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 is exposed only at the cutting edge.
Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability.
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Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN