IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team
Double-edged v.s. Single-edged Kitchen Knives
October 26, 2014 Knife SharpeningBlade Styles
Some customers asked us, “what is Double-edged and Single-edged blade?” The general answer for the kitchen knives is as follows, Double edged — sharpened on both left and right side of the blade *mostly for left-and-right handed *sharpening balance ….. mostly 50:50, sometimes 60:40 Single edged — sharpened on just one side of the blade surface *for left …
Annual Cutlery Festival in SEKI city, JAPAN
SEKI is a small historical city in GIFU prefecture, but an important production center of the Japanese kitchen knives. The 47th annual cutlery festival was successfully held on 11-12th October. The weather was fortunately good, while a super tyhoon VONGFONG is forecasted to seriously hit Japan on 13-14th. Many people came from around the world, to …
Unique Dimpled Hocho Brand, Glestain
September 28, 2014 TopicsBrands
Glestain knives have unique dimples in the blade’s surface. The dimples reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The Glestain All-Stainless knives are made in Japan by Honma Kagaku, immediately recognizable by their unique design. “Dimples” in the blade’s surface reduce surface tension between …
How to Sharpen a Bread Knife
September 12, 2014 Knife SharpeningHow to
Today, I’m writing an answer for a difficult question — How to re-sharpen a bread knife? Some might recommend to use a stick-type sharpener, but it does not seem easy to sharpen properly all the waves at the knife blade by such a stick… Therefore it is better to use whetstone (flat grinding stone) …
Champion Knife
August 21, 2014 TopicsDamascus Knives
The Tamahagane SAN Kyoto series are revered as “Champion knives” after being used by the Champion of “BOCUSE d’Or 2009” only one international cook-off. Tamahagane Kyoto Damascus Stainless Knife series are quite high quality, extremely sharp, hard, and durable for professional use. The 63 Layers Damascus and it’s beautiful design must impress you by the …
Blade Types & Purposes
July 5, 2014 Types & PurposesHow to
Have you been in any trouble when you looked for the kitchen knife for your better cooking ? We’d appreciate it if the following page could successfully help you 🙂 http://www.hocho-knife.com/knife-purposes-types/ Looking forward to seeing you in the Hocho-Knife online shop for Made-in-Japan Kitchen Knives. Thank you for reading and best regards! All the …
How to Sharpen a Kitchen Knife
June 17, 2014 Knife SharpeningHow to
In most cases, kitchen knives can successfully be re-sharpened. Do you like to try that for razor-sharpness ? We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. Does that look to really expend much time and effort compared to the benefit? Don’t worry about it. It get easy to for …
Popular and Excellent Brand, Misono
May 25, 2014 Brands
You know, Misono is one of the most well-established knife producers of Western-style Japanese professional chef’s knives for decades in Seki-city of Japanese sword capital with 800 years tradition. The UX10 Series is Misono’s Top Grade Model and you can enjoy the Highest Quality and Excellent Sharpness. This time, I’d like to show you …
Stylish Damascus Blades
April 11, 2014 Damascus KnivesBlade Styles
I’d like to introduce some stylish Damascus blades. (1) 33-Layer Damascus & Hammered Design (Brand : Sakai Takayuki) (2) 63-Layer Damascus Blade (Brand : Tojiro) (3) 101-Layer Damascus Blade (Brand : Yaxell) Did you find your favorite one ? Of course, there are many Damascus Knives other than the above. Visit the Hocho-Knife online shop …
Sword Style Japanese Knife
February 3, 2014 TopicsBlade Styles
Today, I’d like introduce you, a discriminating customer, who are looking for a SWORD Style Cool Japanese Knife. http://www.hocho-knife.com/sakai-takayuki-17-layer-damascus-kiritsuke-yanagiba-sashimi-300mm/ The 17-layer Damascus Kiritsuke YANAGIBA(SASHIMI) Knives are crafted out of a 17 layer VG10 damascus steel. These knives have a seriously sharp edge, extremely hard (HRC: 60), excellent edge retention and a light center balanced feel. Its …
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 …
