Tadafusa santoku bocho, chefs knife

Tadafusa bocho - hand forged and ground san mai laminated knives assembled with magnolia wood and bubinga handles by Tadafusa, of Sanjo, Japan. These knives feature a layer of hard lightly alloyed Ao Gami or Blue Paper Steel which forms an exceptionally fine and durable edge sandwiched between two softer less brittle layers of stainless steel. The sides of the knives are deliberately left unfinished, bearing witness to the blows endured in their making. This roughness does serve a purpose, however, acting not unlike the scalloped depressions commonly seen in ham slicers and 'oriental style' knives, they reduce suction, allowing food to fall freely from the blade, and the knife to cut with less resistance.
Santoku means three virtues, referring to this knife's versatility, the mincing slicing and dicing of fish meat and vegetables. With a lambsfoot pattern giving it an almost flat blade it is used with less of a rocking action than european knives, with a simple straight down cut. These should always be used on a wooden or plastic boards, and wiped and dried after use to protect both the hard carbon steel edge, and the wood of the handle. About 63 HRC.

£95.00 (Ex Tax:£79.17)