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Traditional but Cool Brand, Masamoto
January 15, 2014 Brands
Over 150 years, Masamoto knives have been used as the Highest-Integrity Professional Chef Knife Brand in Japan. Their technique achieves No.1 Sushi Chef Knife Manufacturer name in Japan and also in the entire world. If you are a professional Sushi Chef, you must have heard the name of MASAMOTO at least once. We highly recommend …
Super Cutting Show with Japanese Kitchen Knives
December 26, 2013 TopicsHow to
Using a razor sharp Japanese kitchen knife “Hocho”, a chef showed an amazing Super Cutting demonstration. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. Do you think that it is true? Visit the Hocho-Knife online shop for …
“Washoku” to be Intangible Cultural Heritage
December 6, 2013 TopicsJapanese Cuisine
“Washoku” — traditional Japanese cuisine — is now likely to be designated by UNESCO as an Intangible Cultural Heritage. Japan will become only the second nation after France to have its national cuisine designated heritage status. Please refer to the following contents, https://www.nippon.com/en/behind/l00052/ https://www.jetro.go.jp/en/jfoodo/washoku.html As you know, Razor-Sharp Japanese Kitchen Knives are essential for the …
Traditional Blacksmith’s Factory in Sakai City, Osaka, JAPAN
November 24, 2013 TopicsEvents
MIZUNO Blacksmith’s Factory is said the only one traditional factory existing in Sakai using ancient bellows to forge metal for Hocho(kitchen knives) and Katana(swords). Therefore it is officially allowed to provide the swords of Yokozuna, the highest-rank Sumo wrestlers, including the current Yokozuna HAKUHO.Kitchen knives made in Sakai have been having for a long time …
Steel Qualities of Kitchen Knives — (2)Stainless Steel
November 16, 2013 Steel Qualities
Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. Therefore, they have become more and more popular among beginning users to professional users …
Steel Qualities of Kitchen Knives — (1)Carbon Steel
September 18, 2013 Steel Qualities
Carbon Steel — often used for Traditional Japanese Knives, good Quality, not Rustproof. The Japanese company Hitachi Metals makes special cutting steels which represent the highest global standard and are used for almost all the Hocho we offer. These Yasuki Special Steels (YSS), named after their place of origin, are produced from iron sand, the …
Blade Styles — (3)Japanese Style Knives
August 25, 2013 Types & Purposesabout HochoBlade Styles
Originally, all Japanese kitchen knives were made from the carbon steel as Samurai swords (katana). More expensive multi-layer (more than three-layer) knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel …
Blade Styles — (2)Western Style Knives
August 23, 2013 Types & Purposesabout HochoBlade Styles
In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. Today, Japanese knife makers are engineering new advanced manufacturing processes such as ‘sub-zero tempering’ and premium trademark-formulated knife steels to produce exceptional Western-style knives. However, what really sets Western-style knives from Japan apart from the typical Western-style knives is …
Blade Styles — (1) Western versus Japanese
August 21, 2013 about HochoBlade Styles
Most knife manufacturers in Japan have both the Japanese-style knives and Western-style knives. There are lots of Japanese knives with Western-style handles or blades or both, pretty much any maker in Japan has several knives in Western-style and vice versa, most of all the major knife manufacturers in Europe and US make several Japanese influenced …
Structure of Hocho
August 17, 2013 about HochoKnife StructureSteel Qualities
Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick layer of soft and more ductile iron steel sandwiched around the core so that the hard steel …
“Hocho”, History and Production area
August 16, 2013 about Hocho
“Hocho” is the word that represents kitchen knives in Japanese. The Hocho is thought the most important tool for professional and amateur cooks. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. Using the Hocho, the chef celebrates the art of cutting, which makes the preparation of fine fish and delicate vegetables a …
Welcome to our “Hocho-Knife” Official Blog
Hello, I’m the shop owner of Japanese Kitchen Knives. Do you know what a Kitchen Knife is called in Japan? Of course “Hocho”, you know 🙂 The “Hocho”, Japanese Kithen Knives, are generally known by professional chefs as the most Razor-Sharp ones in the world. In addition to that, they have gotten to known as a important part of Japanese culture …
