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Tadafusa Hocho Kobo SLD Gyuto 210mm

$146.00 USD $125.00 USD

 Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 340mm
Weight: 147g
Blade Height: 47mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 0.9m
Blade Material: SLD Stainless Steel
Handle Material: Ambidextrous Walnut Hybrid
HRC: ~60

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese SLD steel is a semi-stainless steel crafted through advanced metallurgy. It is used often in Sanjo knives, has a non-chippy edge and is extremely tough. This high-carbon steel, enriched with chromium and molybdenum, offers excellent performance, but be mindful not to leave it wet for extended periods.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tadafusa

Tadafusa manufacture their knives in the city of Sanjo, well known across Japan as the ‘town of blacksmiths’. The likes of Yoshikane, Hinoura, and Kawamura all hail from the same city. Tadafusa was founded in 1948 by Sone Torasaburo, who began making sickles, knives, and other bladed tools using traditional forging methods, but then began to specialise in kitchen knives, which has culminated in the immaculate pieces you see here.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 3 reviews
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M
Masako Rossiter
Best kitchen knife

It’s so sharp, thin, right weight and most of all, it is so beautiful! ! I’ve owned quite a few kitchen knives and this is the best !
Chefs Edge shipped it very fast and arrived in a perfect condition. I have never ordered from this company before so I was a little worried, but they were great!

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Grant Wilkinson

Tadafusa Hocho Kobo SLD Gyuto 210mm

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Nick Radford
Cherished Gift for 16 year old son

A long lasting purchase for my 16 year old son fascinated with cooking and Japan. His smiles Christmas morning made our year. His comments….An incredibly balanced, sleek and beautiful knife…..Thank you from Finn and family