Hocho Tadafusa 'European Style', has both a serrated edge and sharp blade, this knife slices through soft or crusty bread with incredible ease.
This bread knife is unique in that it has a small serrated area at the tip for establishing the cut and the rest of the blade is un-serrated. Fantastic for soft or crusty bread and sashimi.
This range has heat treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance.
• 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 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.
HK-1
This bread knife is unique in that it has a small serrated area at the tip for establishing the cut and the rest of the blade is un-serrated. Fantastic for soft or crusty bread and sashimi.
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: 370 𝗆𝗆 (Blade Length: 240 𝗆𝗆)
- 125 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 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.
HK-1
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