Hocho Kobo Gyuto 210 Tadafusa

Manufacture: Japan, Sanjo
Brand: Tadafusa
Model: Hocho Kobo HK-4 Gyuto
Total Length: 340 mm
Blade Length: 210 mm
Blade Height: 48 mm
Blade Type: double-edged
Blade Finish: Migaki - polished
Steel: SLD + stainless steel
Hardness: 60 HRC 

Founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is based in the city of Sanjo in the Niigata prefecture, combining production based on long-standing tradition with contemporary aesthetics and the demands of today. It regularly collaborates with contemporary industrial designers and holds several Good-Design Awards. Tadafusa focuses on traditional handmade production with an emphasis on affordability, which is why their knives are among the more reasonably priced handmade pieces from Japan. The specific material processing can result in slight inaccuracies, which are a natural hallmark of the brand and lend the knives a unique character. Similarly to the Kaji-Bei brand, whose style appears almost rustic with visible traces of craftsmanship (scratches, grinder marks, or distinctive wood grain), we have also gradually grown fond of Tadafusa for their sharpness, agility, 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made from 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 of carbonized chestnut wood. Antibacterial carbonized wood is wood that has been heat-treated in a kiln, bringing it closer to charcoal. This wood has almost no moisture or nutrients, making it difficult 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 the knives by hand. Wipe with a dry cloth. Regularly coat them with oil on the blade and handle. Avoid dishwashers, which can damage the edge. The blade of this knife is made of semi-stainless steel SLD. SLD is a compromise between the edge retention abilities of carbon steel and the corrosion resistance of stainless steel. This steel will rust if you allow it. For proper care, it's essential to keep the blade clean and dry after use, especially if cutting something acidic. To increase its resistance, you can apply a thin layer of oil on the blade - ideally linseed or camellia oil. Regularly sharpen the knives with a sharpening stone, but remember that Japanese knives have a different edge angle and thus require special and finer sharpening stones. For a single-edged knife, primarily sharpen the sharp side, and from the other side, just remove the burr from the edge. Use a quality wooden cutting board. Store the knives in a dry place to prevent steel oxidation. Do not usefor cutting or chopping frozen products or bones. The blade may chip or break.