Hocho Kobo Deba 105 Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Hocho Kobo HK-6 Deba 105mm
Overall length: 220 mm
Blade length: 105 mm
Blade height: 38 mm
Blade type: single-edged, suitable for right-handers
Blade surface finish: Migaki - polished
Steel: SLD + stainless steel
Hardness: 60 HRC 

The founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is based in the city of Sanjo, Niigata Prefecture, and combines production based on long-standing tradition with contemporary aesthetics and today's demands. It regularly collaborates with contemporary industrial designers and holds several Good-Design Awards. Tadafusa focuses on traditional handcrafted production with an emphasis on affordability, which is why their knives are among the more accessible hand-made pieces from Japan. The specific material processing can bring minor inaccuracies, which are a natural sign of the brand and give the knives a distinctive character. Similar to the brand Kaji-Bei, whose style appears almost rustic with visible traces of handwork (scratches, grinder marks, or pronounced wood grain), we have also gradually become fond of Tadafusa's sharpness, agility, and unique look.

JP Tadafusa co., Ltd., 27-16 Higashihonjoji, Sanjo-city, Niigata, 955-0823, +81-256-32-218, info@tadafusa.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made of three-layer steel (SLD + stainless steel). Semi-stainless steel SLD was originally designed by Hitachi for cutting other steels. SLD is hard and easy to sharpen. It retains its sharpness as long as carbon steel but is much easier to maintain.
The handle is made from carbonized chestnut wood. Antibacterial carbonized wood is wood that has been burned in a kiln, bringing it one step closer to charcoal. This wood has almost no moisture or nutrients, making it impossible for bacteria to settle and multiply. 

Note: The knife is delivered in a beautiful cardboard package.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly oil the blade and handle. Avoid the dishwasher, which can damage the edge. The blade of this knife is made from semi-stainless steel SLD. SLD is a compromise between the edge retention of carbon steel and the corrosion resistance of stainless steel. This steel rusts if you allow it. For proper care, it is essential to keep the blade clean and dry after use, especially if cutting something acidic. To increase resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia. Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different edge angle, so they require special and finer whetstones. For a single-sided knife, primarily sharpen the sharp part, merely removing burrs from the other side. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not usefor cutting or chopping frozen products or hard bones. The blade may chip or break.