Hocho Tadafusa 'European Style' Multi purpose knife with a meat cutting bias.

From Tadafusa's Hocho Kobo range of hand forged stainless steel knives the Gyuto is long and slim. The elongated blade makes this an ideal knife for creating the sawing motion necessary for cleanly cut meat, and its specially crafted to allow plenty of finger clearance - particularly helpful when you’re working over a cutting board. Perfect for meats and fish.

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: 340 𝗆𝗆 (Blade Length: 210 𝗆𝗆)
• 148 𝚐
• Limited 12 month manufacturers warranty

Related products:
• 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-4