established in 1948 in Sanjo City, Niigata Prefecture, one of Japan's leading metal processing and hardware production areas, is a long-established knife manufacturer that utilizes traditional forging techniques to produce a wide range of blades, from household to professional use.

The company's flagship product is the "Hocho Kobo Tadafusa" series, which was launched in 2012 with product designer Fumie Shibata. This series simplified specialized and hard-to-choose knives into a simple lineup: "the three basic knives (santoku, petty, and bread knife)" and "the next knife" to be chosen according to one's cooking skill, and it gained widespread support.
In particular, the bread knife is an innovative product that allows for beautiful cuts without producing crumbs by having serrations only at the tip, and it can also be resharpened at home.

In terms of function, the blade features a three-layer structure with "SLD steel" sandwiched between stainless steel, achieving both sharp切れ味 (cutting edge) and rust resistance. In addition, the handle uses patented "antibacterial carbonized wood," providing high hygiene that prevents bacterial growth while retaining the warmth of natural wood. Furthermore, the brand offers a resharpening service where the product packaging can be used as a "return box" to the factory, and this commitment to "using one tool carefully for a long time" is also a significant appeal of the brand, aligning with modern lifestyles.

Tadafusa logo on the whetstone stand


Dedicated cosmetic box

A set of #800 grit whetstone and a whetstone stand for daily maintenance.
Using the whetstone stand allows for more stable knife sharpening.

We also recommend this knife and whetstone set as a gift for your loved ones.

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While we strive to ensure stock, in case of a shortage, it may take approximately 7 to 10 days for production and arrival. If it takes longer, we will inform you of the new delivery date. Please feel free to inquire about stock status, arrival times, etc.

If there are chips in the blade, a coarse whetstone is necessary, but a medium-grit whetstone is usually sufficient.

When sharpening a knife in the kitchen, place the whetstone on a damp cloth or similar. Be careful not to let the whetstone move.

Always keep the surface of the whetstone even and free of irregularities. It needs to be leveled regularly with a "whetstone flattener."

For absorbent whetstones, soak them in a basin of water until no more bubbles appear, which takes about 20 minutes. Non-absorbent whetstones can be used as is.

Do not place in dishwashers, dish dryers, microwaves, ovens, etc. This may cause damage.

Even sharp blades gradually lose their sharpness with use. Sharpen your knives with a whetstone at least once every three months. If you are not confident in sharpening, you can leave it to the workshop.

For detailed instructions on how to use, please refer to the instruction manual included with the product.