Tuna Kiri is a very long Japanese knife to cut tuna fish. Yukifuji, one of the high-class brand just for professional use for a long time in Japan, produces the Chu-Kasumi Gyokuhaku-ko (White Steel) Tuna Kiri putting soft kitchen knife iron on traditional TAMA-HAGANE steel.

Tuna Kiri is a very long Japanese knife to cut tuna fish. Yukifuji, one of the high-class brand just for professional use for a long time in Japan, produces the Chu-Kasumi Gyokuhaku-ko (White Steel) Tuna Kiri putting soft kitchen knife iron on traditional TAMA-HAGANE steel.

The TAMA-HAGANE steel is made with the much-treasured secret the materials of the iron selected carefully from Masago iron sand of the historical San-in district in Japan.

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 Tuna-Kiri Knife with 600mm Blade by Yukifuji first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“Gyuto” in Japanese is one of the most standard and globally-popular blade among western style knives, so called “Chef’s Knife”.
Gyuto has a slim blade for intricate tasks, and is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and fishes.
So it is often categorized as all-purpose knife, together with Santoku knife.

Its length is generally 180~360mm, and the most popular is 210mm.
Recently in Japan, Santoku is actually used like Gyuto and the two types are the two-top for Japanese people.

“Santoku” knife is one of the all-round knife for meat, fish and vegetables.
Wider and rounded shape is suitable design for especially vegetables, but also cutting, slicing well for the fishes, meats.
It was developed in Japan in 19th century, a fusion of Japanese Nakiri (vegetable knife) and western chef knife (gyuto).

The first developed one is a variation of the Santoku, that is sometimes called “Bunka” Bocho. Its blade has angular outline on the spine.
And the shape of Bunka has gotten be rounded off as the current Santoku knife we use today.
Its length is 140~180mm, smaller than Gyuto to fit the hands of Japanese people and ladies in the world.

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 What is the difference, Gyuto and Santoku knives ? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

The 33-Layered Damascus Chinese Cooking Knife has got newly introduced in our store. The cleaver, made in Japan by Sakai Takayuki, has a very beautiful damascus pattern with hammered texture.

Chinese Cooking Knife (Cleaver)




These knives have a seriously sharp edge, extremely hard, excellent edge retention and a light center balanced feel.The handles on these knives are hand crafted out of Mahogany wood, which is water resistant and beautifully grained.
>> Check the details

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 Made-in-Japan Beautiful Damascus Chinese Cooking Knife (Cleaver) first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

“I’m looking for a sushi knife, can’t decide which I should select, Takohiki or Yanagiba.
The takohiki just look cool, functionally wise they should be the same but which would be better for sushi related tasks, mainly sashimi and nigiri?”

It is a kind of basic question but very essential.
The following was our answer, hoping it would be helpful for him.
———-
“As you know, Yanagiba and Takohiki are both kitchen knives suitable for Sushi and Sashimi, although Yanagiba is nowadays more and more popular than Takohiki.
You may find out what the difference is between them if you read the following,

<< Yanagiba >>
A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke.

Slim blade in the shape of a willow leaf or Katana (sword). Long and Narrower blade is suitable for slicing tasks.
Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). The Yanagiba is called “Shobu” and popular in Western Japan (around Osaka and Kyoto).

<< Takohiki >>
Square shape, longer blade of Sashimi Knife, designed for same purpose as Yanagiba.

Not for slicing “Tako” (Octopus) but for making Sashimi. The edge line is almost straight, while Yanagiba knife’s blade edge line is more curved towards the blade tip.
The Takohiki was popular in Eastern Japan (around Tokyo).

<< Fuguhiki >>
This time, we should explain “Fuguhiki” as well, in addition to Yanagiba and Takohiki.
Fuguhiki is a Sashimi knife for a specific purpose, originally designed for cutting and slicing Tessa (Blowfish Sashimi).
Its blade shape is similar to Yanagiba, but is narrower and thinner than that of Yanagiba. That is suitable design for thinner cutting, slicing tasks for higher-level professional chefs.
———-

You can check a detailed list for the three sashimi knives.
 Yanagiba, Takohiki, Fuguhiki

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 Takohiki v.s. Yanagiba, Which is suitable for Sushi and Sashimi? first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

We look forward to your continued good will in the this year as well.

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 Tuna Cutting Show by Sword-like Knife 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 Japanese and German Chef’s Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

Of course the question is very good and natural.
The customer needs just a knife for both all purpose and for de boning.

But….. to meet the both the two goals, it is thought that he does not have enough choice.
If he can allow to have two or three different-type knives, we believe he would have a greater range of choices as follows,

(1) For the first goal (all purpose)
We recommend “Santoku” type, that is the representative of all purpose knives (but not to chop something hard like bones)
If you do not take care of your knives regularly, the material should be “stainless”.

(2) For the second goal (de boning)
You know, the boning knives are available as the below,

(3) If you have to cut such a hard thing, it is better to use a special knife for cutting bones and frozen food.
Please refer to the following page,
http://www.hocho-knife.com/frozen-food-knife-reito/

We’re afraid that we do not recommend to chop something hard like bones and frozen food by such a normal knife,
as written in the FAQ (Q. Is there a lifetime warranty for kitchen knives ?)
http://www.hocho-knife.com/faq/

We hope the above would assist you.

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

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 Need a knife for both all-purpose and for de-boning ! first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

We’d appreciate it if the following page could successfully help you
http://www.hocho-knife.com/knife-purposes-types/

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

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

www.hocho-knife.com/

The post Blade Types & Purposes first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

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.

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“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 Blade Styles — (3)Japanese Style Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.

However, what really sets Western-style knives from Japan apart from the typical Western-style knives is it’s strong thin blade.

Is the article useful for you?
Visit the Hocho-Knife online shop for more information of the Kitchen Knives.
We’ll help you to looking for the best knife.

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 Blade Styles — (2)Western Style Knives first appeared on Hocho Knife (Japanese Chef knife) Official Blog.