Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge
Tadafusa Hocho Kobo Santoku 170mm HK-2 - The Cook's Edge

Tadafusa Hocho Kobo Santoku 170mm HK-2

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Santoku: One of the most common knives found in the Japanese household, the santoku can be used for many different prep tasks. The word santoku means three problems: slice, dice, or mince. This knife is truly a workhorse. Generally slightly shorter in length than a gyuto, they are quite handy for smaller work areas.

  • Steel: SLD Semi Stainless
  • HRC: 60:62
  • Length: 170mm
  • Height at heel: 42mm
  • Spine thickness above heel: 2mm
  • Weight: 130g
  • Handle: Charcoal Rubbed Chestnut w/steel Bolster
  • Edge/Bevel: 50/50
  • Shape: Santoku
  • Finish: Migaki
  • Blacksmith: Tadafusa Hamono
  • Place of Origin: Sanjo, Niigata