IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
How to sharpen Double-Edged Knives
November 16, 2016 Knife Sharpening
In the past, we introduced the article of “How to sharpen Double-Edged Knives“. This time, you’re advised how to sharpen Double-Edged Knives by Mr. Ajioka, a traditional craftsman in the Japanese kitchen knife capital, Sakai. He will teach you how to sharpen with Sakai method, “Sakai-Togi”. We guess that it is the first time for …
ISEYA Beautiful Damascus Hammered (Tsuchime) Texture Blades
November 9, 2016 TopicsDamascus Knives
Just announcement. Iseya 33-Layer beautiful Damascus Hammered (Tsuchime) Texture Blades has now limitedly available. This line is very popular because of its popularity, and most type of this series have been out of stock for more than half a year. Thank you for waiting for a long time. But, the stock is very limited, and the …
Sakai Takayuki Damascus Hammered Texture Blades in stock (Limited)
November 9, 2016 Damascus Knives
We’re pleased to announce our customers that … the popular line of Sakai Takayuki 33-Layer Damascus series has got in stock, in a limited quantity. Thank you for waiting for a long time. But, the stock is very limited, and we hope that you don’t miss this rare opportunity. The 33-layer Damascus Knives are crafted …
The Longest-established Japanese Restaurant in Kyoto
October 27, 2016 Japanese Cuisine
Hyo-Tei is said the longest-established restaurant in Kyoto. Eiichi Takahashi, the 14th master of Hyo-tei, has devoted his life to Kyoto dish, carrying on the tradition of the 400 year history. All the select ingredients are the best in the season, and he and his staff enhance them to a fine art. Almost all the …
Wa-gyu, tasty Japanese beef
October 16, 2016 Japanese Cuisine
Today, we’d like to introduce “Wa-gyu” or Japanese beef because it is the very important in Japanese modern cuisine. It is now considered one of the highest quality brands in the world and there are different variety of cow… Kobe, Mishima, Matsuzaka, Ohmi and so on. Do you know how to select the best Japanese …
PARTS of JAPANESE KNIFE
October 10, 2016 about Hocho
We’re sure that you know the parts of a Japanese knife, don’t you? But in this article, we show you the whole picture of the Japanese knife to prevent the confusion. Because the name of the parts is sometimes called in Japanese words when you talk about the Wa-bocho (Japanese traditional kitchen knives) We hope that you’ll check …
Sushi — tradition and taste in bite-sized portions
October 1, 2016 Japanese Cuisine
Now is the worldwide sushi boom as you know, because it is considered one of the representative for tasty and healthy food. Sushi is a Japanese tradition and taste in bite-sized portions, consisting of cooked vinegared rice (sumeshi) combined with other ingredients (or neta). The neta is some kind of seafood, vegetables and sometimes tropical …
Best Guide of Sushi and Sashimi Knives
September 27, 2016 about Hocho
[updated on 21th Jan. 2018] “Sushi Knife” and “Sashimi Knife” are the words that represent Japanese kitchen knives, that is actually called “Hocho” in Japan. The Hocho is considered the most important tool for professional and amateur cooks, and a Japanese proverb says “The Hocho is the soul of the cook”. Here, we’re pleased to …
How to prevent rust on your knife during stock
September 21, 2016 about HochoHow to
It is likely to get rust on the blade made of steel if you do not care for it. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. To prevent rust, you need to do some adequate maintenance. Don’t mind! It is very …
Great Omagari Fireworks in Japan
September 7, 2016 Events
We’re pleased to introduce to you one of the greatest Japanese Fireworks, Omagari Hanabi in Akita prefecture in Japan. It has successfully been held in front of huge crowd of spectators on August 27th, 2016. With the music of Ninth Symphony, a lot of beautiful fireworks were shoot off for the night sky. Hoping that the video …
How to sharpen Single-Edged Knives
September 1, 2016 Knife SharpeningHow to
“Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time, that is completely different from that of the traditional Western knives. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. If you learn how to sharpen, your …
Japanese Kitchen Knives for King of Sushi
August 20, 2016 TopicsJapanese Cuisine
Tuna, called “Maguro” in Japanese, is the king in Sushi. Of course there are different type in Tuna tribe, and one the tastier and popular is a bluefin tuna or “Kuromaguro”. An adult fish of Kuromaguro normally grows up more than three meter long and 400 kg in weight, that is the biggest tuna in the sea around Japan. …
The world of Japanese culture, Kaiseki Cuisine
August 11, 2016 Japanese Cuisine
You know, there are said just two sophisticated cuisines in the world — one is the “Kaiseki” in Japan and the other is the French Haute cuisine. Now the Japanese cuisine is served as the highest and best grade dishes for banquet in the White House in the United States. Among them, the “Kaiseki” is well known …
Honyaki and Kasumi Knives — Two basic categories of Japanese wa-bocho
August 4, 2016 Knife StructureSteel Qualities
One of our customers gave us a question, ” I am looking for non stainless, that is a full carbon knife. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?” That is a good question, because there are two basic categories of traditional Japanese knives, …
Japanese Excellent Knife Brand MISONO update
July 25, 2016 Left-Handed KnivesBrandsSaya (knife cover)
The UX10 Series is Misono’s Top Grade Model and you can enjoy the Highest Quality and Excellent Sharpness.The series are so Stylish that we can highly recommend the knives for GIFT for Anniversary as well as your best cooking experience !Standard UX10 SeriesDimpled version (Salmon)Left-Handed Version available!Wooden Saya dedicated for UX10 seriesWith Swedish, high carbon, …
