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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 …
Can you ship Japanese Kitchen Knives to my Country?
December 15, 2015 about HochoWelcome
Some customers are concerned about whether we can ship to their countries, because customs offices in several countries are often very strict.This time, we’ve made a country list for them according to our experience, that shows countries which we have shipped to so far. We’d be happy if you would refer to it for your best GIFT, Japanese …
What are the best knife set in my cooking school?
December 12, 2015 about HochoBlade Styles
A new cooking school owner was looking for her best knives. “I am about to pull the trigger on a few knives. However, I’ve started cooking school, though I’ve been cooking for a while, and I am still unsure on which would be the best tools for me. I mean I know which types of knives …
Young Sushi Chef awarded Michelin Star
December 3, 2015 TopicsJapanese Cuisine
Junya Kudo is a young sushi chef who received ONE MICHELIN STAR in his early thirties.His sushi always makes even Japanese people much surprised, impressed and deeply moved as you can watch in the video.What makes his sushi different ?He spends much of his time seeking the best ingredients, and then carefully cook them with …
Gift Wrapping Service gets available
November 11, 2015 TopicsSpecial Services
We’re pleased to announce that Hocho-Knife official store has released Gift Wrapping Service for the coming Holiday Season.The beautiful wrapping paper features Japanese-inspired designs.You can add a Message Card and your favorite message for your loved one. Please check the detail of this option.>> Go to “Gift Wrapping and Message Card” pageIf you have any question about this article, …
Oishii JAPAN
November 3, 2015 Topics
Oishii JAPAN, the ASEAN’s largest exhibition for Japanese cuisine “Washoku”, was held in Singapore from 22 until 24 October, 2015. Some of our important knife suppliers successfully ran booths with their Singapore dealers, because of recent popularity of Japanese food and its most important tool — sharp kitchen knives.The exhibition’s website provides an excellent material to introduce the essence, style …
“Hamon” is a defect?
October 27, 2015 Topics
A customer asked about the wave line on a popular kitchen knife, “Tojiro DP Cobalt Alloy 3 Layers Chef Knife(Gyuto) 210mm“ “Hi there, I’ve got the knife. awesome sharpness, love it.Just one thing bothers me – there are two scratches on both sides each of the blade along all way along the cutting edge. I am …
Japanese and German Chef’s Knives
October 19, 2015 TopicsTypes & PurposesBrands
COOK’S ILLUSTRATED tested several Chef’s knives in the past. We’ve reviewed it and decided to post the article in their magazine for your reference, because it still provides important & useful suggestion comparing Japanese and German Chef’s knives.The magazine was published in Nov-Dec 2009 by COOK’S ILLUSTRATED, and you can read some article and video in …
