Hocho Santoku Knife
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.
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
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.