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Tadafusa Kobo Bread Knife
  1. Tadafusa Kobo Bread Knife
  2. Tadafusa Kobo Santoku
  3. Tadafusa Kobo Petty
  4. Tadafusa Kobo Gyuto
  5. Tadafusa Kobo Deba
  6. Tadafusa Kobo Yanagiba
  7. Tadafusa Kobo
  8. Tadafusa Kobo Box
  1. Tadafusa Kobo Bread Knife
  2. Tadafusa Kobo Santoku
  3. Tadafusa Kobo Petty
  4. Tadafusa Kobo Gyuto
  5. Tadafusa Kobo Deba
  6. Tadafusa Kobo Yanagiba
  7. Tadafusa Kobo
  8. Tadafusa Kobo Box

Tadafusa Kobo Knife Range
Japanese Kitchen Knife

More Information

Beautiful new range of knives from Tadafusa, third generation knife makers in Sanjo, Niigata. Hand-forged, triple layered blades of rust-resistant SLD steel (HRC of 60) stay sharp longer, while the heat-treated chestnut handles resist moisture and bacteria. Beautifully presented in bespoke cardboard packaging, these stunning knives make a great gift.

More about Tadafusa

Tadayuki Sone, 3rd generation owner of Tadafusa, in his showroom in Sanjo.

DSC_0453

USD / Delivering to United States

Bread HK-1Add to Wishlist
Deba HK-5Unavailable (ETA 19 Sep 2022): Get Email AlertAdd to Wishlist
Gyuto HK-4Add to Wishlist
Petty HK-3Unavailable (ETA 4 Oct): Get Email AlertAdd to Wishlist
Santoku HK-2Add to Wishlist
Yanagiba HK-7Add to Wishlist
Tadafusa Kobo Knife • Bread HK-1
  • 122g
  • 364 x 28 x 21mm
  • 234mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
Tadafusa Kobo Knife • Yanagiba HK-7
  • 94g
  • 320 x 30 x 17mm
  • 199mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
Tadafusa Kobo Knife • Deba HK-5
  • 185g
  • 280 x 46 x 22mm
  • 153mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • Unavailable (ETA 19 Sep 2022)
Tadafusa Kobo Knife • Santoku HK-2
  • 126g
  • 301 x 43 x 22mm
  • 173mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
Tadafusa Kobo Knife • Petty HK-3
  • 46g
  • 224 x 26 x 16mm
  • 121mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • Unavailable (ETA 4 Oct)
Tadafusa Kobo Knife • Gyuto HK-4
  • 139g
  • 337 x 47 x 22mm
  • 212mm blades
  • SLD Stainless steel
  • Chestnut handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
Delivery

UK:

  • Free delivery for orders over £100*
  • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
  • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

*Surcharges may apply to some larger or heavier items to some areas.

Global:

  • Free delivery for orders over £/$/€100*
  • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
  • We use DHL or FedEx, and we’ll email you the tracking info.

*Surcharges may apply to some larger or heavier items to some areas.

Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

Which Knife?

When choosing a Japanese kitchen knife here’s a few things to consider:

Which Knife type?

  • All-Rounder: the Gyuto or Santoku - the standard domestic knife in Japan. Get one of these if you’re starting out. Technically, the Santoku has a broader blade, while the Gyuto is more slender, and based on a western chef’s knife
  • Veg Knife: Nakiri - good for meat as well. Usuba - this one’s a bit special, it’s single bevelled for traditional Japanese veg prep, wafer thin sheets of daikon radish, that sort of thing
  • Small Knife: Petty
  • Raw Fish: Yanagiba (single bevelled)
  • Carving: Sujihiki
  • Filleting Fish: Deba, Mioroshi, Ajikiri (all single bevelled. Deba is the largest and most substantial, Ajikiri the smallest (named after the aji fish, a kind of mackerel) while Mioroshi is an interesting take on the Deba, with a touch of Gyuto thrown in.

Which Range?

  • For beginners: think about the stainless steel Tetsuhiro range - they won’t blow you away, but are a great introduction to Japanese knives
  • Beyond that: do you want a more traditional Japanese feel (Masashi’s knives and the Carbon range have Japanese style handles) or a heavier, more substantial Western feel - in which case go for the Nashi or Western range

White Paper Steel is the easiest to sharpen but Blue Paper Steel holds its edge longer while SLD and VG-10 are hard wearing and semi rust proof (Tadafusa Kobo, Masashi, Shigeki).

Masashi, needless to say, are the nicest, but the Niwaki Carbon and Niwaki Nashi hit a sweet spot of quality and value, giving you triple layered steel at an affordable price.

Knife Care

Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

  • Hand wash
  • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
  • Dry thoroughly
  • Store individually
  • Wipe over with Camellia Oil if not using regularly
  • Sharpen every two weeks or so of regular use
  • Use the Niwaki Combination Stone for everyday sharpening
Essentials