Hocho Kobo Deba 150 Tadafusa

Code: TT0268

Brand: Tadafusa

4 290 Kč

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Japanese kitchen knife from the Hocho Kobo series, designed by designer Fumie Shibata. Traditional Deba model with a strong, wide blade and pointed tip.

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Hocho Kobo Deba 150 Tadafusa

The Hocho Kobo knife series, which won the Good-Design Award, is ideal for demanding home cooks and professionals alike. Created in collaboration with designer Fumie Shibata, these knives are beautifully designed and durable, suitable for everyday use. The Deba is a traditional Japanese knife with a single-edged blade, designed for filleting fish and cutting boneless meat. It is a heavy, robust, and sturdy knife with a wide blade, reinforced spine, and pointed tip. It is primarily used for processing whole fish - portioning, head separation, and filleting, including cutting through smaller bones. The single-edged blade is always adapted for either the right or left hand, encouraging the user to learn how to handle the knife correctly, both in cutting and sharpening. The reward is its uncompromising sharpness. The knife blade has a three-layer construction - the San-mai technique. The core is made of hard SLD (Semi-Stainless Steel), and is covered with softer stainless steel. SLD exceptionally retains its sharpness, while being easy to sharpen and maintain. It is more resilient than most carbon steels and additionally has the advantage of being relatively stainless. Although it does oxidize and darken slowly over time, with proper care, rust is not a concern. The handle is made from antibacterial carbonized chestnut wood.

The founder of Tadafusa, Torasaburo Sone, established his company in 1948. Tadafusa is based in the city of Sanjo in the Niigata prefecture and combines production based on long-standing tradition with contemporary aesthetics and today's requirements. It regularly collaborates with modern industrial designers and has received several Good-Design Awards. Tadafusa focuses on traditional handcrafting with emphasis on affordability, making their knives among the more affordable handmade pieces from Japan. The specific material processing can result in minor imperfections, which are a natural feature of the brand and give the knives a unique character. Similar to the brand Kaji-Bei, whose style appears almost rustic with visible marks of handcraft (scratches, grinder marks, or distinctive wood grain), we have also gradually come to appreciate Tadafusa's sharpness, swiftness, and unique appearance.

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, Prague 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 types of steel. SLD is hard and easy to sharpen. It retains sharpness as long as carbon steel but is much easier to maintain.
The handle is made of carbonized chestnut wood. Antibacterial carbonized wood is wood that has been smoked in a kiln, bringing it one step closer to charcoal. This wood has almost no moisture or nutrients, making it impossible for bacteria to take hold and multiply.

Note: The knife is elegantly packaged in a beautiful cardboard box.

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 cause damage to the edge. The blade of this knife is made of semi-stainless steel SLD. SLD is a compromise between the carbon steel edge retention capability and the corrosion resistance of stainless steel. This steel will rust 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 oil. Regularly sharpen knives with a whetstone, but remember, Japanese knives have a different edge angle, requiring special and finer whetstones. For a single-edged knife, mainly sharpen the sharp side; from the other side, only remove burrs from the edge. Use quality wooden cutting boards. Store knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen products or hard bones. The blade may chip or break.

Additional parameters

Category:	Home
Use:	Slicing
Tool Type:	Knives
Material:	Semi-Stainless SLD Steel
Origin:	Japan
Knife type:	Deba

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More about Tadafusa

Tadafusa is a family-run knife workshop in Sanjo, Japan, making kitchen knives since 1948. The entire production process takes place under one roof – from forging and heat treatment to sharpening and final finishing. Collaborations with designers Fumie Shibata and Yusuke Seki have earned the brand several Good Design Awards.

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