TADAFUSA KNIFE USER GUIDE
Tadafusa Knives are made in Sanjo, Japan. They are available in two different styles which appeal to all users; Bocho (meaning Japanese Style) and Hocho (meaning European Style). Silky Store NZ import both styles into New Zealand.
The Japanese Bocho Style knives are assembled with Magnolia and Bubinga wood handles and the carbon core is sandwiched between two layers of blue carbon steel that have been left with a rustic or nashiji (pear skin) finish. The carbon steel blades hold a keen and are exceptionally sharp, and the sides of these knives are deliberately left unfinished, as the imperfections reduce suction allowing food to fall freely from the blade and the knife to cut with less resistance.
The Bocho range includes;
TF San-A105 Ajikiri - a small kitchen knife designed for mincing, fine chopping and peeling
TF San-P135 Petty - a beautiful small knife ideal for slicing and peeling
TF San-28 Santoku - a larger knife for slicing, dicing and chopping
TF San-G210 Gyuto - a versatile large knife for cutting up, filleting and preparing meat and fish
The European Hocho Style knives are assembled with semi-charcoaled Chestnut wood handles and the blades are made from a core of hard SLD steel and clad with Stainless Steel. The softer stainless acts as a blanket and protects the harder steel in the core from breaking or shattering.
The Hocho range includes;
TF HK-1 Bread Knife - as well as bread this knife is also great for cutting product with tough skin like sausages and tomatoes etc
TF HK-2 Santoku - a larger knife for slicing, dicing and chopping
TF HK-3 Petty - a beautiful small knife ideal for slicing and peeling
TF HK-4 Gyuto - a versatile large knife for cutting up. filleting and preparing meat and fish
TF HK-7 Sashimi - normally used for slicing raw fish, this knife is also fantastic for slicing other meats
There are a few things you should know to get the best from your Tadafusa Knife.
- always wash your knife by hand in warm soapy water, dry it thoroughly, and put it away where it will not get damaged
- it is a good idea to wipe the clean, dry blade edge with food grade oil to protect it further from rust and corrosion
- never put your knife in the dishwasher or leave it wet for too long
- we recommend you only use a sharpening stone on your knife blade, and not a sharpening steel. While steels can re-align a blade, they can also take metal shavings off the edge of the blade. The most precise sharpening is done with a stone.
For more information about looking after and using your Tadafusa Knife, refer to these great tips and hints...