How to | Hocho Knife (Japanese Chef knife) Official Blog https://blog.hocho-knife.com Made-in-Japan Kitchen Knives "Hocho"--- generally called Sashimi or Sushi Knives・Japanese chef knife --- with Excellent Design and Unparalleled Tradition. Thu, 02 May 2024 12:52:46 +0000 en-US hourly 1 89254911 Practical Guide Book to Japanese Knives – how to preserve a keen edge https://blog.hocho-knife.com/knife-sharpening/practical-guide-book-to-japanese-knives-how-to-preserve-a-keen-edge Thu, 02 May 2024 12:52:46 +0000 https://blog.hocho-knife.com/?p=9636 An useful practical gudebook has been published by Sakai Takayuki for professional chefs. You can learn history of Japanese kitchen knives, knowledge of knife types, recent updations of Japanese knives and how to sharpen a knife effectively getting detail & deep alanysis of edge types, suitable sharpening angles for several situation, and parctical sharpening technique ...

The post Practical Guide Book to Japanese Knives – how to preserve a keen edge first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> An useful practical gudebook has been published by Sakai Takayuki for professional chefs.



You can learn history of Japanese kitchen knives, knowledge of knife types, recent updations of Japanese knives and how to sharpen a knife effectively getting detail & deep alanysis of edge types, suitable sharpening angles for several situation, and parctical sharpening technique on whetstones.



If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

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]]> 9636 Sakai Takayuki TENRYU Dragon Engraved Damascus Yanagiba Knives with Red Ebony Handle https://blog.hocho-knife.com/brands/sakai-takayuki-tenryu-dragon-engraved-damascus-yanagiba-knives-with-red-ebony-handle Sun, 12 Jun 2022 15:08:46 +0000 https://blog.hocho-knife.com/?p=7877 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 ...

The post Sakai Takayuki TENRYU Dragon Engraved Damascus Yanagiba Knives with Red Ebony Handle first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 who is one of the few art-engraviners with high-quality in Japan.



Speaking to the Red Ebony Wood handle, the Japanese-Style Octagonal figure fits better comfortably to your hand.
The buffalo tsuba equipped to the both top and bottom of handle represents high-quality and excellent durability, that means made for professional originally.

If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post Sakai Takayuki TENRYU Dragon Engraved Damascus Yanagiba Knives with Red Ebony Handle first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 7877 Japanese Style Kitchen nives are used in French Restaurant? https://blog.hocho-knife.com/knife-sharpening/customer-complaint-my-knife-has-gotten-discolored-after-cutting-fruits Thu, 26 Sep 2019 09:26:56 +0000 https://sushiknife.jp/hocho-knife/?p=5110 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 ...

The post Japanese Style Kitchen nives are used in French Restaurant? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]>

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 in a good mood, the chef, the son of a member of cutlery wholesaler mates, appeared to greet us. After praising his cooking skills, I had the audacity to ask him to show me what kind of knife he uses, which is something I wouldn’t ask at a normal restaurant.

The chef kindly showed me the knives he uses, a Yanagiba knife and a Deba knife, both of which, to my surprise, are the ones used at sushi restaurants!

I thought it would be obvious that with the spread of Western cooking, the use of Western style knives (or Gyuto) would become more widespread, but he stated that “these cut better, and were easy to use.”

Let’s illustrate the differences between Western knives and Japanese knives with a cross-sectional diagram. Figure 1 shows the cross-section of a standard knife. The left shows the problematic Western (Gyuto) knife that is made entirely with carbon steel or martentistic stainless steel. The four on the left are Japanese knives, of which 3 are composite.

 

Figure 1. Knife Cross-Section

If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The post Japanese Style Kitchen nives are used in French Restaurant? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 5110 How to use Kiritsuke Yanagiba knives for Japanese Sushi https://blog.hocho-knife.com/blade-styles/how-to-use-kiritsuke-yanagiba-knives-for-japanese-sushi Wed, 13 Dec 2017 12:24:51 +0000 http://sushiknife.jp/hocho-knife/?p=3223 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 ...

The post How to use Kiritsuke Yanagiba knives for Japanese Sushi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 chef shows excellent demonstration to make hand-shaped sushi with some topping — suzuki(sea bass), nodoguro(blackthroat seaperch), kamasu, aka-ika(calamari), toro(fatty tuna), kasugo-dai(kasugo-sea bream), kohada(gizzard shad), aji(horse mackerel) and maguro(tuna).


