• Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
  • Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
  • Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
1 3

Tadafusa Hocho Kobo HK-1 Couteau à Pain 230mm

Tadafusa Hocho Kobo HK-1 Couteau à Pain 230mm

$212.00 CAD
$212.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Excellent choix pour une première étape loin du tout acier inoxydable. Le SLD peut se patiner avec le temps, mais maintenez-le propre et sec et vous êtes prêt ! Un merveilleux hybride du style occidental et japonais.

Order

Place your order today and we'll prepare it for shipment

Your order will be shipped on this date

Arrives

À propos de la forme - J'aime couper du pain avec mon Gyuto car il ne fait pas beaucoup de miettes. Mais parfois, vous avez besoin de dentelures pour couper des pains au levain super croustillants ou des baguettes françaises fraîchement cuites. C'est vraiment juste pour couper du pain, pas vos tomates ! C'est à cela que servent vos autres couteaux.

À propos de Tadafusa Hocho Kobo - Les couteaux Tadafusa sont fabriqués dans la ville de Sanjo, qui fait partie de la préfecture de Niigata. Non seulement connu comme un centre traditionnel pour le forgeage d'outils et de couteaux, mais aussi pour le meilleur saké que le Japon a à offrir. Super alcool ET couteaux ? Allons-y! Le noyau de la lame est fabriqué à partir d'un acier SLD dur mais est recouvert d'acier inoxydable plus doux. L'acier inoxydable plus doux agit comme un coussin et protège l'acier plus dur.
Ces couteaux Tadafusa ont été développés par Fumie Shibata, une designer industrielle féminine qui a recherché la contribution du point de vue féminin. Ils sont dotés d'une soie effilée pour un excellent équilibre, le manche est en bois de châtaignier semi-charbon, ce qui le rend très hygiénique et résistant à la corrosion, et non, ils ne sont pas réservés aux femmes.

Shape Bread Knife
Maintenance Level
Blade Length 230 mm |
Blade Height 26,3 mm
Weight 119 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Partiellement dentelé
Handle Manche occidental - Châtaigne Renfort métallique
Knife Line Tadafusa Hocho Kobo
Brand Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: TAH230BR

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

Comment puis-je retourner une commande en ligne?
Pas de soucis, nous avons ce qu'il vous faut. Rendez-vous sur https://knifewear.com/returns et suivez les instructions.

Puis-je récupérer ma commande en bordure de trottoir / en magasin?
Absolument, tant que tous les articles que vous recherchez sont en stock à l'emplacement où vous souhaitez les récupérer, vous pourrez sélectionner cette option à la caisse. Si un ou plusieurs articles ne sont pas disponibles à l'emplacement de votre choix, nous serons heureux de vous les expédier.

Request Additional Info
Afficher tous les détails
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.877551 / 5 from 49 reviews.

AI Generated Review Summary

The Tadafusa Hocho Kobo HK-1 Bread Knife, crafted in Sanjo, Niigata, features a unique blade for cutting through fresh sourdough crust. Its innovative design, developed by Fumie Shibata, includes a tapered tang for balance and a semi-charcoaled chestnut wood handle for sanitation and corrosion resistance.

Summary topics

  • Blade Performance: 15%
  • Innovative Design: 20%

Review topics: ["shipping","looks","design","edge","works","knife","blade","loaves","cuts","bread","surprise","slices","tool"].

Review highlights

  • "Beautiful design, Unique blade and handle." — Jeremy H.
  • "A simple yet awesome design." — Jollean F.
  • "My husband absolutely loves this versatile knife!" — Jessica B.

Reviews

Laser with teeth

"This was purchased as a gift. The recipient confirms it cuts bread like a laser, with the added bite of the teeth. A genius design."

— Tim S. (5/5)

Excellent Bread Knife

"This knife is very sleek looking and rather unique for a bread knife."

— Christian L. (5/5)

Bread laser

"Built a 90 degree bread slicing cutting board. You split the load in half and push the sliced portion to the "wall" and then this wonderful precision tool does the rest. Very sharp, light, and effective! Cutting sourdough."

— KEELER S. (5/5)

Bread knife

"I was very sceptical about the efficiency of this knife into fresh crusty bread… and wow, it digs into it like a laser beam. Also great with swishy tomatoes"

— Roger B. (5/5)

Breaking bread. . . with a knife

"The Tadafusa Hocho kobo bread knife has a unique design--a serrated toe with a smooth edge in the middle and heal--and it works marvelously. At first glance, the design seemed odd, but the serrated toe makes quick work of any crust, while the rest of the blade slices through the balance of the baked item with ease. It's a curious yet highly effective design. The knife is light and well-balanced, while the handle is very comfortable. It's a keeper."

— Derek S. (5/5)

It’s a beautiful knife. I

"It’s a beautiful knife. I purchased it for my sister in law. Unfortunately the knife although it has only been used a few times, already has chips in it. She loves the knife but is disappointed about the chips."

— Colette A. (3/5)

Tadafusa bread knife

"Elegant in the hand, Beware crusty bread this will deliver! Properly balanced and easy to use this knife is all you need in the home to take care of business."

— Jay R. (5/5)

Took some getting use to

"Took some getting use to what with owning bad knives before. But this knife is great. But you have to re-learn how to cut soft bread, and you must take care of it if you want it to preform. Feels great in your hand and matched the set I have. The design is an interesting one with the serration at the tip but this is used just to start out, then it slices very well with the blade, and it looks amazing!"

— John W. (5/5)

Perfect bread knife

"Amazing design. I make lots of crusty sourdough and it cuts through surprisingly well. It struggles with more stale loaves/pieces of bread. For anything fresh, this blade cuts through effortlessly."

— Stefan V. (4/5)

This bread knife is light

"This bread knife is light and tough. Cuts great."

— Brian S. (5/5)

Q&A

How do you sharpen a bread knife at home?
Hey there, we don't recommend sharpening a bread knife, they just aren't designed to be sharpened. The Hocho Kobo one here can have the straight edge honed or sharpened, the teeth aren't something we'd touch! - Ellie
Will you guys sharpen the non-seratted part of this knife?
Hey there, we can absolutely sharpen that section of the knife! - Ellie

Consultés récemment