Bocho Santoku Knife
Bocho Tadafusa “Japanese 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. According to our favourite chef's these knives have fantastic balance and are easy to work with all day long.
The word Bocho means Japanese style. From the traditional Japanese range of hand-forged blue carbon steel knives by Tadafusa. Carbon steel holds a keen edge and these knives are exceptionally sharp. The handles are crafted from burnt Chestnut wood with a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.
These knives are created by ‘sandwiching’ layers of steel. The inside layer of Aogami (or Blue Paper Steel) allows honing to a super sharp edge. Sandwiching the Aogami between two harder layers of special composite steel enhances durability. The carbon steel exterior blade has been left with a rustic or nashiji (pear skin) finish. The undulating surface reduces suction, allowing food to fall freely from the blade and reducing resistance.
The Bocho style may feel a little different compared with a standard Western knife. Please read the full instructions for use and care included in the box carefully, they are very sharp knives.
- Made in Japan
- Carbon Steel (core) / two layers of Blue Carbon Steel with nashiji (pear skin) finish / Chestnut (handle)
- L 30 cm (Blade Length - 16.5 cm)
- 100 g
- Limited 12 month manufacturers warranty
This knife pairs well with:
Coote Woodwork & Skagerak chopping boards.
Please note that carbon steel blades require a few extra steps to keep them working in tip top condition;
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with food-grade oil regularly to protect it from oxidising.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended 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.