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  • Tadafusa Hocho Kobo HK-2 Santoku 170mm from Tadafusa
  • Tadafusa Hocho Kobo HK-2 Santoku 170mm from Tadafusa
  • Tadafusa Hocho Kobo HK-2 Santoku 170mm from Tadafusa
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Tadafusa Hocho Kobo HK-2 Santoku 170mm

Tadafusa Hocho Kobo HK-2 Santoku 170mm

$183.00 CAD
$183.00 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.
Un excellent choix pour une première étape loin de l'acier inoxydable. Le SLD peut patiner avec le temps, mais si vous le gardez propre et sec, tout ira bien ! Un merveilleux hybride du style occidental et japonais.

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À propos de la forme - C'est aussi un couteau polyvalent, mais avec un léger biais végétal. Santoku signifie « Trois vertus » ou « Résoudre trois problèmes ». Les vertus ou les problèmes sont de trancher, de couper en dés et de hacher. Santoku se trouve généralement dans des longueurs de 160 mm à 190 mm. Ceux-ci sont de plus en plus populaires dans les cuisines occidentales en raison de leur forme unique et de leur taille plus petite et facile à manipuler.

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 Santoku
Maintenance Level
Blade Length 170 mm |
Blade Height 44,1 mm
Thickness 2,3 mm
Weight 129 g
Steel Type SLD Semi-Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Châtaignier 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: TAH170SA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.910959 / 5 from 146 reviews.

AI Generated Review Summary

The Tadafusa Hocho Kobo HK-2 Santoku 170mm knife is praised for its sharp blade, excellent balance, and comfortable handle. Customers appreciate its light weight and high-quality construction, making it a versatile tool for slicing, dicing, and mincing. The knife's design and feel are also highlighted for their simplicity and ergonomics.

Summary topics

  • Blade Sharpness (5%): It was highlighted by customers that the blade is nice, sharp, and light to handle, making it a popular choice.
  • Customer Service (12%): Customers expressed satisfaction with the excellent service provided by the company, which was mentioned multiple times in the reviews.
  • Knife Weight (10%): It was observed by customers that the weight of the knife is perfect and light, making cooking easier.
  • Knife Balance (6%): It was reported by customers that the balance of this knife is perfect, with great weight and balance.
  • Knife Feel (9%): Customers expressed satisfaction with the feel of the product, noting that it feels great in the hand.

Review topics: ["size","fit","weight","handle","quality","looks","design","issues","value","balance","staff","edge","light","box","works","service","price","use","feels","knife","cuts","blade","tool","gift","steel","experience","hands","length","wood","vegetables"].

Review highlights

  • "Perfect weight and balance very sharp and a great tool" — Nicholas C.
  • "great knife - feels good in my hand and is the perfect weight and size." — Kathy C.
  • "Love this knife, perfect small handle and light weight." — Melanie W.

Reviews

So well crafted

"This knife is beautiful and light. It is made for a smaller hand which improved my knife skills immeasurably. The kitchen just got more enjoyable."

— Nola B. (5/5)

Dissapointed

"My first Japanese knife and I couldn't be more dissapointed. After months of research, I settled on this one for some reason. I really had to force it when cutting something simple like an onion. It felt like a toy instead of a knife. A twenty dollar knife can run circles around this one. I dropped it from my hand to the top of the counter, maybe four inches of height. The tip now has a microscopic chip. So now it's headed for the garbage because I can't even exchange it. In the end, it's not knifewear's fault. I have been in their stores in the past and everyone is fantastic. That's the end of my Japanese knife research and I was so excited. Back to other makers I guess."

— Sasa (1/5)

sharp and light

"Very sharp, light and feels nice to use."

— dan a. (5/5)

great knife

"sharp and light, beautiful, will get more knives in the future"

— brian y. (5/5)

Feels great in the hand

"The hybrid handle feels great. Nice and light blade and very sharp"

— Jason K. (5/5)

This is my first experience

"This is my first experience with Japanese knives. I love the feel in my hand. In particular, the texture of the wood and its overall lightness. It's beautiful as well."

— Al V. (5/5)

I love this knife. Very

"I love this knife. Very comfortable and razor sharp, it’s scary! The steel is excellent quality and holds a razor edge for a long time. I’m going to get a paring knife to add to my collection. Highly recommend. The fellow at the booth where I purchased it was very informative. The price was very affordable for the great quality of steel."

— Trev B. (5/5)

So good so light loved it

"I love my knife so happy I made the right choice"

— Sumnima R. (5/5)

Professional, helpful and nice staff.

"Big selection, super professional staff , the knife we got is as expected and we love it"

— Yaad (5/5)

Excellent service

"great knife - feels good in my hand and is the perfect weight and size. cuts beautifully. Great customer service helping me find the ideal knife for my needs!"

— Kathy C. (5/5)

Q&A

What's the spine thickness? How about the height of the blade at the heel?
The spine is 2mm thick and goes down to 1mm at the tip. The height of the blade is 4.2 cm form the heel. Let us know if you have any other questions, -Alex in Ottawa

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