Japanese Kitchen Knife | Hocho Kobo Santoku 173 mm

SFr. 149.00

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  • Blade: three layers of stainless steel and SLD steel
  • Blade thickness: 1.8 mm
  • Hardness of the cutting edge: hardness 60 HRC, stainless, ground on both sides
  • .
  • Blade length: 173 mm
  • Blade width 43 mm.
  • Total length: 301 mm
  • Weight: 126g
  • Handle: antibacterial carbonised wood (chestnut)
  • Finch: stainless steel
  • Knife type: Santoku the all-rounder - as it can be used for preparing meat, fish and vegetables, the knife is called "santoku", which means "three basic values". The most widely used knife in the kitchen.
  • Suitable for right and left handers
  • .
  • Gift box
  • Manufacture: Tadafusa
  • Handmade in Sanjo Japan


Beautifully balanced and simple Japanese kitchen knife with blades made of three layers of stainless steel and SLD steel that guarantees excellent sharpness and edge retention due to its high carbon content. The side layers are stainless and thus facilitate maintenance. The handle made of thermally treated chestnut wood lies well in the hand and is pleasantly easy to work with. The stainless steel ferrule creates a harmonious transition to the blade. Unsurpassed in weight, feel, quality and price/performance, for a three-ply Japanese steel knife.


Thermo-wood: Under the influence of heat (170-250 °C) and water vapour, the structure of the wood is changed in a natural way and without the addition of chemicals, and improved for specific areas of use, e.g. in the kitchen. In the special process, the cell wall structure is modified in such a way that the ability to absorb water is decisively reduced and the resistance to bacteria is increased. The thermal treatment makes the colour shade slightly darker.

Each knife is unique and comes in a high-quality cardboard box.

Care instructions:

Be careful with Japanese knives - very sharp. Do not cut bones, do not use them on hard surfaces

  • Hand wash
  • Avoid soaking - especially with traditional knives, as this expands the wooden handles
  • .
  • Dry thoroughly
  • Store individually
  • Wipe with Camellia Oil when not in regular use

    Already in its third generation, the traditional manufactory of Tadafusa produces kitchen knives of excellent quality.


    Founded in 1948 in Sanjo, Niigata Prefecture, a city known as the "City of Blacksmithing" for 350 years. In order to always offer customers "really good products", all production processes are carried out manually by craftsmen. Tadafusa is one of the most popular manufacturers of kitchen knives in Japan and has received numerous awards, including the Good Design Award and the Director's Award from the Smaller Enterprise Agency.

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