IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
Oil grindstone v.s. Water grindstone
March 24, 2015 Knife Sharpening
A whetstone is usually used to actually sharpen the blade. Generally speaking, there are two types of grindstone. Sharpening a blade needs water on the whetstone especially in Japan, but people sometimes used to use oil on a in other areas that have not enough water. Oil whetstone was developed in countries such as the United States …
What is Big Merits of purchasing in Hocho-Knife store?
Why do you feel the Big Merits when you visit to purchase in Hocho-Knife store? We always give this question to ourselves, to think about and realize customer benefits, because you, our customer, take the time to visit our store to see the contents.The following 3 reasons are our strengths, we believe, comparing to other …
Hocho-Knife site design Updated
March 2, 2015 Topics
We’re pleased to announce that our Japanese Kitchen Knife specialized site has been updated with a graphical slide. We’d much appreciate it if you could visit the updated page to give us your advice / comment. Please feel free to contact us anytime if you have any question. Thank you so much and best regards, …
Hocho-Knife Official Newsletter
February 24, 2015 TopicsWelcome
*Don’t miss a special present for Limited new subscribers by the end of February! Our Official Newsletter delivers Limited & Hidden Topics of the Made-in-Japan kitchen knives, Unknown Japanese food culture and Other unmissable information for You SPECIALLY! Don’t hesitate to subscribe to the Official Newsletter. >>Read More IMPORT JAPAN.COM, INC. Hocho-Knife …
What angle I should sharpen the knife at?
February 14, 2015 Knife Sharpening
Some customers have asked so far, “Just wondering what angle I should sharpen the knives I bought at?” The sharpening angle depends on the intended use,of course. Generally speaking, approx. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. 12~15 degrees would be recommended if you …
Concern upon Sushi Preparation Techniques
January 30, 2015 Topics
Today, we’re pleased to introduce the “Sushi Skills Institute”. More than 50,000 sushi restaurants are said outside Japan. And it is concerned that sushi preparation techniques have not kept pace with the rapid sushi boom and market expansion, and many accidents are caused by incorrectly prepared and handled raw fish. No matter which country, it …
Any Knife for Left-Handed Person? (2)
January 21, 2015 Left-Handed KnivesBrandsBlade Styles
The other day, we described an article for kitchen knives for a Left-handed cook. This time, we’re pleased to announce to you that one of the excellent brands has successfully been added to our listing. >> details Misono UX10 Swedish Stainless Series (for Left-Handed Person) We’re sure that many left-handed persons will be glad to use the line. Because it is so Stylish and High-Quality that …
What are the benefits of a Damascus knife?
January 10, 2015 Damascus KnivesBlade Styles
This is a good and very essential question. Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. From a view of strength and durability, such a multi-layer structure as Damascus …
SEKI KANETSUNE Damascus Series
January 5, 2015 Brands
KANETSUNE brand has been cultivated in the 800-year histrical blade capital of SEKI city, Japan. Each knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to once experience the excellent performance and beautility of the Damascus knives. http://www.hocho-knife.com/kanetsune/ If you need to get more details, welcome to visit …
Whether is the knife ready to use straight away?
January 4, 2015 Knife Sharpening
Recently, a customer asked us, “whether is the knife ready to use straight away or needed to be sharpened by myself?” (machine finishing) Normally, a obtuse angle finishing at the blade edge by a machine in manufacturers (called “standard blade finishing (sharpening)”) is applied to most of the knives that are stocked and displayed in …
TOJIRO cutting with No Pressure
December 28, 2014 Brands
Mr. Vadim Lerner, our customer in Israel, wrote an impressive article about TOJIRO Chef knife in his blog. Вадим Лернер, наш клиент в Израиле, написал впечатляющую статью о TOJIRO нож шеф-повара в своем блоге. http://photootchet.livejournal.com/360891.html We’d like to express my sincere gratitude to him. Мы хотели бы выразить искреннюю благодарность к нему. Thank you …
Edge Angle and Sharpness of Kitchen Knives
December 5, 2014 Knife Sharpening
In general, it may often be understood that more acute angle provides a better sharpness. Do you think it is really true?There is thought a misunderstanding. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. Why? To think about cutting a thin material, both an obtuse and sharp …
Stylish brand in the knife capital, Sakai Takayuki
November 23, 2014 Damascus KnivesBrands
You know, Sakai is well-known as the representative production area of Traditional Japanese Kitchen Knives, that is located in Osaka prefecture next to Kyoto. “Sakai Takayuki” Knives have been cultivated through a long 600-year history in Sakai. The Takayuki produces some of the Stylish Damascus blades as we briefly introduced in a past blog. This …
Any Knife for Left-Handed Person?
November 9, 2014 Left-Handed KnivesBlade Styles
Recently, a customer asked us, “Is there a good knife for a Left-handed cook ? “ This may be one of the serious concern for left-handed people. Our answer is “YES”. There are some choice and examples as follows, (1) Double-edged stainless gyuto or santoku(all purpose knife) for both right-and-left handed, < Standard Stainless Type > < Damascus-Pattern Stainless Type (Good Idea for …
SHAPTON Professional Ceramic Waterstone (“HA NO KUROMAKU” in Japanese)
November 7, 2014 Knife Sharpening
Do you look for a waterstone developed for Specially Professional use ? The high-end ceramic whetstones investigated the grinding power, feeling of grinding and purpose by blending several sorts of selected compound products. The Professional series suite the various edged tool and purposes at each — kitchen knives ,chef’s knives, carpenter’s tool, razor, and …
