IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
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 …
HOW TO EAT SUSHI in the right manner
May 10, 2015 TopicsHow toJapanese Cuisine
Mr.Yasuda, a three-star restaurant chef, explains HOW TO EAT SUSHI in the right manner. Is the article helpful for you? If you have any question, please feel free to contact us. Thank you and best regards ! All the Hocho-Knife staff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ “Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives, that is the …
Kitchen-knife mound, “Hocho-Zuka”
May 4, 2015 Topicsabout Hocho
“Hocho-Zuka” is a kitchen-knife mound in Japan to pray for prosperity of your business and thankfulness for the knife you have used. People dedicate their used kitchen knives into it, and make a commitment in front of the mound that they strive to study more and more of the cooling skill in future. Thank …
Do you know what fish is the most popular in Japan?
April 27, 2015 TopicsJapanese Cuisine
Do you know what fish is the most popular in Japan? Of course Tuna is one of the most popular in the world. But for a long time from Edo era, TAI (Sea Bream) is the king of fish for Sushi and Sashimi in Japan.The TAI in the picture is around 80cm long! Of course it is …
Complaint about Japanese traditional-style blade
April 12, 2015 TopicsBlade Styles
A customer had unfortunately been angry at the appearance of a Japanese traditional-style blade and gave a complaint, “I recently bought a knife through your online store, which I just received. On inspecting the product, I was disappointed with its quality. The blade was badly fitted to the handle and there was some rust on the tip …
Feature on LEFT handed kitchen knives
March 30, 2015 TopicsEventsLeft-Handed Knives
A lot of LEFT-handed persons have given us their serious voice for kitchen knives with special blades that are finished for LEFT-handed. To answer for them, we’ve develop a special page for LEFT-handed kitchen knives. We’d appreciate it if you could advise us about the feature. Thank you and best regards, All the Hocho-Knife staff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ …
