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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

Kei’s Knives feature special-finished blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel for professional. The blade provides excellent rust resistance and a long-lasting edge as well as its beautifulness.



The hairline finished blade with skilled Kobayashi’s technique provides sharper edge than that by other craftspersons, and the blade insertion point into the handle is — sometimes undervalued and overlooked — nicely finished to keep beautility.

The handle is made of Octagonal-shaped Rosewood with Red Wood Ferrule for beauty and durability.



Some says Kei Kobayashi’s knives can be the best as your important present because of his outstanding beautiful finishing work in details.
>> Check the details

[about Kei Kobayashi]
Kei Kobayashi joined his father’s company in Seki, Japan and recently established his own knife brand for excellent finish & razor sharp edges.
His talented knifemaking & sharpening technique are known unrivalled by the others, and he works for some top blacksmiths.
We highly recommend his knives for your loved one and important persons as gift, because you’ll be sure to recognize the different level quality of his knives made with great attention to detail.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post Kei Kobayashi R2 Special Finished Chefs Knives with Red-Ring Octagonal Handle 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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post Get the right waterstone – King Large Reversible Combination Sharpening Whetstone #1000 & #6000 first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“Excuse my for a second mail . I forgot something.
Why aogami super is not very used in yanagiba – kiritsuke knives ( only in the kurouchi types ) – I have a yanagiba 270 blue super Steel and performs very well, but now is rare , to see this kind of knives.”

It can be a question by those who bought Japanese Style Aogami Super knives.
The following was our answer, hoping it would be helpful for him.
———-
“Yanagiba are made mainly assuming that is used by professional chef who sharpen knives every day.
Then the following disadvantages of “Aogami Super” will be noticeable.

Advantages · · · Because the material is hard, sharpness lasts long, kitchen knife does not ware out.
Disadvantages · · · Because of it’s hard, tough to sharpen by hand.”


Aogami Super or Blue Paper Super Steel is a steel with 1.40% ~ 1.50% carbon inside.
Though Chromium and Tungsten are the same amount as blue #1 steel, Molybdenum and Vanadium are contained in addition.
Molybdenum has more sticky effect than Chromium. The stickiness is a factor to keep sharpness longer.
Also, vanadium is excellent in friction resistance to produce hard steel material.

The knives made of this steel should have feature to reduce the number of times to grind/sharpen, because it is very hard and sticky.

Sharpness lasts for a long time! It looks very good because you do not need to sharpen your knife frequently and to replace it when become dull.
The above-mentioned advantages may work in reverse, when you maintain the knife.

If the cutting edge were chipped, you should have trouble sharpening it with your hands, you know.
It must be a hard work for you to grind/sharpen it.

If you purchase a knife after understanding this feature, it is OK.
In fact, it’s no mistake that a blade of Aogami Super can cut very well.

———-

Please refer to the following article for more information. 
All about Aogami, highly ranked material for kitchen knives (4)

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post Why is Aogami Super not very used in yanagiba? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

A Nagura stone is a small waterstone, used to condition waterstones during use. Yes, as you’ve already guess, the word “Nagura” means “correcting” in Japanese. 

Nagura stones are used to create a honing paste on the surface of natural waterstones in order to refine the grit structure and give the stone a better bite on the edge being sharpened. A very light rubbing is enough – the honing paste should not be too thick.
Nagura stones are usable on all sharpening stones from medium to fine grits. They work on artificial stones as well as they do on natural stones.

You can get such a Japanese Nagura stone here.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post What is Japanese Nagura Stone used for ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“I have restored a broken tip on a Damascus hammered knife. I have 3 such knives, and it is possible to bend the sharp tip through regular kitchen use. Not by dropping the knife…
If you try to hammer the bent tip back into being straight – it breaks. It breaks because the steel is hard, brittle and not flexible. So much for Japanese skill in making hard and flexible steel!
The restored tip is not as sharp as on the original. The super sharp original tip is very thin at the end, hence it bends easily. After the owner tries to straighten it out, it breaks.
I think you need to spend more time using your products (knives) in the kitchen, then you will discover their strength and weaknesses.
The knives you sold me can be improved, however you blame the owner for inappropriate use. 
Sincerely”

We fully understood his feeling of course, and were grateful to his gutsy email.
But there was an important thing to let him know. We replied as follows, really hoping that he will use Japanese knives in more proper manner.
———-
Dear xxxxx,

Thank you so much for the excellent advice.
It is normal that the blade thickness of Japanese knives is thinner than those made in Western countries, because the culture of cooking is basically different.

Most Japanese knives fits for slicing (or slidingly cutting) foods like sashimi, on the other hand kitchen knives made in Western countries do for chopping (hacking) food like chicken. We’re afraid that such bentness may occur only when twisting or hit the tip in something hard. 

We recommend you to use “Deba” knives which are stronger than other type of Japanese knives. Deba is developed for slaughter fish so that you can cut even fish bones. The blade is much stronger and thicker than other type of knives.

