Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives・Japanese chef knife — with Excellent Design and Unparalleled Tradition.
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  • Month: <span>March 2018</span>

Monthly Archives: March 2018

Aogami Super Kurouchi Hammered Stylish Knives by Sakai Takayuki

We’re pleased to introduce to you the beautiful Aogami Super Kurouchi Hammered series by Sakai Takayuki. This Sakai Takayuki Aogami Super Clad Kurouchi series feature beautiful KUROUCHI(Black) Tsuchime finished texture with a core of Blue Paper Super (Aogami Super) Steel with a better hardness of approx.65 HRC, which provides excellent edge retention. The handles on these …

KANETSUNE 45 layer Damascus Hammered Knives with Japanese Traditional Handle newly in stock

We’re pleased to announce our customers that … popular KANETSUNE KC-910 series has newly got in stock, in a limited quantity. This series feature 45 layers of Damascus-Hammer patterned blades with a core of AUS10 stainless steel, which provides excellent edge retention. The handle is made of luxurious Octagonal-shaped Darkbrown Wood with Plywood Bolster for …

MASAMOTO Damascus Blue Paper Steel Honkasumi Sushi Knives with Stylish Handle

We’re pleased to announce the Stylish Damascus Blue Paper Steel version of MASAMOTO Honkasumi Gyokusei-ko sushi knives. This Masamoto “KH” series are crafted out of a multi-layer Damascus-patterned beautiful blades with a core of Blue Paper (Aoko or Aogami) No.2 Yasugi Steel, known as prime high carbon steel, specifically developed for tools and knives. This …

Tatara-buki – the traditional Japanese process of Yasuki Hanage for knives & swords

Tatara-buki (or Tatara air blowing) is an ancient Japanese method for manufacturing iron. The tatara process has a history stretching back more than one thousand years, being a method for fabricating iron unique to Japan built up through the unceasing efforts of our ancestors. The word tatara itself seems originally to have meant fuigo, or …

All about Aogami (Blue Paper Steel), highly ranked material for kitchen knives

Introduction of Aogami, highly ranked material for Kitchen Knives We are going to share with you about “Blue Paper Steel”, the highly ranked material for cutlery steel known as “Aoko” or “Aogami” in Japanese. “Aogami” is an alloy steel made of Shirogami (or called “White Paper Steel”, a carbon steel with low content of impurities), mixed …

Shikisai Knives represent Japanese Beauty

The Shikisai series are traditionally forged knives with Japanese beauty, which work well for first time users as well as more experienced chefs. You can select the blade materials in “Kasumitogi (White Steel)” and “INOX(Stainless Steel)”. These materials make extreme sharpness, very good edge holding and high working hardness. The blade is particularly suitable for …

Byakko Sword Like Knives

The Byakko (White Tiger) blade is made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane — Shiroko / White Paper No.1 Steel — which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness. The”Byakko” derives from …

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