• Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
  • Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
  • Tadafusa Hocho Kobo HK-1 Bread Knife 230mm from Tadafusa
1 3

Tadafusa Hocho Kobo HK-1 Bread Knife 230mm

Tadafusa Hocho Kobo HK-1 Bread Knife 230mm

$212.00 CAD
$212.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

Order

Place your order today and we'll prepare it for shipment

Your order will be shipped on this date

Arrives

About the Shape -I like cutting bread with my Gyuto because it doesn’t make a lot of crumbs. But sometimes you need serrations to cut super crusty sourdough loaves or freshly baked French baguettes. This is really just for cutting bread, not your tomatoes! That’s what your other knives are for.

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 Bread Knife
Maintenance Level Low
Blade Length 230 mm |
Blade Height 26.3 mm
Weight 119 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Partially Serrated
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. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 4.877551 / 5 from 49 reviews.

AI Generated Review Summary

The Tadafusa Hocho Kobo HK-1 Bread Knife, crafted in Sanjo, Niigata, features a unique blade for cutting through fresh sourdough crust. Its innovative design, developed by Fumie Shibata, includes a tapered tang for balance and a semi-charcoaled chestnut wood handle for sanitation and corrosion resistance.

Summary topics

  • Blade Performance: 15%
  • Innovative Design: 20%

Review topics: ["shipping","looks","design","edge","works","knife","blade","loaves","cuts","bread","surprise","slices","tool"].

Review highlights

  • "Beautiful design, Unique blade and handle." — Jeremy H.
  • "A simple yet awesome design." — Jollean F.
  • "My husband absolutely loves this versatile knife!" — Jessica B.

Reviews

Laser with teeth

"This was purchased as a gift. The recipient confirms it cuts bread like a laser, with the added bite of the teeth. A genius design."

— Tim S. (5/5)

Excellent Bread Knife

"This knife is very sleek looking and rather unique for a bread knife."

— Christian L. (5/5)

Bread laser

"Built a 90 degree bread slicing cutting board. You split the load in half and push the sliced portion to the "wall" and then this wonderful precision tool does the rest. Very sharp, light, and effective! Cutting sourdough."

— KEELER S. (5/5)

Bread knife

"I was very sceptical about the efficiency of this knife into fresh crusty bread… and wow, it digs into it like a laser beam. Also great with swishy tomatoes"

— Roger B. (5/5)

Breaking bread. . . with a knife

"The Tadafusa Hocho kobo bread knife has a unique design--a serrated toe with a smooth edge in the middle and heal--and it works marvelously. At first glance, the design seemed odd, but the serrated toe makes quick work of any crust, while the rest of the blade slices through the balance of the baked item with ease. It's a curious yet highly effective design. The knife is light and well-balanced, while the handle is very comfortable. It's a keeper."

— Derek S. (5/5)

It’s a beautiful knife. I

"It’s a beautiful knife. I purchased it for my sister in law. Unfortunately the knife although it has only been used a few times, already has chips in it. She loves the knife but is disappointed about the chips."

— Colette A. (3/5)

Tadafusa bread knife

"Elegant in the hand, Beware crusty bread this will deliver! Properly balanced and easy to use this knife is all you need in the home to take care of business."

— Jay R. (5/5)

Took some getting use to

"Took some getting use to what with owning bad knives before. But this knife is great. But you have to re-learn how to cut soft bread, and you must take care of it if you want it to preform. Feels great in your hand and matched the set I have. The design is an interesting one with the serration at the tip but this is used just to start out, then it slices very well with the blade, and it looks amazing!"

— John W. (5/5)

Perfect bread knife

"Amazing design. I make lots of crusty sourdough and it cuts through surprisingly well. It struggles with more stale loaves/pieces of bread. For anything fresh, this blade cuts through effortlessly."

— Stefan V. (4/5)

This bread knife is light

"This bread knife is light and tough. Cuts great."

— Brian S. (5/5)

Q&A

How do you sharpen a bread knife at home?
Hey there, we don't recommend sharpening a bread knife, they just aren't designed to be sharpened. The Hocho Kobo one here can have the straight edge honed or sharpened, the teeth aren't something we'd touch! - Ellie
Will you guys sharpen the non-seratted part of this knife?
Hey there, we can absolutely sharpen that section of the knife! - Ellie

Recently Viewed