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  • Tadafusa Hocho Kobo HK-4 Gyuto 210mm from Tadafusa
  • Tadafusa Hocho Kobo HK-4 Gyuto 210mm from Tadafusa
  • Tadafusa Hocho Kobo HK-4 Gyuto 210mm from Tadafusa
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Tadafusa Hocho Kobo HK-4 Gyuto 210mm

Tadafusa Hocho Kobo HK-4 Gyuto 210mm

$234.00 AUD
$234.00 AUD
Sale Sold out

Shipping calculated at checkout.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

About Tadafusa Hocho Kobo -Tadafusa knives are manufactured in the city of Sanjo, part of the Niigata prefecture. Not only known as a traditional centre for tool and knife forging, but also for the finest sake Japan has to offer. Great booze AND knives? Let’s go! The core of the blade is made from a hard SLD steel but is clad in softer stainless steel. The softer, stainless steel acts like a cushion and protects the harder steel.
These Tadafusa knives were developed by Fumie Shibata, a female industrial designer who sought out input from the female perspective. They feature a tapered tang for a great balance, the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant, and no, they aren’t just for ladies.

Shape Gyuto
Maintenance Level Low
Blade Length 210 mm |
Blade Height 47.8 mm
Thickness 2.1 mm
Weight 145 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Chestnut Metal Bolster
Knife Line Tadafusa Hocho Kobo
Brand Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.846847 / 5 from 111 reviews.

AI Generated Review Summary

The Tadafusa Hocho Kobo HK-4 Gyuto 210mm knife is praised for its light and well-balanced weight, excellent grip, perfect fit, amazing blade, and superb handle. Customers appreciate its great balance, excellent quality, and how it feels in their hands. The knife cuts smoothly and cleanly, making it a favorite among home chefs.

Summary topics

  • Weight: 9%
  • Grip: 4%
  • Fit: 7%
  • Blade: 12%
  • Handle: 14%

Review topics: ["weight","fit","quality","handle","looks","design","shape","edge","balance","staff","performance","gift","joy","feels","service","price","works","knife","blade","grip","cuts","experience","length","holds","chef","steel","tool","addition","care"].

Review highlights

  • "The stems are cleanly cut and the blade is broad enough to collect the cut greens." — Bruce W.
  • "It is just the right size, the handle feels good, and it is unbelievably sharp." — Christine M.
  • "Sleek, and the handle feels very good and natural." — Francis J.

Reviews

Blade is damaged.

"The blade chipped while my sister tried to cut a sweet potato. Not recommended. I drove over to Knifewear last Friday at 2:30 and they were closed. The knife gets 2 stars because it cuts pretty well despite the damage. It's not great steel and was fairly expensive."

— Matt M. (2/5)

Knowledgeable and helpful staff !

"Really grateful to the amazing staff at Knifeware who walked me through a gift purchase of a Tadafusa Hocho Kobo HK-4 Gyuto chef's knife. From offering information about the manufacturer's process, region, and utility, I felt well taken care of!"

— Rolf k. (5/5)

fits well into the hand,

"fits well into the hand, weighs nicely in the hand, super sharp, high quality steel and wooden handle, very satisfied"

— Montana-Maria B. (5/5)

Love it.

"Love it."

— Robert S. (5/5)

Not what I expected

"First impressions were great. Was a great fit, felt great and cut fantastic. I was sold on it, and bought it. I had second thoughts once I read the rust prone bit. I went back to the store to exchange it for a stainless steel knife. After talking to someone in the store, they assured me that even though it’s rust prone, with good care it will hold up great. They even showed me the demo knife, and honestly looked perfectly fine, so my worries were settled. I’ve used the knife a maximum of 10 times. After every use I’ve washed and dried it immediately. I was shocked to see the stain/rust marks so soon on the knife having barely used it. I’ve taken extra care of it and made it a point to make sure it wouldn’t stain. Having compared it to the demo knife that gets used constantly, I thought I would have been fine for quite some time, as I don’t use it often. This is unacceptable for a product that was advertised as one that’s “quality”. I was consistently reassured that the knife was durable - and now, to make matters worse it’s non-returnable. At this point, I am contemplating not using it anymore to avoid further damage."

— Kosta D. (1/5)

Review of knife

"I gave this knife as a gift to my partner and they absolutely loved it. I enjoy cooking with it and it is much easier to use with the technique taught to me in store. Great experience when shopping. Absolutely love this knife."

— Josie B. (5/5)

Good knife

"Gifted to a friend, he cut himself by accident. It cut deeper than his normal knives and he barely noticed because it was so sharp. I plan on getting one for myself"

— Tiffany C. (5/5)

Having some issues

"Hello, I have brought the knife to Dhaka, Bangladesh. I haven't used it much but it started to show some stain. I always cleaned and dried it after every use. Is there anyway I can attach the photos?"

— Saleema (3/5)

Sharp as Sh*t!

"We love our new Kobo-Gyuto knife! Choosing the knife and learning about knives in this store was a remarkable experience. We know how to keep it sharp and love cooking with it."

— Chris M. (5/5)

Tadafusa

"My first dip into using a quality knife in the kitchen. I think I’m hooked. I’m already looking forward to our next trip to Calgary to visit Knifewear to get a carving knife and cheese knife. I’m certain I will add on after that. Very happy with our 2 tadafusa knives that we just purchased"

— Peter B. (5/5)

Q&A

Hi there - I am struggling to see the difference between this Tafafusa Gyuto knikfe on your website and this one here, sold by another shop in the UK (https://www.knivesforchefs.co.uk/tadafusa-sn-series-gyuto-knife-210mm-82-sn-01-3166-p.asp). Same manufacturer, same model (?), same blade length, same blade width, but a massive difference in the price. Can you please help me understand the difference? Many thanks!
Hey there, Those are in fact two very different lines! They are both made by Tadafusa but the one on the British site is made of a blue carbon steel core with a stainless steel cladding and has a nashiji (pear skin) finish. The one on our website is made of a different steel called SLD and is all stainless. The handle is a bit lighter and the blade thinner. The one on their site is a bit higher performance which is why it costs more. We've sold that same knife in our stores at our event called the garage sale, where we get one offs and different lines from brands we know, and sold it for 226$ CAD. We also sell this line that is the same blade as what you're looking at but with a slightly different handle! https://knifewear.mom/products/fujimoto-nashiji-gyuto-210mm?variant=5360696004 Let me know if this clears anything up for you, Alex
Will this knife patina or is discoloration a sign of rust? Also hoe do you recommend taking care of the wooden handles? Should it be treated with oil from time to time? Thanks in advance
Hey there, so this knife can get a patina the steel, SLD is kind of right on the line of being stainless. If you keep it dry though, you should be fine. For the handle, I would just treat it with oil as you suggested. Let me know if you have any other questions! - Ellie
I would like to place an order but was waiting for your November sale. Any dates planned for that?
Hey there, the garage sale starts November 4th, this knife won't be on sale though! - Ellie
I have a set of tadafusa that have been my to go to knives. I love them. They are the older style, how do these compare to the generation of tadafusa before? Thx!
Hey there, can you send me a picture of the knife you have, so I can makes make sure I have the right comparison? Just respond to this email!
what is the height of the blade at the heel? thank you francis
Hi Francis, the height at the heel is 48mm at the heel! Let us know if you have any other questions!

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