Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives・Japanese chef knife — with Excellent Design and Unparalleled Tradition.
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Sakai Takayuki TENRYU Dragon Engraved Damascus Yanagiba Knives with Red Ebony Handle

The TENRYU series feature beautiful Dragon engraved Damascus blades with a core of Blue Paper (Aogami or Aoko) No.2 Steel, which is made from famous Yasugi steel, known as prime high carbon steel, specifically developed for tools and knives.   The beautiful traditional DRAGON pictures on the blade are carefully hand-engraved by the skilled craftsperson …

Japanese Style Kitchen nives are used in French Restaurant?

Although western style knives are very popular, Japan has its own unique and amazingly sharp Japanese kitchen knives. The other day, a monthly meeting of cutlery wholesaler mates was held at a French restaurant where a member’s son works as a chef. Both the food and the wine were tasty, and just as everyone was …

How to use Kiritsuke Yanagiba knives for Japanese Sushi

This video tells in exhaustive detail how to use Kiritsuke Yanagiba knives (or a maker calls them “hien”) for Japanese sushi. The Kiritsuke Yanagiba itself has a stylish shape like Japanese sword or Katana, and is very functional to make sushi and sashimi. This time, the stage is a sushi restaurant “SHIMIZU” where a skilled sushi …

How to Slice Sashimi ?

If you have a Japanese sashimi knife like a yanagiba, please try making more beautiful sashimi for your family, friend or customers. But! Do you know there are several type of sashimi as follows? Hira-dukuri Sogi-dukuri Usu-dukuri Ito-dukuri Matsukawa-dukuri Don’t be scared 🙂 We recommended you to learn how to slice sashimi through the following video. Is the …

How to sharpen Misono UX10 at 70/30 ?

Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically. A customer gave us a question about that. “I’m very interested in purchasing a Misono UX10 gyuto. My question is how difficult will it be for me to sharpen the 70/30 beveled edge? I have no experience hand-sharpening knives. And if it’s better to have a …

Special Lecture by Sushi Skills Institute

Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association held the special lecture of sushi with English text explanation. First, he noticed “There are some important points for Sushi, especially Nigiri-zushi, that is more and more popular in the world. The most important is not the technique of making sushi but the knowledge of …

How to prevent rust on your knife during stock

It is likely to get rust on the blade made of steel if you do not care for it. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. To prevent rust, you need to do some adequate maintenance. Don’t mind! It is very …

How to sharpen Single-Edged Knives

“Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time,  that is completely different from that of the traditional Western knives. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. If you learn how to sharpen, your …

How to remove rust on blade

Recently, a customer asked us for the better way of maintenance of Japanese traditional-type kitchen knife.“I used the hocho last night to slice vegetables for dinner. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning.However, I noticed a discoloration on the blade this morning. Is …

Filleting Fugu (Puffer Fish) for Sashimi

Fugu (Puffer Fish) sashimi has become one of the most celebrated and notorious dishes in Japanese cuisine.Many Japanese much like the taste and texture of Fugu, so you can find some Fugu-dedicated restaurants in Japan.The restaurant preparation of Fugu is strictly controlled by law in Japan, and only chefs qualified after three or more years …

Point of Sashimi Cutting

This video kingly advises us with slow motion how to cut sashimi in the right manner, and we believe you can understand the essential technique very well.If you have any question, request and advice, please feel free to contact us.Thank you and best regards !All the Hocho-Knife staff~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,that is …

Basic technique of how to cut vegetables

How to cut vegetables is very basic but important for all the chefs.You can review the technique in the following video, where Japanese professional chef tells the better way. Is the article useful for you?If you have any question, request and advice, please feel free to contact us.Thank you and best regards !All the Hocho-Knife staff~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Hocho” represents …

HOW TO EAT SUSHI in the right manner

Mr.Yasuda, a three-star restaurant chef, explains HOW TO EAT SUSHI in the right manner.     Is the article helpful for you? If you have any question, please feel free to contact us. Thank you and best regards ! All the Hocho-Knife staff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ “Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives, that is the …

How to Sharpen a Bread Knife

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) …

Blade Types & Purposes

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 …

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