We’re sure you enjoy watching it.
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 the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to use Kiritsuke Yanagiba knives for Japanese Sushi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 3223 How to Slice Sashimi ? https://blog.hocho-knife.com/topics/how-to-slice-sashimi Tue, 16 May 2017 12:30:19 +0000 http://sushiknife.jp/hocho-knife/?p=2625 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 ...

The post How to Slice Sashimi ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 Video 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 Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to Slice Sashimi ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 2625 How to sharpen Misono UX10 at 70/30 ? https://blog.hocho-knife.com/knife-sharpening/how-to-sharpen-misono-ux10-at-7030 Sun, 12 Mar 2017 12:41:33 +0000 http://sushiknife.jp/hocho-knife/?p=900 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 ...

The post How to sharpen Misono UX10 at 70/30 ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically.

misono ux10

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 professional do it, how do I locate a qualified one here in the United States?
thank you for your time.”



It is a kind of advanced question but very essential. 
The following was our answer, hoping it would be helpful for him.
———-
“First of all, there is no need to necessarily sharpen the UX10 70/30 by yourself if it was originally finished 70/30.
Because…the second half of the article below would explain about the issue.
http://blog.hocho-knife.com/knife-sharpening/whether-is-the-knife-ready-to-use-straight-away

And the followings would be helpful for better sharpening even in the U.S.,
http://blog.hocho-knife.com/knife-sharpening/sharpening-knife-by-master-sushi-chef-hiro-terada
http://blog.hocho-knife.com/knife-sharpening/how-to-sharpen-a-kitchen-knife

Does that answer you rightly?

If you need, we recommend the following sharpening items for the knife,
please select one of the choices (1)~(3),

(1) Tojiro Combination Grit Waterstone (Whetstone) #1000/#3000
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268


(2) King 1000/6000 Combination Grit Waterstone KW-65(HT-65)
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268


(3) SHAPTON JAPAN Professional Ceramic Waterstone Series
#1000 for sharpening and
#5000 or #8000 for removing the burr after sharpening
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268“
———-



if you have any question about this article, 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 soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to sharpen Misono UX10 at 70/30 ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 900 Special Lecture by Sushi Skills Institute https://blog.hocho-knife.com/how-to/special-lecture-by-sushi-skills-institute Mon, 02 Jan 2017 04:09:14 +0000 http://sushiknife.jp/hocho-knife/?p=2144 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 ...

The post Special Lecture by Sushi Skills Institute first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 hygiene.
The knowledge has been historically established and accumulated for a long time in Japan and can not be learned by seeing visibly, so you should keep it before making sushi with their great technique.”

During the Nara period (710~794), Funa-zushi was presented to the Emperor of Japan.
Hako-zushi or Kamigata-zushi was said made in the Kansai area before the Nigiri-zushi appeared around 200 years ago.

The Nigiri-zushi, using raw fish in the same manner as the today’s sushi, was said born in the later half of the Edo era (1688~1703), when there were no refrigerators in Japan.
How did the sushi chefs make and serve sushi in safety?

This lecture tells you the very important point in details, as well as how to make sushi of course.


Is the Video useful 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 soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post Special Lecture by Sushi Skills Institute first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 2144 How to prevent rust on your knife during stock https://blog.hocho-knife.com/how-to/how-to-prevent-rust-on-your-knife-during-stock Wed, 21 Sep 2016 03:21:10 +0000 http://sushiknife.jp/hocho-knife/?p=1803 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 ...

The post How to prevent rust on your knife during stock first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 simple.

First, scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel.
Please don’t roast the blade over the fire. It causes degrade its sharpness badly.
If you need to sterilize your knife, we recommend hot water sterilization.

Second, put a thin layer of plant-derived oil on the blade.

Finally, warp the blade in a newspaper for storing the knife.
newspaper-wrapping
Why newspaper?
Because ink on the newspaper contains some oil to prevent from rust.

If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to prevent rust on your knife during stock first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1803 How to sharpen Single-Edged Knives https://blog.hocho-knife.com/knife-sharpening/how-to-sharpen-single-edged-knives Thu, 01 Sep 2016 07:30:28 +0000 http://sushiknife.jp/hocho-knife/?p=1584 “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 ...

The post How to sharpen Single-Edged Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> “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 knives are sure to get extremely sharp again.

Let’s watch the following video.
Mr. Morimoto, a traditional craftsman in Sakai (Sakai is the most representative production area of Traditional Japanese Kitchen Knives), will teach you plainly the right method of “Single-Edged” knife sharpening.


