• Tadafusa Hocho Kobo HK-3 Petty 125mm from Tadafusa
  • Tadafusa Hocho Kobo HK-3 Petty 125mm from Tadafusa
  • Tadafusa Hocho Kobo HK-3 Petty 125mm from Tadafusa
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Tadafusa Hocho Kobo HK-3 Petit 125mm

Tadafusa Hocho Kobo HK-3 Petit 125mm

$160.00 CAD
$160.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Excellent choix pour une première étape loin de l'acier inoxydable complet. Le SLD peut se patiner avec le temps, mais si vous le gardez propre et sec, tout ira bien ! Un merveilleux hybride du style occidental et japonais.

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À propos de la forme - C'est le couteau pour les petits travaux effectués sur une planche à découper. Parfait pour trancher les échalotes, couper les herbes et désosser les protéines plus petites. De plus, les couteaux Petty sont un outil indispensable pour ceux qui se sentent mal à l'aise avec un couteau de chef plus grand.

À propos de Tadafusa Hocho Kobo - Les couteaux Tadafusa sont fabriqués dans la ville de Sanjo, qui fait partie de la préfecture de Niigata. Non seulement connu comme un centre traditionnel pour le forgeage d'outils et de couteaux, mais aussi pour le meilleur saké que le Japon a à offrir. Super alcool ET couteaux ? Allons-y! Le noyau de la lame est fabriqué à partir d'un acier SLD dur mais est recouvert d'acier inoxydable plus doux. L'acier inoxydable plus doux agit comme un coussin et protège l'acier plus dur.
Ces couteaux Tadafusa ont été développés par Fumie Shibata, une designer industrielle féminine qui a recherché la contribution du point de vue féminin. Ils sont dotés d'une soie effilée pour un excellent équilibre, le manche est en bois de châtaignier semi-charbon, ce qui le rend très hygiénique et résistant à la corrosion, et non, ils ne sont pas réservés aux femmes.

Shape Petty
Maintenance Level
Blade Length 125 mm |
Blade Height 27,8 mm
Thickness 1,9 mm
Weight 43 g
Steel Type SLD Semi-Stainless Steel avec Revêtement en Acier Inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Châtaigne Renfort métallique
Knife Line Tadafusa Hocho Kobo
Brand Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

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. 


SKU: TAH125PE

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.744898 / 5 from 98 reviews.

AI Generated Review Summary

The Tadafusa Hocho Kobo HK-3 Petty 125mm knife is highly praised for its perfect size, exceptional sharpness, and ease of use, making it ideal for smaller kitchen tasks. Customers appreciate its lightweight blade, precise control, and beautiful finish that holds its edge well.

Summary topics

  • Knife Size (12%): Customers expressed satisfaction with the perfect size of the knife for various tasks in the home kitchen.
  • Knife Fit (9%): Customers appreciated that the knife fits perfectly in their hands, with many mentioning that it fits well in their hand.
  • Knife Edge (10%): It was noted by customers that the edge is super sharp and allows for great movement and precision.
  • Knife Blade (20%): Many customers appreciated the sharpness and lightness of the blade, making slicing through vegetables and meat effortless.
  • Knife Finish (10%): It was reported by customers that the finish of the knife is beautiful, sharp, and holds its edge for a long time.

Review topics: ["finish","size","fit","price","weight","staff","balance","use","looks","design","feels","knife","blade","edge","service","cuts","hands","tasks","handle","workhorse","works","veggies","ingredients","stays","vegetables","holds","addition","compliment"].

Review highlights

  • "Amazing knife, sharp blade that holds an edge for a long time, great wood finish and a great overall look." — Rosealine A.
  • "Love the size compared to a larger Santoku of Chef's knife for more precise trimming and cutting." — Amy S.
  • "This knife feels very comfortable in my hand, the smooth soft finish makes it easy to handle." — Manuel B.

Reviews

Impeccable knifewear

"Their selection of Japanese knives are stunning. Beautifully crafted handles and the blades are superior (and very sharp)"

— Nora B. (5/5)

This is the nicest knife

"This is the nicest knife I have ever used!"

— sean g. (5/5)

Took a while.

"Very happy with the Petty. I read something years ago about the Japanese losing the art of cutting, so I’m very conscious of cutting with the blade and not hacking or pushing the blade through the food. It is most pleasurable to feel the blade cut and appreciate how it glides through the food."

— Fred S. (5/5)

Always love going into the

"Always love going into the store- brought my other two knives in for sharpening and left with a little guy :)"

— Matt P. (5/5)

Sharp,durable and joy to use

"I recently purchased this knife, and it has completely exceeded my expectations. The blade is razor-sharp right out of the box, making slicing through vegetables, meat, and even delicate ingredients effortless. The balance and weight of the knife feel perfect in hand, giving precise control without straining your wrist."

— Mandeep K. (5/5)

Price Was Right

"Wanted a first knife for my wife so she gets distracted from the ones I have in the kitchen. This is her first real knife so started small. For this price point, what a great little knife. She is hooked."

— Trent S. (5/5)

Great little knife for everyday

"Great little knife for everyday use. Very light, good balance."

— Michael M. (5/5)

Tadafusa Hocho Kobo HK-3 Petty 125mm

"Bought this Petty knife after trying it out at one of the knife skills workshops. Extremely sharp and thin and very useful for cutting up fruits and vegetables for my kiddos, especially cutting cores of tomatoes, apples etc . . . A great compliment to my Bunka and Gyutos."

— Vadim K. (5/5)

This is the perfect little

"This is the perfect little knife for almost everything. I’m not sure how we did without it!"

— Sheena J. (5/5)

Returning

"Thanks for asking for feedback. Unfortunately I’ll be in today to return our knife. We’ve only had it a few weeks and the other day it kind of twisted when used to cut a sausage. Granted the sausage was a solid one, but the knife’s lack of resilience surprised us. I’m sure it’s just a faulty one, but I’ll exchange it for a different kind ."

— Nicola O. (1/5)

Q&A

What is the blade height for this knife? Specs only show blade length (125mm). Thank you.
Thanks for reaching out! The blade height at the heel is 28mm.