“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!
Kyoto and Hyogo, JAPAN