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.

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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.

Visit the Hocho-Knife online shop for Made-in-Japan Kitchen Knives.
We’ll help you to looking for the best knife.

Thank you for reading and best regards!

All the Hocho-Knife staff

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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