If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to sharpen Single-Edged Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1584 How to remove rust on blade https://blog.hocho-knife.com/knife-sharpening/how-to-remove-rust-on-blade Mon, 04 Jul 2016 02:28:54 +0000 http://sushiknife.jp/hocho-knife/?p=1403 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 ...

The post How to remove rust on blade first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 there anything I can do to keep it from changing color? Did I wash the knife improperly?
Is there something I can apply to the blade after washing? Any help would be greatly appreciated.”

 

The question is not special and many might want to know how to do it.

The blade of Japanese traditional-type kitchen knives is almost made of an iron or carbon steel, not stainless one.
It has very good edge holding, very high working hardness.

But the material is prone to oxidation or rust.
You should care for the knife every time of use — to keep the blade dry and clean.


<How to remove the rust on the blade >
The carbon steel is easy to oxidation or rust especially when the blade is very new.
If it has gotten rusted, please try the following,

(1) wet the knife with water, put the cutting board.
(2) sprinkle evenly powder cleanser so as to cover the rust.
(3) put a cork in the water.
(4) polish the rusted area with a cork, keeping the knife from moving.


< maintenance way after every use >
(1) wash the knife clean after every use. (use the cleanser as explained in the above if you have time)
(2) wipe the surface of the knife with dry tissue paper, after pouring the boiling water over the blade
(3) wipe off its surface with a little bit cooking oil by tissue paper


P.S.
A few days later, the customer gave us the following good news,
“Thank you for your information. I followed your directions and the stains were removed.
I also removed the stains from my older knives.”



If you have any question, please feel free to contact us anytime.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post How to remove rust on blade first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1403 Filleting Fugu (Puffer Fish) for Sashimi https://blog.hocho-knife.com/how-to/filleting-fugu-puffer-fish-for-sashimi Mon, 13 Jun 2016 13:31:46 +0000 http://sushiknife.jp/hocho-knife/?p=1371 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 ...

The post Filleting Fugu (Puffer Fish) for Sashimi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 of rigorous training are allowed to prepare the fish.

Please watch the following video of how to fillet Fugu for sashimi.

After the filleting, such a following beautiful art of Fugu can be prepared.
Fugu Sashimi

Is the article helpful 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 Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post Filleting Fugu (Puffer Fish) for Sashimi first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1371 Point of Sashimi Cutting https://blog.hocho-knife.com/how-to/point-of-sashimi-cutting Fri, 03 Jun 2016 03:28:03 +0000 http://sushiknife.jp/hocho-knife/?p=1362 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 ...

The post Point of Sashimi Cutting first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post Point of Sashimi Cutting first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1362 Basic technique of how to cut vegetables https://blog.hocho-knife.com/how-to/basic-technique-of-how-to-cut-vegetables Fri, 26 Feb 2016 13:16:56 +0000 http://sushiknife.jp/hocho-knife/?p=1207 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 ...

The post Basic technique of how to cut vegetables first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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.

Basic technique of how to cut vegetables

 

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 Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

logo_hocho-knife4

The post Basic technique of how to cut vegetables first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 1207 HOW TO EAT SUSHI in the right manner https://blog.hocho-knife.com/topics/how-to-eat-sushi-in-the-right-manner Sun, 10 May 2015 13:29:38 +0000 http://sushiknife.jp/hocho-knife/?p=358 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 ...

The post HOW TO EAT SUSHI in the right manner first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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 soul of the cook!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The post HOW TO EAT SUSHI in the right manner first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 358 How to Sharpen a Bread Knife https://blog.hocho-knife.com/knife-sharpening/how-to-sharpen-a-bread-knife Fri, 12 Sep 2014 06:18:00 +0000 http://sushiknife.jp/hocho-knife/%e6%9c%aa%e5%88%86%e9%a1%9e/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) ...

The post How to Sharpen a Bread Knife first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 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) rather than the sharpener as follows,

(1) Hone only the back side of blade.

sharpen bread knife 1

 

(2) Put the back side of the knife flat on a whetstone, and grind the face until some burr appears in the edge of the blade.

sharpen bread knife 2
 

When the burr comes out, grind the blade on a finishing whetstone several times lightly so that sharpness will come back to some extent.

The movie might help you understand how to re-sharpen a bread knife though a grinding machine is used in the video instead of a whetstone.

 

We hope the above would assist you.
And you’re welcome to visit our Hocho-Knife online store any time.

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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The post How to Sharpen a Bread Knife first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

]]> 48