IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
What’s TSUKIMI ?
September 15, 2015 TopicsEvents
Tsukimi or Otsukimi (moon-viewing) is known an annual Japanese festival in appreciation of the autumn moon. It falls on the night of August 15 (of the lunar calendar), as the full moon in the clear autumn sky is quite beautiful. These days normally fall in September and October of the modern solar calendar. Tsukimi refers …
Sharpening Knife by Master Sushi Chef Hiro Terada
September 1, 2015 Knife Sharpening
“Yo Bocho” or Western-Style Kitchen Knives are very popular around the world.Mr.Terada, a Master Sushi Chef, explains How to Sharpen a double-edged Western-Style Kitchen Knife on a whetstone.Almost all the “Yo Bocho” are double-edged for both right and left handed persons.On the other hand, “Wa Bocho” or Japanese Traditional-type Kitchen Knives are mostly single-edged.Regarding the single-edged and double-edged, please refer to …
Essential beautility, ISEYA knives
August 26, 2015 TopicsDamascus KnivesBrands
ISEYA brand by SETO Cutlery MFG Co.,Ltd. has been cultivated in the 800-year historical blade capital of SEKI city, Japan. The company was established in 1908, and they have been manufacturing and trading excellent knives more than 100 years.All the knives by SETO Cutlery have the sharp-durable edge made by careful forging and polishing by Japanese …
Daimonji Bonfire in Kyoto (Daimonji Gozan Okuribi)
August 24, 2015 Topics
The Daimonji Bonfire, or Daimonji Gozan Okuribi, is a traditional event and was held on the evening of August 16th in Kyoto JAPAN.Large Chinese characters and other motifs are drawn by fires on the slopes of the mountains surrounding the Kyoto Basin in the evening. It is a famous for evoking the image of a …
Stainless steel or High-carbon steel ?
August 11, 2015 Topics
An entry level sushi chef was looking for a sushi knife, Yanagiba,and asked which one he should pick up from our lineup for his job. “Sorry for disturbing,I see u have 2 types of sabun knife :high carbon stainless steel and high carbon steel MV…Can you please tell me what’s the difference between them? I …
How to handle an Aogami (Blue paper) Steel knife ?
August 4, 2015 Knife SharpeningSteel Qualities
Aogami or Blue paper steel is high-grade carbon steel, containing more Chrome and Tungsten than Shirogami or White paper steel. The blade made of Aogami has a very hard edge — HRC: 60~65 or higher — and long-term sharpness once you sharpen it rightly. When you use an Aogami kitchen knife, you can cut food …
Need Knives, Hard to chip and Holding the edge for long time
July 28, 2015 Steel Qualities
Do you need kitchen knives which are hard to chip and hold the edge for long time ? The features (to be hard to chip and hold the edge for long time) normally contradict the others such as sharpness and hardness of the blade.So, it needs a certain balance to optimize your purpose.(Please be noted that this …
How to care the soul of Japanese cuisine
July 22, 2015 Knife SharpeningJapanese Cuisine
“Wa Bocho” or Japanese Traditional-type Kitchen Knives are referred to as the soul of Japanese cuisine.They are popular with chefs and ordinary people around the world in recent years. However, even if you have some great Japanese Knives, it seems that many of them have been wasted due to a lack of knowledge of how to …
I would like to have the knife hardness 64-65 up !
July 12, 2015 about HochoSteel Qualities
Some customers seek kitchen knives with very high degree of hardness, for example, “I would like to know about you knife I would like to get 1 yanagiba and 1 deba. I would like to know the scale of Rockwell hardness please let me know, thank you very much. I would like to have the …
Need a knife for both all-purpose and for de-boning !
July 8, 2015 Types & PurposesBlade Styles
Recently, a customer asked us, “I want an all purpose knife and which i don’t have to sharpen regularly. Can you please advice. I cut vegetable chicken and mostly cooked meat at times de boning chicken.” Of course the question is very good and natural. The customer needs just a knife for both all purpose and for …
Culture of Japanese Kitchen Knives
June 21, 2015 Topicsabout Hocho
This is a documentary of Sushi Knives by NHK, The Japan Broadcasting Corporation. Its narration is in English, so very useful for you to understand in detail. If you have any question, please feel free to contact us anytime. Thank you for reading and best regards! All the Hocho-Knife staff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ “Hocho” represents Made-in-Japan (Sushi …
Unique design, MCUSTA ZANMAI
June 11, 2015 Topics
Mcusta Zanmai brand by MARUSHO Inc. has been cultivated in the 800-year historical blade capital of SEKI city, Japan. It is at the top of the synthesis between traditional Japanese craftsmanship and modern cutting edge technology. Each knife design is meticulously evaluated and refined. Only the finest materials are chosen for supreme durability, function and …
What is Kiritsuke Yanagiba ?
June 7, 2015 Damascus KnivesBrandsBlade Styles
The Kiritsuke Yanagiba is a Sushi knife (or Sashimi knife), designed in Japan between a Western chef’s knife and Japanese yanagiba, it has a single-edged blade with a Western-style handle, combining both Japanese and Western function and practicality in one knife. Traditionally Japanese knife, Hocho, have been crafted for Japanese cuisine, but in accordance with …
Have you ever Looked for Saya ?
May 29, 2015 Saya (knife cover)
Some customers look for a kitchen knife with its original wooden saya. The following is one of the examples, —————— Q & A —————— <A customer’s question> “Hello, I’d like to ask if Sakai Takayuki single-bevel Ginsanko series come with wooden saya? As well as Suisin Inox Honyaki series? Regards” <our answer> “Dear xxxxx, We …
Why SAKAI ?
May 18, 2015 Topicsabout Hocho
Much high-quality Japanese knives originates from SAKAI in Osaka, Japan, the capital of samurai sword manufacturing since the 14th century.The Sakai sushi knives industry started in the 16th century and nowadays enhanced its reputation for quality worldwide. You know, it is said that around “90%” of the professional Japanese-style-ood chefs in Japan use the knives …
