Tadafusa Hocho Sashimi Knife

HOCHO SASHIMI - European Style

Sashimi (# TF HK-7)
$360.00
$360.00
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Tadafusa Hocho Sashimi Knife
  • Tadafusa Hocho Sashimi Knife
  • Tadafusa Hocho Sashimi Knife
HOCHO SASHIMI - European Style

HOCHO SASHIMI - European Style

$360.00
$360.00
StyleSashimi (# TF HK-7)
DESCRIPTION

The TADAFUSA HOCHO SASHIMI knife is normally used for slicing raw fish (sashimi) traditionally served by the Japanese, but this 210mm knife blade is also very useful for the slicing of other meats as well.

The Sashimi is a fantastic knife for slicing raw fish and other meat.

European style: 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 acts as a blanket and protects the harder steel in the core from breaking or shattering into pieces. These knives come with heat treated semi-charcoaled chestnut wood handles for moisture and bacteria resistance, and the core steel offers a sharp blade which holds its edge.
TECHNICAL SPECS
  • Length - 33cm
  • Blade Length - 21cm
  • Material - Stainless Steel (blade), SLD Steel (edge), Chestnut (handle)
  • Weight - 100g
  • Made in Japan
  • Limited 12 month Manufacturers Warranty

    For more information on how to use and look after your Tadafusa Knife - CLICK HERE to view the user guide
MAINTENANCE

Tadafusa Hocho knives are Japanese made but European in style with knife blades made from a combination of SLD steel and stainless steel, making them more robust and easy care. Whilst they will not rust, every quality
knife still needs a little TLC.

To keep your Tadafusa Hocho knife on the job, we recommend:

  1.   Only use on a wooden chopping board (slate, steel or granite boards can chip your blades)
  2. Avoid cutting frozen food
  3. HAND WASH your knife separately from other dishes using hot soapy water (NEVER put your knife
    in the dishwasher)
  4. DRY well and store it in your WOODEN knife block.
  5. We strongly recommend a wooden knife block for the following reasons:
  • Softer than steel, meaning it cushions the knife edge on impact instead of forcing the blade to blunt against a rigid surface.
  • High-end blocks use an end-grain structure where wood fibers sit upright, letting the knife blade slide between fibers rather than cutting right across them
  • The upright wooden fibres gently close back up after a cut, leaving fewer deep grooves that can catch and twist a thin blade edge.
  • Magnetic wall mounted knife blocks especially can damage the blade
  • Scrape your chopping board with the BACK of the knife blade to avoid damaging the cutting edge.
REPLACEMENT PARTS

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