Anyway, we’re afraid that It is needed to understand the difference of the behavior of cooking.
Of course as you know, users are needed to prevent knives from cutting something hard like bones and frozen food by the knife, twisting the edge on a board, or dropping it on the floor.
———–

After that, the customer kindly agreed with our opinion.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post [Customer complaint] the sharp tip bent through regular kitchen use ! first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“The tip of my knife got a little bent :(.
Anyways, I wanted to ask you, what is the proper way to sharpen this sushi knife. Please advice me the best tools to sharpen it properly to prolong the lifespan and keep it looking great. Thank you in advanced.”

———— our answer ————
“Dear Sir,

Ok, we’ll get in touch with you to settle the issue.
Please check the following videos first for how to sharpen a kitchen knife,

(A) Reference Video 1
(especially pay attention to around 2mim 40sec)

(B) Reference Video 2

We recommend the following sharpening items for the knife (1) or (2),

(1) Tojiro Combination Grit Waterstone (Whetstone) #220/#1000
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268


(2) SHAPTON JAPAN Professional Ceramic Waterstone Series

#220 or #320 for restoring blade and
#1000 for sharpening
(#5000 for removing the burr after sharpening if needed)
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268“

————————————

Is that useful for you as well?

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post My knife got a little bent at the tip… first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

He will teach you how to sharpen with Sakai method, “Sakai-Togi”. We guess that it is the first time for most of you to know the special way.

Double-Edged Knives are generally called “Ryo-ba” in Japanese. “Ryo” is the both side, and “ba” is the edge of blade.
Western style knives are mostly “ryo-ba” for right and left-handed persons.
In Japan, a lot of types of Western style knives are manufactured from Meiji-era, 19th century.
The representative Japanese ryo-ba blade is made of hagane in the core sandwiched by soft steel layers from the both side.
Its quality is now said the best, and have got more and more popular riding a wave of Japanese food spreading in the world.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

“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!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

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

<How to use the guide>
The guide slides onto the spine of the knife to keep your angle constant when sharpening on a stone as shown in the following videos (example),
https://www.youtube.com/watch?v=QqsXQgHAEQ0
https://www.youtube.com/watch?v=hoS0eiMTlTc

To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing.
If you fail to remove the entire residue from the guide rail, the residue may scratch the knife the next time the guide rail is used.

Works great and has a white slip strip to make for easy use and prevents you from scratching or gouging your stones.
We recommend you put some painter’s tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife.

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post How to use Sharpening Guide for better sharpening your knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

A customer asked us,
“Which combination waterstone is recommended, #1000/6000 or #1000/#3000?

          <#6000 side>                      <Reverse>                          <#1000 side>


I have reentered your site today and ordered the knife successfully. By the way, I bought the same item from you in the past. In addition, I consider to order the following additional items:
• “King Combination Grit Waterstone (Grinding stone) #1000/#6000” 
• “Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH-5268“

I also found the ” Tojiro DP Cobalt Alloy 3 Layers Chef Knife(Gyuto)”.
As such, is “King Combination Grit Waterstone (Grinding stone) #1000/#6000” still stands,
or should I go for the “Tojiro Combination Grit Waterstone (Whetstone) #1000/#3000” 
(the reason for my question is the #6000 versus #3000)?


——————— Our answer ———————
We’re afraid that it depends on the application.

#3000 and larger-number stones are used for mirror(fine) finishing.
#6000 and larger-number stones are for mirror(fine) finishing and for removing the burr after sharpening.
(a weak point is … #6000 may take a longer time for fine sharpening than #3000)

It depends but #3000 seems enough for most applications.
When you’ll get used to that, we recommend you to go to #6000 or more precise one.

Generally, we recommend the following sets for effective sharpening,

(1) Tojiro Combination Grit Waterstone (Whetstone) #1000/#3000
http://www.hocho-knife.com/tojiro-combination-grit-waterstone-whetstone-1000-3000/
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268
http://www.hocho-knife.com/kai-shun-stainless-steel-deluxe-knife-sharpening-guide-rail-dh5268/

(2) King 1000/6000 Combination Grit Waterstone KW-65(HT-65)
http://www.hocho-knife.com/king-1000-6000-combination-grit-waterstone-grinding-stone-kw-65-ht-65/
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268
http://www.hocho-knife.com/kai-shun-stainless-steel-deluxe-knife-sharpening-guide-rail-dh5268/

(3) SHAPTON JAPAN Professional Ceramic Waterstone Series
http://www.hocho-knife.com/shapton-japan-professional-ceramic/
#1000 for sharpening and
#5000 or #8000 for removing the burr after sharpening
– and –
Kai Shun Stainless Steel Deluxe Knife Sharpening Guide Rail DH5268
http://www.hocho-knife.com/kai-shun-stainless-steel-deluxe-knife-sharpening-guide-rail-dh5268/

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

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post Which waterstone is better, #1000/6000 or #1000/#3000? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Thank you and best regards !

All the Hocho-Knife staff

IMPORT JAPAN.COM, INC. Hocho-Knife Sales Team

mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN

www.hocho-knife.com/

The post Sharpening Knife by Master Sushi Chef Hiro Terada first appeared on Hocho Knife (Japanese Chef knife) Official Blog.