Hocho Kobo Santoku 170 Tadafusa

Production: Japan, Sanjo
Brand: Tadafusa
Model: Hocho Kobo HK-2 Santoku
Total length: 300 mm
Blade length: 170 mm
Blade height: 43 mm
Blade type: double-edged
Blade 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 in Niigata Prefecture and combines production based on long-standing tradition with contemporary aesthetics and modern-day demands. It regularly collaborates with contemporary industrial designers and has received several Good-Design Awards. Tadafusa focuses on traditional handcrafted production with an emphasis on affordability, which is why their knives are among the more budget-friendly handcrafted pieces from Japan. The specific processing of materials can result in slight imperfections, which are a natural hallmark of the brand and give the knives a distinctive character. Similar to the Kaji-Bei brand, whose style appears almost rustic with visible traces of handwork (scratches, grinder marks, or prominent wood grain), we have also grown fond of Tadafusa's sharpness, speed, 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 steels. SLD is hard and easy to sharpen. It retains its edge 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 kiln-smoked, bringing it a step closer to charcoal. This wood has almost no moisture or nutrients, making it difficult for bacteria to thrive and multiply. 

Note: The knife comes in a beautiful cardboard packaging. 

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe dry with a cloth. Regularly apply oil on the blade and handle. Avoid the dishwasher, 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 ability of carbon steel and the corrosion resistance of stainless steel. This steel will rust if you let it. Proper care requires keeping the blade clean and dry after use, especially if slicing something acidic. To increase resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia oil. Regularly sharpen the knives on a whetstone, but remember that Japanese knives have different edge angles, requiring special and finer whetstones. For single-sided knives, mainly sharpen the sharp side, while the burr is removed on 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 bones. The blade may chip or break.