“Wa Bocho” or Japanese Traditional-type Kitchen Knives are referred to as the soul of Japanese cuisine.
They are popular with chefs and ordinary people around the world in recent years.
However, even if you have some great Japanese Knives, it seems that many of them have been wasted due to a lack of knowledge of how to care…
So, this time Chef Hashimoto, the owner of Kaiseki restaurant YUZEN, teaches how to care Wa Bocho!
Mr. Hashimoto says “Some of skilled French and Italian chefs would like to use sharp Japanese knives because the sharpness is quite different. The difference seriously affects taste of food or feeling on the tongue.”
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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!
Kyoto and Hyogo, JAPAN