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Home / All / Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2
Tadafusa Hocho Kobo Santoku 170mm HK-2

Tadafusa Hocho Kobo Santoku 170mm HK-2

Tadafusa


$148.00

The simple and stylish Tadafusa Hocho Kobo santoku. If you want a killer Japanese cutting edge, at a very competitive price, this is the knife. Perfect for the minimalist chef.


About the shape This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

Knife Shape Santoku
Blade Length 170mm
Steel Type SLD Stainless Steel
Rockwell Hardness 60:62
Handle Shape Oval
Handle Material Chestnut handle with welded bolster
Manufacturer Tadafusa
Knife Line Tadafusa Hocho Kobo

Care Instructions

Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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