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Tadafusa Hocho Kobo HK-2 Santoku Knife 170 mm, Stainless-Clad SLD Steel, Charred Chestnut Handle

Name: Tadafusa Hocho Kobo HK-2 Santoku Knife 170 mm, Stainless-Clad SLD Steel, Charred Chestnut Handle
Brand: Tadafusa
SKU: JPRIME-HOME-TDFS-HK2-SANTOKU170
Price: 121.00 USD
Availability: InStock
Rating: 4.6 (166 reviews)

Brand Tadafusa

$121.00

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Brand Attributes

Tadafusa

Founded 1948Third generation family maker

Knife: Santoku 170 mm (HK-2)

Santoku 170 mm (HK-2)

Our HK-2 santoku has an SLD steel core clad in stainless and a charred chestnut handle, made in Tsubame-Sanjo, Japan. A thick, heavy blade tires the wrist. The blade is only 2.3 mm thick. Everyday cutting feels light.

Còn hàng

100% authentic
Made in Japan
Crafted in Japan

Thương hiệu:Tadafusa

Questions? Ask Tadafusa →

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Estimated delivery:Oct 17 - Oct 21

Tadafusa Hocho Kobo HK-2 Santoku Knife 170 mm, Stainless-Clad SLD Steel, Charred Chestnut Handle

$121.00

Brand	Tadafusa
Type	HK-2 santoku knife 170 mm
Dimensions	Blade 170 mm, height about 44 mm, thickness 2.3 mm
Weight	About 129 g
Material	SLD steel core with stainless cladding; semi-charred chestnut wood handle; metal bolster
Made In	Japan
Key Features	Double-bevel 50/50 edge, about 60-62 HRC, hand wash only

An SLD core clad in stainless
The blade has an SLD semi-stainless steel core clad in stainless steel, hardened to about 60 to 62 HRC. The hard core takes a keen edge and the cladding eases care, and owners say it cuts very well and that the sharpness is crisp.
A thin, light 129 g knife
The blade is 170 mm long, about 44 mm high and only 2.3 mm thick, and the knife weighs about 129 g. One owner kindly calls the thin blade light, and it moves through vegetables with very little force, though one owner found the cut ordinary.
A semi-charred chestnut handle that feels natural
The handle is chestnut wood, lightly charred on the surface, with a Western-style metal bolster. Owners say it is easy to hold, and one says the feel in the hand and the look were very good, so the knife has a natural, warm character.
Care for an SLD core is straightforward
The SLD steel can rust if left wet, so wipe the knife dry after each use, wash it by hand and cut on a wood board. Avoid hard foods and bones. One owner calls the care thorough, and a patina can develop over time as a natural result of use.
A balanced double-bevel edge for either hand
The edge is a symmetrical double bevel, so left- and right-handed cooks can use the knife. It is a versatile santoku for slicing, dicing and mincing vegetables, meat and fish, and a whetstone brings the edge back easily when it softens.
A family maker from the Tsubame-Sanjo region
We were established in 1948 and are now in our third generation, based in the Sanjo blacksmith area of Niigata. This knife is made in Tsubame-Sanjo, Japan. The product facts come from a specialist retailer's page, because the shopping listing itself gives few details.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children. The SLD core can rust if left wet, so wipe it dry at once, wash by hand only and use a wood cutting board. Avoid hard foods and bones.

Specifications

Brand: Tadafusa
Type: HK-2 santoku knife 170 mm
Dimensions: Blade 170 mm, height about 44 mm, thickness 2.3 mm
Weight: About 129 g
Material: SLD steel core with stainless cladding; semi-charred chestnut wood handle; metal bolster
Made In: Japan
Key Features: Double-bevel 50/50 edge, about 60-62 HRC, hand wash only

Features

170 mm Blade, 2.3 mm Thick: A thin, nimble santoku.

SLD Steel Core, Stainless Clad: Hard core, easier care.

About 60-62 HRC: A fine, lasting edge.

Semi-Charred Chestnut Handle: A warm, natural grip.

Double-Bevel 50/50 Edge: Suits either hand.

About 129 g: Light and easy to control.

Benefits

An SLD core clad in stainless: The blade has an SLD semi-stainless steel core clad in stainless steel, hardened to about 60 to 62 HRC. The hard core takes a keen edge and the cladding eases care, and owners say it cuts very well and that the sharpness is crisp.

A thin, light 129 g knife: The blade is 170 mm long, about 44 mm high and only 2.3 mm thick, and the knife weighs about 129 g. One owner kindly calls the thin blade light, and it moves through vegetables with very little force, though one owner found the cut ordinary.

A semi-charred chestnut handle that feels natural: The handle is chestnut wood, lightly charred on the surface, with a Western-style metal bolster. Owners say it is easy to hold, and one says the feel in the hand and the look were very good, so the knife has a natural, warm character.

