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 sharp knives.

• Made in Japan
  
• Stainless Steel (blade) / SLD Steel (edge) / 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.

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 them clean, dry blade edge with food-grade oil every now and then to protect it from rust
Never put your knife in the dishwasher or leave it wet for too long
Only 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.