IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
Yabusame Shinji in World Heritage Shimogamo Shrine
May 3, 2016 Events
Yabusame Shinji was held as part of Aoi Matsuri, the flagship festival of Shimogamo Shrine on May 3rd.Shimogamo Shrine is one of the World Cultural Heritage chosen by UNESCO. The history of the Shimogamo Shrine extends at least two thousand years and it is one of the oldest in Japan.Yabusame is the traditional Japanese art …
French Chef held Japanese KAISEKI lesson in NY
April 29, 2016 TopicsJapanese Cuisine
David Bouley, one of the leading chefs in NY, held a KAISEKI cooking lesson.He had visited Japan around 1996, and then was seriously attracted by Japanese cuisine.Why did Japanese dish attract him?He mentioned that the cuisine, especially KAISEKI, had been affected French, by the way of how to enjoy the course as well as how …
Yaxell Launched JAPAN LIMITED Damascus Knives
April 19, 2016 Brands
The Yaxell YO-U knife series are offered exclusively on the Japanese domestic market.This JAPAN Limited Version — higher quality than ever — has been developed for serious Japanese people with stern eyes.Needless to say, YO-U’s blade is quite extremely sharp, hard, and durable for professional use.<< 37 Layer Damascus with Hammered (Tsuchime) Version >>The 37 Layers VG-10 …
ISEYA Damascus G-series Updated
April 13, 2016 Damascus KnivesBrands
We’re pleased to announce that new family of Iseya “G” Series has newly listed in the Hocho-Knife online store!Gyuto(Chef Knife)Santoku(All-Purpose Knife)ISEYA G series feature 33 layers of Damascus-patterned blades with a core of high carbon VG-10 stainless steel for professional, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The handle is finely …
MASAHIRO, well known for its balance, flexibility and strength
April 4, 2016 Left-Handed KnivesBrands
Masahiro Co., Ltd. is one of the excellent kitchen knife manufacturers in Seki, at the middle of Japan.Among the commercial kitchen knives especially for butcher, many support the Masahiro because of its high-quality and affordable price. And Masahiro cutlery is known for its balance, flexibility and strength. The blades are specially crafted from their propriety …
Shiki-bocho, very traditional Japanese food ceremony
March 21, 2016 Eventsabout HochoJapanese Cuisine
“Shiki-bocho” is a traditional Japanese food ceremony which is said started 1200 years ago.The chef, who wears Kariginu with Eboshi and Hakama, uses a kitchen knife to cook without touching any fish and birds on the cutting board, to make auspicious-arranged dish.Shiki-bocho is representatively held on “Sechie”, which is Janyary 1, March 3, May 5, …
SAKURA season will come soon in Japan
“Cherry Blossom” or “SAKURA” season will come soon in Japan, from late March until April.The SAKURA are in full bloom with the coming of spring, and you can see the beautiful scenery in amazement.Many people enjoy “Hanami” or cherry-brossom viewing party under a blooming SAKURA. The culture is said to have started during the Nara …
Basic technique of how to cut vegetables
February 26, 2016 How toJapanese Cuisine
How to cut vegetables is very basic but important for all the chefs.You can review the technique in the following video, where Japanese professional chef tells the better way. Is the article useful for you?If you have any question, request and advice, please feel free to contact us.Thank you and best regards !All the Hocho-Knife staff~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Hocho” represents …
Reasonable Japanese-Traditional-Style Blades, NARIHIRA
February 17, 2016 TopicsBrands
Generally speaking, most of Japanese-style kitchen knives, or Wa-Bocho, are made not by Stainless Steel but by High Carbon Steel that is easy to rust.The NARIHIRA blades are made of well-selected Stainless steel, that realizes good sharpness and durability with Rust-resistance at a reasonable price for Professional use.NARIHIRA series are produced by Fuji Cutlery Co., …
Innovative Japanese Chef in pre-cool JAPAN era
February 3, 2016 TopicsJapanese Cuisine
Hiroshi Nakahara was a famed creative executive chef at Bond Street New York who received quite high point, 25 out of 30 at food category in ZAGAT SURVEY. New York media called him as an artist of Japanese food as well as a comedian!Hiroshi originally came to NY in 1990, and joined forces with Jonathan Morr …
Which waterstone is better, #1000/6000 or #1000/#3000?
January 28, 2016 Knife Sharpening
[updated on Jan. 8, 2017] A customer asked us, “Which combination waterstone is recommended, #1000/6000 or #1000/#3000? <#6000 side> <Reverse> <#1000 side> I have reentered your site today and …
Kyoto experienced the First Snow
January 21, 2016 Topics
Yesterday, the Japanese ancient capital was covered with white color for the first time in this winter. The “Kinkaku-ji” temple looked more beautiful in the snow, and the “Togetsu-kyo” bridge at Arashiyama area appeared in an uniform-tone fantastic scenery.It has been warmer in this season than ever because of global warming, and Kyoto had its first snow 12 …
Lucky Men Race in Historical Japanese SAKE Shrine
January 15, 2016 Events
A very popular annual event in Japan, Fukuotoko Erabi, or the “Lucky Men Race”, was held at the historical shrine on 10th Jan.You can check the video by clicking the picture below.The shrine is “Nishinomiya Jinjya” or “Nishinomiya Ebisu”, that is known as the head shrine of the god of good fortune, “Ebisu”,and it is …
Japanese Tuna Cutting Show by Sword-like Knife
January 7, 2016 EventsTypes & Purposes
Today, we’d like to introduce you two Tuna Cutting Shows in Japan, considered suitable for the New Year !First, some Japanese Sushi Chefs cut a 40kg tuna.Second, a bluefin tuna weighing approx. 50kg was successfully cut by a very long like a samurai sword.The sword-like knife is called “Tuna-kiri” in Japanese.You can order such a long knife 🙂http://www.hocho-knife.com/sa-yukifuji-chu-kasumi-tamiashiro-steel-tsuna-kiri-570mm/If you …
Japanese New Year Foods – Osechi
December 26, 2015 TopicsJapanese Cuisine
“Osechi-ryori” are traditional Japanese New Year foods.The history of Osechi is said started in the Heian Period (794-1192) when it were originally a way for housewives to survive the first several days of the New Year.But Osechi are still essential for many of Japanese people even today.The foods that make up Osechi can be prepared …