Care for an SLD core is straightforward: The SLD steel can rust if left wet, so wipe the knife dry after each use, wash it by hand and cut on a wood board. Avoid hard foods and bones. One owner calls the care thorough, and a patina can develop over time as a natural result of use.

A balanced double-bevel edge for either hand: The edge is a symmetrical double bevel, so left- and right-handed cooks can use the knife. It is a versatile santoku for slicing, dicing and mincing vegetables, meat and fish, and a whetstone brings the edge back easily when it softens.

A family maker from the Tsubame-Sanjo region: We were established in 1948 and are now in our third generation, based in the Sanjo blacksmith area of Niigata. This knife is made in Tsubame-Sanjo, Japan. The product facts come from a specialist retailer's page, because the shopping listing itself gives few details.

How to Use

Cut on a wood board

Wash by hand

Wipe the knife dry at once

Sharpen when the cut softens

Who Is This For

The Light-Touch Home Cook: You want a knife that feels like an easy, honest tool. A thick, heavy blade tires your wrist and crushes soft vegetables, and a flashy knife that demands attention is not what a daily cook needs, which is the tool's fault, not yours. Our HK-2 santoku gives you an SLD steel core clad in stainless, a thin 2.3 mm blade of 170 mm hardened to about 60 to 62 HRC and a semi-charred chestnut handle. It is made in Tsubame-Sanjo, Japan, so one honest santoku can serve your kitchen.

Product Story

We were established in 1948 in the Sanjo blacksmith area of Niigata and are now run by the third generation of the family. Our knives are made in Tsubame-Sanjo, where blacksmithing has a history of several hundred years. The HK-2 santoku joins a hard SLD core with stainless cladding and a charred chestnut handle, a thin and light knife for everyday cooking.

What's Inside

Tadafusa HK-2 Santoku Knife 170 mm

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. The SLD core can rust if left wet, so wipe it dry at once, wash by hand only and use a wood cutting board. Avoid hard foods and bones.

Ingredients and Materials

SLD steel core with stainless cladding: Blade material

Semi-charred chestnut wood: Handle material

Comparison

Quick Answer

Our HK-2 santoku has a 170 mm SLD steel core clad in stainless, a thin 2.3 mm blade and a semi-charred chestnut handle, weighing about 129 g. It is made in Tsubame-Sanjo, Japan, and must be wiped dry and washed by hand.

The Everyday-Use Cook

You want a knife for everyday cooking. One owner calls it just right for everyday use, and others say it cuts well and is easy to hold.

The Light-Blade Lover

You prefer a thin blade. At about 129 g with a 2.3 mm blade, owners call it light and say it cuts crisply and easily.

The Recommended-By-A-Friend Cook

You trust a friend's advice. One owner bought it on a friend's recommendation and found it easy to hold and very sharp, so a friend's tip paid off.

The Wipe-It-Dry Cook

You look after good tools. The SLD core can rust if left wet, so you wipe it dry, and an owner calls the care thorough.

Frequently Asked Questions

Where is this knife made?

Our HK-2 santoku is made in Tsubame-Sanjo in Niigata Prefecture, Japan, a region where blacksmithing has been practised for several hundred years. We were established in 1948 and are now in our third generation of family makers. We ship every knife directly from Japan, and the origin is also listed in the specifications for you to check.

What is the blade made of?

The blade has an SLD semi-stainless steel core clad in stainless steel, hardened to about 60 to 62 HRC. It is 170 mm long, about 44 mm high and 2.3 mm thick, with a double-bevel 50/50 edge. The handle is semi-charred chestnut with a metal bolster, and the knife weighs about 129 g in total, so it feels very light in the hand.

Will it rust?

The SLD core can rust if the knife is left wet or dirty, so wipe it dry with a cloth after every use, wash it by hand and never use a dishwasher. A natural patina may develop over time. Owners who dry the knife report no problems, and one calls the care thorough, which is a good habit for this kind of steel.

Is it very sharp?

Most owners say the knife cuts very well and crisply, and several are glad they bought it. One owner found it ordinary for everyday use, with no special thrill when cutting tomatoes. The thin blade feels light, and a whetstone brings back the edge when it softens, so regular sharpening keeps it at its best.

Why does the listing have so few details?

The shopping listing gives only the maker's name, a wood handle and a stainless blade, so the steel, size, weight and origin here come from a specialist retailer's page for the same model. We state the sources plainly. If you want to check anything before ordering, write to us and we will gladly confirm what we can.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Any item with a shelf life ships with a minimum of 6 months remaining. Tracking is provided so you can follow your parcel from our shipping point to your door. Your knife is packed carefully so the blade arrives safely and ready for your kitchen.