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>April 2021</span>

Monthly Archives: April 2021

New Face of Aogami Super Kurouchi Hammered Stylish Knives by Sakai Takayuki

The new face of Sakai Takayuki beautiful Aogami Super Kurouchi series – Slicer 240mm –  has been released! Slicer(Sujihiki) 240mm This 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 …

Masamoto HC Japanese Virgin Carbon Steel Knife Series

The Masamoto “HC” series is made of pure Japanese Virgin Carbon Steel. The high carbon blade has extremely hard and sharp edge. Chef Knife (Gyuto) 210mm Slicer(Sujihiki) Petty Knife Well balanced Black pakka wood handle comes with a welded non-seam stainless steel bolster. We highly recommend the Masamoto Knives for your best cooking as well …

Sakai Takayuki Beautiful Coreless Damascus Knives with Excellent Edge Retention

The beautifully textured Coreless Damascus Kengata Chef Knives by Sakai Takayuki are made of VG10 & VG2 multi-layered whole damascus steel throughout the entire blade. These knives have extremely hard edge, more excellent edge retention (durability x2) and better sharpness (cutting x 1.5) than the standard VG10 blades. The stylish handle on the knife is …

Ho-wood Magnolia Saya Sheath with a high-grade Ebony Pin

The Wood Saya Sheath (or knife cover) is made of Ho-no-ki, or Japanese Magnolia wood, good to cover Japanese-traditional-style and Western-style knives. Ho wood is the perfect protection for knives — soft, moisture-resistant and contains no strong resins. The saya cover helps you to prevent damages on knives during transport. And the saya comes with …

Shigeki Tanaka Aogami Damascus Yanagiba back in stock!

The Shigeki Tanaka Aogami Yanagiba Knife series feature beautiful Damascus-patterned blades with a core of Blue Paper (Aogami or Aoko) No.2 Steel, known as traditional prime high carbon steel. This material has highest wear resistance and toughness because of special hardness (hardness of 63-64 HRC). Very good choice for high end Japanese kitchen knives. These …

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