Hocho Santoku Knife
Hocho Tadafusa 'European Style' is a Large all-purpose knife ideal for slicing, dicing, and mincing with a vegetable focus.
The Santoku is one of our most popular Japanese Chef knives due to its versatility and honesty. With the razor-sharp edges, you’ll easily achieve super-skinny slices of onions, tomatoes and other diced vegetables. The chestnut wood handle offers natural anti-bacterial properties along with great grip. According to our favourite chef's these knives have fantastic balance and are easy to work with all day long.
This range has heat-treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance.
- Made in Japan
- Stainless Steel (blade) / SLD Steel (edge)
- Chestnut Wood Handle
- L: 300 𝗆𝗆 (Blade Length: 170 𝗆𝗆)
- 130 𝚐
- Limited 12-month manufacturers warranty
• Camellia Oil for Carbon Steel knives
• Tadafusa Sharpening Whetstone
A decade ago Tadafusa engaged a renowned female industrial designer, Fumie Shibata, to design a European style range for the western market. Hand-forged, this range is offered in triple-layered blades of rust-resistant SLD steel (HRC of 60) and clad with soft stainless steel. This range has heat-treated sem-charcoaled chestnut handles for moisture and bacteria resistance. This core steel offers a sharp blade which holds its edge protected from rust and more easily maintained by the outer layer of stainless steel.
Care:
Always wash your knife by hand in warm soapy water, dry it and put it away safely. Storage in a wooden knife block is recommended.
It is a good idea to wipe blade clean, dry and treat with food-grade oil now and then to protect it from rust.
Never put your knife in the dishwasher or leave it wet for too long
Best to use a sharpening stone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.
HK-2
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Hocho Santoku Knife
Hocho Santoku Knife
Hocho Tadafusa 'European Style' is a Large all-purpose knife ideal for slicing, dicing, and mincing with a vegetable focus.
The Santoku is one of our most popular Japanese Chef knives due to its versatility and honesty. With the razor-sharp edges, you’ll easily achieve super-skinny slices of onions, tomatoes and other diced vegetables. The chestnut wood handle offers natural anti-bacterial properties along with great grip. According to our favourite chef's these knives have fantastic balance and are easy to work with all day long.
This range has heat-treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance.
- Made in Japan
- Stainless Steel (blade) / SLD Steel (edge)
- Chestnut Wood Handle
- L: 300 𝗆𝗆 (Blade Length: 170 𝗆𝗆)
- 130 𝚐
- Limited 12-month manufacturers warranty
• Camellia Oil for Carbon Steel knives
• Tadafusa Sharpening Whetstone
A decade ago Tadafusa engaged a renowned female industrial designer, Fumie Shibata, to design a European style range for the western market. Hand-forged, this range is offered in triple-layered blades of rust-resistant SLD steel (HRC of 60) and clad with soft stainless steel. This range has heat-treated sem-charcoaled chestnut handles for moisture and bacteria resistance. This core steel offers a sharp blade which holds its edge protected from rust and more easily maintained by the outer layer of stainless steel.
Care:
Always wash your knife by hand in warm soapy water, dry it and put it away safely. Storage in a wooden knife block is recommended.
It is a good idea to wipe blade clean, dry and treat with food-grade oil now and then to protect it from rust.
Never put your knife in the dishwasher or leave it wet for too long
Best to use a sharpening stone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.
HK-2
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Hocho Tadafusa 'European Style' is a Large all-purpose knife ideal for slicing, dicing, and mincing with a vegetable focus.
The Santoku is one of our most popular Japanese Chef knives due to its versatility and honesty. With the razor-sharp edges, you’ll easily achieve super-skinny slices of onions, tomatoes and other diced vegetables. The chestnut wood handle offers natural anti-bacterial properties along with great grip. According to our favourite chef's these knives have fantastic balance and are easy to work with all day long.
This range has heat-treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance.
- Made in Japan
- Stainless Steel (blade) / SLD Steel (edge)
- Chestnut Wood Handle
- L: 300 𝗆𝗆 (Blade Length: 170 𝗆𝗆)
- 130 𝚐
- Limited 12-month manufacturers warranty
• Camellia Oil for Carbon Steel knives
• Tadafusa Sharpening Whetstone
A decade ago Tadafusa engaged a renowned female industrial designer, Fumie Shibata, to design a European style range for the western market. Hand-forged, this range is offered in triple-layered blades of rust-resistant SLD steel (HRC of 60) and clad with soft stainless steel. This range has heat-treated sem-charcoaled chestnut handles for moisture and bacteria resistance. This core steel offers a sharp blade which holds its edge protected from rust and more easily maintained by the outer layer of stainless steel.
Care:
Always wash your knife by hand in warm soapy water, dry it and put it away safely. Storage in a wooden knife block is recommended.
It is a good idea to wipe blade clean, dry and treat with food-grade oil now and then to protect it from rust.
Never put your knife in the dishwasher or leave it wet for too long
Best to use a sharpening stone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.
HK-2
