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A small knife for cutting vegetables
12cm blade - SLD steel core - Hardness +-62 HRC
3-layer Damascus - All-stainless steel top cover
Excellent cutting edge - Developed durability
Hand-forged knife - Embossed logo on blade
Precious walnut handle with unique veining
Typical design - Handcrafted in Niigata, Japan
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Tadafusa knives are made in Japan by craftsmen with undeniable expertise. So you're making the right choice when you equip yourself with one of the brand's ranges: you're opting for durable knives with an exotic allure.
This 12cmUniversal knife is part of the Hocho Kobo range. It's important to note that this is a forged knife, i.e. it's made from a single piece of solid steel. This eliminates the need for numerous welds or glued joints: the knife is solid and well-balanced.
The heart of the blade is SLD steel, produced by HITACHI steelworks. Initially used in tool design, its very fine grit and advantageous mechanical properties have enabled it to be quickly integrated into the cutlery field.
It has a carbon content of 1.6% (while the average in cutlery is between 0.5 and 1%, depending on the blade and manufacturer), and a chromium content of 12.6%. This combination ensures that the blade is both hard and therefore easier to sharpen, while remaining corrosion-resistant (thanks to the chromium). The resulting steel is highly resistant to torsion and wear. It's a quality steel that's currently rarely found in cutlery.
Its final hardness is around 62HRC, so you'll need to sharpen more frequently (because the cutting edge holds longer).
This core is then surrounded by a layer of mild stainless steel, to protect it and increase its anticorrosive capacity. The intertwined layers of steel can also be seen on the base of the cutting surface in a slight way. Finally, the range's logo has been embossed on the cutting surface: further proof of authenticity!
The wooden handle is made from walnut, a precious, resistant and durable wood. It features a unique grain and an attractive warm color.
When it comes to care, opt for gentle hand-washing - don't use your dishwasher. The knife should also be wiped dry after washing, so as not to leave it in contact with moisture for too long. As its core is highly enriched with carbon, it is not advisable to leave it soaking in water.
Don't hesitate to choose this knife with its ultra-stylish design and exotic accents, perfect for all lovers of Asian cuisine!
Find all Tadafusa Hocho Kobo kitchen knives on KnifeLeader!
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